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Stability of Concentrated Protein Solutions

Monitoring Viscosity with VROC Initium
 

Monitoring Viscosity as a Function of Stability:

Is your protein microstructure stable? 

The stability of concentrated Bovine g-Globulin (BgG) solutions was monitored by measuring the viscosity over a period of nearly seven weeks.  Two quality grades of BgG were used, premium and elite. The samples were stored at 4°C and viscosity measurements were made at 25°C.  The viscosity of both formulations is stable for the first two weeks of testing but then begins to increase.  By the end of the study, the premium and elite sample viscosities had risen by 6.5 and 9.5 %, respectively. 

This application note demonstrates the advantages of measuring the viscosity of protein solutions with the fully automated VROC® initium to monitor changes that may occur during storage.  ————————————————————————————

Submit form to access full application note.

Key Words:

  • Viscosity
  • Protein Solutions
  • Storage Stability
  • Bovine Gamma Globulin

 

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