Improving your protein predictions

摘要

Developing protein-based products demands an understanding of how they behave in solution since this underpins our ability to predict aggregation behaviour and to determine appropriate conditions for storage, crystallisation, and other processing parameters. Zeta potential, which is related to surface charge, is one of the parameters used in predicting the stability of protein-based preparations, but denaturation of the sample during measurement has always posed a particular challenge. The tendency for aggregation to occur at the measurement electrodes leads to measurement of denatured protein, which gives a result that is markedly different from the zeta potential of the native protein.