Search Results - "Izutsu, KI"

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    Effect of counterions on the physical properties of l-arginine in frozen solutions and freeze-dried solids by Izutsu, Ken-Ichi, Fujimaki, Yasuto, Kuwabara, Akiko, Aoyagi, Nobuo

    Published in International journal of pharmaceutics (14-09-2005)
    “…The objective of this study was to elucidate the physical properties of l-arginine and various counterion combinations in frozen aqueous solutions and in…”
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    Journal Article
  3. 3

    Near-infrared analysis of protein secondary structure in aqueous solutions and freeze-dried solids by Izutsu, Ken-Ichi, Fujimaki, Yasuto, Kuwabara, Akiko, Hiyama, Yukio, Yomota, Chikako, Aoyagi, Nobuo

    Published in Journal of pharmaceutical sciences (01-04-2006)
    “…Near-infrared spectroscopy (NIR) of various proteins (bovine serum albumin, lysozyme, ovalbumin, gamma-globulin, beta-lactoglobulin, myoglobin, cytochrome-c)…”
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    A single Gly114Arg mutation stabilizes the hexameric subunit assembly and changes the substrate specificity of halo-archaeal nucleoside diphosphate kinase by Ishibashi, Matsujiro, Tatsuda, Shuhei, Izutsu, Ken-ichi, Kumeda, Kouko, Arakawa, Tsutomu, Tokunaga, Masao

    Published in FEBS letters (21-08-2007)
    “…Nucleoside diphosphate kinase from extremely halophilic archaeon (HsNDK) requires above 2M NaCl concentration for in vitro refolding. Here an attempt was made…”
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    Effect of polymer size and cosolutes on phase separation of poly(vinylpyrrolidone) (PVP) and dextran in frozen solutions by Izutsu, Ken-ichi, Aoyagi, Nobuo, Kojima, Shigeo

    Published in Journal of pharmaceutical sciences (01-04-2005)
    “…The aim of this study was to elucidate the effect of the molecular weight of polymers on their miscibility in frozen solutions to model the physical properties…”
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  6. 6

    Physical stability and protein stability of freeze-dried cakes during storage at elevated temperatures by IZUTSU, K.-I, YOSHIOKA, S, KOJIMA, S

    Published in Pharmaceutical research (01-07-1994)
    “…The relationship between physical stability of freeze-dried cakes and protein stability during storage was studied using beta-galactosidase as a model protein…”
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