Design of Bulk Protein Crystallization Based on Phase Diagrams Accounting for the Presence of Interfacial Water

Micha? Ko?odziej; Izabela Poplewska; Wojciech Pi?tkowski; Dorota Antos

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Design of Bulk Protein Crystallization Based on Phase Diagrams Accounting for the Presence of Interfacial Water

机译：基于相界面算法的散装蛋白质结晶设计

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src="http://pubs.acs.org/appl/literatum/publisher/achs/journals/content/cgdefu/2018/cgdefu.2018.18.issue-1/acs.cgd.7b01398/20171227/images/medium/cg-2017-013982_0009.gif">An effective procedure for design of protein crystallization was proposed, in which binary and ternary phase diagrams were exploited to evaluate the process performance. A method for the construction of phase diagrams that accounted for the presence of water associated with the protein crystalline phase (interfacial water) was described. The model system for the study included ovalbumin and lysozyme, which were crystallized from aqueous solutions of ammonium sulfate. The design procedure consisted of the determination of the operating window on the plane of the protein and salt concentrations, quantifying the protein phase behavior within the window, and the construction of the corresponding phase diagrams to select operating conditions that ensure a high yield of the operation. The analysis of the solid phase behavior was supported by differential scanning calorimetry, which was used to evaluate the amount of interfacial water in the protein dense phase, thus, to determine the solid phase composition. The approach proposed was verified by several crystallization experiments.

机译：src =“http://pubs.acs.org/appl/literatum/publisher/achs/journals/content/cgdefu/2018/cgdefu.2018.18.issue-1/acs.cgd.7b01398/20171227/images/medium提出了蛋白质结晶设计的“环”“>”蛋白质结晶的有效方法，其中利用二元和三元相形图来评估工艺性能。描述了一种构建占蛋白质结晶相（界面水）相关的水的相图的构造方法。该研究的模型系统包括卵烧蛋白和溶菌酶，其从硫酸铵水溶液中结晶。设计程序包括蛋白质和盐浓度平面上的操作窗口，量化窗口内的蛋白质相位行为，以及建造相应的相图，以选择确保操作的高产率的操作条件。通过差示扫描量热法支持固相行为的分析，其用于评估蛋白质致密相中的界面水量，从而测量固相组合物。提出的方法是通过几种结晶实验验证的。

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《Crystal growth & design》 |2018年第1期|共9页
作者
Micha? Ko?odziej; Izabela Poplewska; Wojciech Pi?tkowski; Dorota Antos;
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Department of Chemical and Process Engineering Rzeszów University of Technology Powstan ?ców Warszawy Ave. 6 35-959 Rzeszów Poland;

Department of Chemical and Process Engineering Rzeszów University of Technology Powstan ?ców Warszawy Ave. 6 35-959 Rzeszów Poland;

Department of Chemical and Process Engineering Rzeszów University of Technology Powstan ?ców Warszawy Ave. 6 35-959 Rzeszów Poland;

Department of Chemical and Process Engineering Rzeszów University of Technology Powstan ?ców Warszawy Ave. 6 35-959 Rzeszów Poland;

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中图分类晶体学;
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1. Design of Bulk Protein Crystallization Based on Phase Diagrams Accounting for the Presence of Interfacial Water [J] . Micha? Ko?odziej, Izabela Poplewska, Wojciech Pi?tkowski, Crystal growth & design . 2018,第1期

机译：基于相界面算法的散装蛋白质结晶设计
2. Phase transitions of interfacial water at 165 and 240 K. Connections to bulk water physics and protein dynamics [J] . Zanotti JM, Bellissent-Funel MC, Kolesnikov AI The European physical journal: Special topics . 2007,第1期

机译：界面水在165和240 K时的相变。与大量水物理和蛋白质动力学的联系
3. Phase diagram, design of monolayer binary colloidal crystals, and their fabrication based on ethanol-assisted self-assembly at the air/water interface [J] . Dai Z., Li Y., Duan G., ACS nano . 2012,第8期

机译：相图，单层二元胶体晶体的设计及其在乙醇/空气/水界面的自组装基础上的制备
4. Reactive Crystallizable Multiphase Polymer Blend Systems Interfacial Chemical Modifications, Phase Morphology Generation and Stabilization, and Crystallization [C] . G.Groeninckx, K.Dedecker, R.Tol, Polymer Processing Society annual meeting;PPS . 2000

机译：反应性可结晶多相聚合物共混体系界面化学改性，相形态生成和稳定化以及结晶
5. CONCENTRATION EFFECTS IN BULK COLLOIDS AND INTERFACIAL PHASES (ADSORPTION, CLUSTERING, MEMBRANES (POROUS), ZEOLITES, ADHESIVE POTENTIAL). [D] . POST, ALBERT JOSEPH. 1985

机译：散装胶体和界面相的浓度效应（吸附，聚簇，膜（多孔），沸石，胶粘剂电位）。
6. Determination of the quaternary phase diagram of the water-ethylene glycol-sucrose-NaCl system and a comparison between two theoretical methods for synthetic phase diagrams [O] . Xu Han, Yang Liu, John K. Critser -1

机译：含水 - 乙二醇 - 蔗糖 - NaCl系统的季图和综合相图的两种理论方法的测定
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. Multiphase Thermodynamics with Interfacial Structure. 3. Evolving Phase Boundaries in the Presence of Bulk Deformation. (Reannouncement with New Availability Information). [R] . Gurtin, M. E., Struthers, A. 1989

机译：具有界面结构的多相热力学。 3.在体积变形的情况下演化相界。（重新公布新的可用性信息）。

Design of Bulk Protein Crystallization Based on Phase Diagrams Accounting for the Presence of Interfacial Water

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