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Application Note - Viscosity Reduction in Protein Solutions

Application Note Download - Is the viscsoity of your formulations too high?

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