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Carbon Dioxide as a Reagent for Proteins

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Enzyme Engineering

Abstract

Carbon dioxide gas is an extremely valuable reagent for processing enzymes and other proteins in water solution. The basic process depends simply upon the change in partial pressure of CO2 gas over the water solution. The process can influence proteins by a) increasing the rate of solution, b) increasing the solubility, c) stabilizing the proteins, d) changing dissociation reactions, and can be used for e) fractionation and purification and f) chromatography applications.

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References

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Author information

Authors and Affiliations

  1. NASA, Washington, D.C., USA

    M. A. Mitz

Authors
  1. M. A. Mitz
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Editor information

Editors and Affiliations

  1. Department of Biochemistry and Biophysics School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania, USA

    E. Kendall Pye

  2. Research and Development Labs, Corning Glass Works, Corning, New York, USA

    Howard H. Weetall

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© 1978 Springer Science+Business Media New York

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Mitz, M.A. (1978). Carbon Dioxide as a Reagent for Proteins. In: Pye, E.K., Weetall, H.H. (eds) Enzyme Engineering. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5163-5_26

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  • DOI: https://doi.org/10.1007/978-1-4757-5163-5_26

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4757-5165-9

  • Online ISBN: 978-1-4757-5163-5

  • eBook Packages: Springer Book Archive

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