When producing a recombinant protein, harvested E. coli cells are normally refrigerated for 12-24 hours before homogenization to ensure protein inactivation due to foaming does not occur.
However, what would happen if this refrigeration step is skipped and the harvested cells are immediately homogenized? I know that the high processing temperatures could be bad for the protein, but what would the severity of this change be?
If somebody could provide insight or research on this topic, I would be interested in learning more.
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