The bottleneck for real time control and real time release is lack of product-specific in-line sensors or fast at-line methods suitable for model-based prediction of process outcome. The most common sensors for protein purification are UV absorbance values measured at 280 and 260 nm. They have very high selectivity for proteins which contain aromatic amino acids. The 260 nm signal is more selective for nucleic acids. This work addresses the question if osmolality can be used as an additional predictor for protein purification.
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