Book contents
- Handbook of Industrial Crystallization
- Handbook of Industrial Crystallization
- Copyright page
- Contents
- Contributors
- Preface to the First Edition
- Preface to the Second Edition
- Preface to the Third Edition
- Chapter 1 Solutions and Solution Properties
- Chapter 2 Crystals and Crystal Growth
- Chapter 3 Crystal Nucleation
- Chapter 4 The Influence of Impurities and Additives on Crystallization
- Chapter 5 Molecular Modeling Applications in Crystallization
- Chapter 6 Crystallization Process Analysis by Population Balance Modeling
- Chapter 7 Selection and Design of Industrial Crystallizers
- Chapter 8 Precipitation Processes
- Chapter 9 Melt Crystallization
- Chapter 10 Crystallizer Mixing
- Chapter 11 Monitoring and Advanced Control of Crystallization Processes
- Chapter 12 Batch Crystallization
- Chapter 13 Crystallization in the Pharmaceutical Industry
- Chapter 14 Crystallization of Proteins
- Chapter 15 Crystallization in Foods
- Chapter 16 Precipitation and Crystallization of Pigments
- Index
- References
Chapter 14 - Crystallization of Proteins
Published online by Cambridge University Press: 14 June 2019
- Handbook of Industrial Crystallization
- Handbook of Industrial Crystallization
- Copyright page
- Contents
- Contributors
- Preface to the First Edition
- Preface to the Second Edition
- Preface to the Third Edition
- Chapter 1 Solutions and Solution Properties
- Chapter 2 Crystals and Crystal Growth
- Chapter 3 Crystal Nucleation
- Chapter 4 The Influence of Impurities and Additives on Crystallization
- Chapter 5 Molecular Modeling Applications in Crystallization
- Chapter 6 Crystallization Process Analysis by Population Balance Modeling
- Chapter 7 Selection and Design of Industrial Crystallizers
- Chapter 8 Precipitation Processes
- Chapter 9 Melt Crystallization
- Chapter 10 Crystallizer Mixing
- Chapter 11 Monitoring and Advanced Control of Crystallization Processes
- Chapter 12 Batch Crystallization
- Chapter 13 Crystallization in the Pharmaceutical Industry
- Chapter 14 Crystallization of Proteins
- Chapter 15 Crystallization in Foods
- Chapter 16 Precipitation and Crystallization of Pigments
- Index
- References
Summary
Protein crystals are of interest for several fields of science and technology. Their formation underlies several human pathological conditions. An example is the crystallization of hemoglobin C and the polymerization of hemoglobin S that cause, respectively, the CC and sickle cell diseases (Charache et al. 1967; Hirsch et al. 1985; Eaton and Hofrichter 1990; Vekilov 2007). The formation of crystals and other protein condensed phases of the so-called crystallines in the eye lens underlies the pathology of cataract formation (Berland et al. 1992; Asherie et al. 2001). A unique example of benign protein crystallization in humans and other mammals is the formation of rhombohedral crystals of insulin in the islets of Langerhans in the pancreas. The suggested function of crystal formation is to protect the insulin from the proteases present in the islets of Langerhans and to increase the degree of conversion of the soluble proinsulin (Dodson and Steiner 1998).
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- Information
- Handbook of Industrial Crystallization , pp. 414 - 459Publisher: Cambridge University PressPrint publication year: 2019
References
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