I am working at industrial scale enzyme production. Where I found precipitation after filtration and concentration. Sometimes during concentration itself material becomes turbid. Is there solution to get rid of this?
This really depends on the properties of the enzyme. Without knowing anything about the enzyme I would suggest that you perform stability/activity optimization with a small scale preparation before scaling up. Try different:
pH
salt concentration
salt type (NaCl, KCl, or acetate derivatives)
reducing agents (BME, DTT, TCEP)
concentrations of glycerol or other stabilizing agents such as BSA or detergents like triton X100, IGEPAL, Tween 20, ect...,
decrease protein concentration (some proteins tend to crash if they are >30 uM, large and unstable proteins can crash at >10 uM)
More information would allow us to give you better suggestions. Nonetheless I hope these tips help.
Thanks Mr.Omar for your prompt support.
May I know the processes which you are suggesting to increase solubility of protein?
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