Reducing gelation of a fatty acid-acylated protein
AssigneeEli Lilly and Company
InventorsJeffrey C. Baker, Jose M. Hanquier, Warren E. Shrader
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Abstract
A method for processing a fatty acid-acylated protein, especially N-palmitoyl Lys.sup.B29 human insulin, to reduce the incidence of gelation by conducting such processing in the presence of a citrate buffering agent as the primary buffer which method allows such processing to be conducted at higher protein concentrations and with less temperature control than would otherwise be possible in the absence of the citrate buffer.
Claims20
In a method of processing an aqueous solution of a fatty acid-acylated protein, the improvement comprising conducting the processing of said protein in the presence of an aqueous solution containing a sufficient amount of a citrate buffering agent to retard gelation of the acylated protein.
In a method for purifying an aqueous solution of a fatty acid-acylated protein by chromatographic separation, the improvement comprising eluting said fatty acid-acylated protein during said chromatographic separation using an aqueous elution solution containing a sufficient amount of a citrate buffering agent to retard gelation of the acylated protein.
In a method for concentrating an aqueous solution of a fatty acid-acylated protein by crossflow filtration, the improvement comprising feeding said fatty acid-acylated protein to a filtration membrane as an aqueous solution containing a sufficient amount of a citrate buffering agent to retard gelation of the acylated protein.
A gelation resistant, aqueous solution of a fatty acid-acylated protein comprising a fatty acid-acylated protein and an amount of a citrate buffering agent sufficient to retard gelling of the fatty acid-acylated protein.
Dependencies are inferred from the claim text.