Understanding and Control of Protein Aggregation

Laboratory products

Understanding and Control of Protein Aggregation

18 Mar, 2010

Published over 16 years ago. See the latest and most current information on Laboratory products.

As well as presenting a technical paper and exhibiting from its range of Zetasizer light scattering solutions and Viscotek size exclusion chromatography systems, Malvern Instruments sponsored the ‘Protein Aggregation’ track at the Cambridge Healthtech Institute PepTalk conference from January 11-15 in San Diego, California.

‘Protein Aggregation: Understanding and Overcoming Analytic, Formulation, Manufacturing, and Regulatory Challenges’ extended over 13th and 14th January, and covered the latest trends and challenges with a focus on the understanding and control of protein aggregation.

On Thursday, 14 January during the ‘Mechanisms of Protein Instability, Aggregation, and Immunogenicity’ session, Malvern specialist, Dr Ulf Nobbmann, presented: ‘Predicting Stability of Concentrated Protein Formulations from Dilute Solution Properties’. He examined the application of non-invasive light scattering techniques to predict formulation stability, using zeta potential, melting points, virial coefficients, and polydispersity measurements of the dilute solution.

On Tuesday, 12 January, Dr Kevin Mattison from Malvern covered the ‘Characterisation of sub-micron particulates using light scattering techniques’ as part of the short course - Characterisation and Analysis of

Particulates: Methods and Tools.

Conference participants also had the opportunity to join Malvern Instruments’ protein specialists at the company’s exhibition booth to view and discuss the latest developments. On show

was Viscotek SEC systems and Malvern’s Zetasizer family of light scattering solutions, including the world leading Zetasizer Nano, the new Zetasizer APS, which automates measurements in industry standard 96- or 384-well plates, and the Zetasizer Micro V, dedicated to the size and molecular weight measurement of proteins.

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