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Regarding lyophilization
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Ian Wheeldon
Jul 31, 2006, 9:47:43 AM7/31/06
to met...@magpie.bio.indiana.edu
Is there such things as 'lyophilizable salts'? I have recently come
across the term in a number of descriptions of lyophilization and am
slightly confused by its use. I presume that it is in reference to
salts that are used to buffer and stabilize protein solutions during
preparation and freezing and are removed during lyophilization, but I
don't seem to be able to identify any such salts. Could anyone point me
in the right direct? Thanks.
across the term in a number of descriptions of lyophilization and am
slightly confused by its use. I presume that it is in reference to
salts that are used to buffer and stabilize protein solutions during
preparation and freezing and are removed during lyophilization, but I
don't seem to be able to identify any such salts. Could anyone point me
in the right direct? Thanks.
Ian Wheeldon
Bean Long
Jul 31, 2006, 10:18:21 PM7/31/06
to
Buffers that are highly volatile would fit your description. Examples
are ammonium acetate and ammonium formate which will both disappear
during drying procedures.
--
Bean
Remove "yourfinger" before replying
Dr Engelbert Buxbaum
Aug 3, 2006, 9:00:40 AM8/3/06
to
Ian Wheeldon wrote:
> Is there such things as 'lyophilizable salts'?
That's probably a salt which can be removed by lyophilisation together
with the solvent, e.g ammonium bicarbonate or triethylammonium
bicarbonate. They are used during purification by ion exchange
chromatography or ion pairing chromatography, especially for small
molecules where dialysis can not be used to remove excess salt.
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