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Effect of EDTA and pH on Properties of Freeze-dried Pork Muscle I. Effect of pH and Magnesium and Calcium Ions on Freeze-dried Myofibrils

โœ Scribed by J. WISMER-PEDERSEN

Book ID
108797089
Publisher
Institute of Food Technologists
Year
1965
Tongue
English
Weight
491 KB
Volume
30
Category
Article
ISSN
0022-1147

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Effect of pH on stability of recombinant
Effect of pH on stability of recombinant botulinum serotype A vaccine in aqueous solution and during storage of freeze-dried formulations
โœ Shouvik Roy; Ian Henderson; Rajiv Nayar; Theodore W. Randolph; John F. Carpenter ๐Ÿ“‚ Article ๐Ÿ“… 2008 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 201 KB ๐Ÿ‘ 1 views

The purpose of this study was to evaluate the importance of prelyophilization solution pH on the stability of botulinum neurotoxin, serotype A (rBoNTA(H c )). This understanding is of significant importance for proteins such as rBoNTA(H c ), a potential constituent of a multivalent vaccine product.