2010
DOI: 10.1002/elps.200900257
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Protein adsorption‐dependent electro‐kinetic pore flow: Modeling of ion‐exchange electrochromatography with an oscillatory transverse electric field

Abstract: Electro-kinetic acceleration of protein mass transfer was studied by dynamic chromatographic experiments and computer simulations on IEC with an oscillatory transverse electric field (EF) perpendicular to the mobile-phase flow (pIEEC). The breakthrough behavior of BSA was investigated at different electric current densities. A two-dimensional mathematical model has been established to describe the electro-kinetic convection-diffusion behavior of protein adsorption in a single adsorbent particle. The equation w… Show more

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Cited by 2 publications
(2 citation statements)
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“…Electrochromatography (EC) is a powerful chromatographic technique in which an electric field (EF) is applied to a specially designed chromatographic column packed with various beads, such as those used for SEC, IEC and affinity chromatography . In EC, electrokinetics provides a unique mechanism in the mass transfer of both charged and uncharged solutes across chromatographic columns.…”
Section: Introductionmentioning
confidence: 99%
“…Electrochromatography (EC) is a powerful chromatographic technique in which an electric field (EF) is applied to a specially designed chromatographic column packed with various beads, such as those used for SEC, IEC and affinity chromatography . In EC, electrokinetics provides a unique mechanism in the mass transfer of both charged and uncharged solutes across chromatographic columns.…”
Section: Introductionmentioning
confidence: 99%
“…The protein adsorption mechanism on a solid surface attracts great interest and is observed in many biomedical/biochemical processes and medical/industrial applications. All bio‐fluids carry various proteins and adsorption of these proteins occurs inherently at any surface [1,2]. Some practical applications of protein adsorption are enzyme immobilization [3], drug delivery and targeting [4], prevention of affinity for container surfaces [5], and fouling of food contact surfaces [6].…”
Section: Introductionmentioning
confidence: 99%