天然素材との相乗効果により塩味が強く感じられる調味塩の開発 : 加工・調理への応用
Published in Nippon Kaisui Gakkai-Shi/Nihon Kaisui Gakkaishi • May 20, 2013
Authors:,,
由香 遠藤
美子 高橋
史奈 佐藤
Abstract
Cell disintegration and protein extraction are crucial steps in downstream process development for biopharmaceuticals produced in E. coli. In this study, we explored the extraction mechanism of polyethyleneimine (PEI) at the cellular level and characterized the floc network that is formed upon PEI a...
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