Viscosity Reduction in Protein Solutions

Is the viscosity of your protein formulations too high? If you don't measure, you will never know!

Viscosity of a protein solution depends on the nature of the individual and protein-protein interaction (PPI). Both of the individual characteristics, such as size and shape, as well as the pair interactions can be influenced by components in the buffer formulation. As a result, it is often desirable to reduce viscosity values so that formulations are suitable for a particular application or process (ie: injection).

Download our application note to see how what happened when we took concentrated Bovine Gamma Globulin and added various levels of L-arginine hydrochloride (ArgHCL).


  • Viscosity
  • Protein Solution
  • Bovine Gamma Globulin 
  • Shear Rate Sweep
  • L-Arginine Hydrochloride
  • Viscosity Reduction
  • Cationic Amino Acids