We are working with seeds extract for purification of a lectin, however, one of the nagging problems which we faced is the very high viscosity of the extracts of the seeds. This problem requires the addition of high quantities of the extraction buffer and this would ultimately dilute the protein extract and thereafter lectin activity. Could you please suggest a way to reduce seeds extract viscosity without hampering protein stability?
Thank you very much.
Dear
Refer to this that viscosity of gum solution increases with increase in temperature. FTIR study revealed the absence of degradation or decomposition of polysaccharide at accelerated stability conditions for six months. It has been concluded that extracted polysaccharide can be used as pharmaceutical excipient in terms of flow behavior, microbial properties, and stability.
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