The displacement effect of phenylalanine on lysozyme elution in hydrophobic interaction chromatography
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- Klimchak, R. & Wang, S. Biotechnology Techniques (1997) 11: 497. doi:10.1023/A:1018410032219
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The volume, retention time, and shape of the lysozyme peak eluted from a hydrophobic interaction chromatography column (TosoHaas 650 M Phenyl) was influenced by the presence and concentration of phenylalanine in the elution buffer. Lysozyme peak retention time decreased by a factor of 2.5 with the addition of 86 mM phenylalanine to the elution buffer.