REDUCING GELATION OF A FATTY ACID-ACYLATED PROTEIN

摘要

A method for processing a fatty acid-acylated protein, especially N-palmitoyl Lys<B29> human insulin, to reduce the incidence of gelation by conducting such processing in the presence of a citrate buffering agent as the primary buffer which method allows such processing to be conducted at higher protein concentrations and with less temperature control than would otherwise be possible in the absence of the citrate buffer.