Series Introduction
Foreword (Alan S. Michaels)
Preface
I Separation Processes
Selection of Operations in Separation Processes
Juan A. Asenjo
Chemical, Physical, and Biochemical Concepts in Isolation and Purification of Proteins
Milton T. W. Hearn and Birger Anspach
II Product Release and Recovery
Protein Secretion Systems in Microbial and Mammalian Cells
Donald T. Moir and Jen-I Mao
Cell Disruption by Homogenizer
Cady R. Engler
Bead Mill Disruption
Horst Schutte and Maria-Regina Kula
Enzymatic Cell Lysis for Product Release
Juan A. Asenjo and Barbara A. Andrews
Chemical Permeabilization of Cells for Intracellular Product Relase
Thomas J. Naglak, David J. Hettwer, and Henry Y. Wang
III Concentration and Separation Operations
Membrane Systems
A. G. Fane and J. M. Radovich
Ion-Exchange Processes
Charles D. Shuey
Aqueous Two-Phase Separations
Per-Ake Albertsson, Gote Johansson, and Folke Tjerneld
Precipitation
Charles E. Glatz
IV Purification Operations
Ion Exchange in Purificatons
Nien-Hwa Linda Wang
Process Affinity Chromatography
Yannis D. Clonis
Reversed-Phase and Hydrophobic Interaction Chromatography of Peptides and Proteins
Ziad El Rassi, Ann L. Lee, and Csaba Horvath
Analysis of Effluent Profiles in Large-Scale Liquid Chromatography
J. Hong
Electrically Driven Separation Processes: Analytical and Preparative Methods
Cornelius F. Ivory
V Design of Separation Processes
Synthesis of Downstream Processes
George J. Prokopakis and Juan A. Asenjo
Automation in Protein Purification: The Use of Expert Systems for Control of Process Chromatography
Andrew C. Kenney
Downstream Processing Plant and Equipment
M. P. Brocklebank
Downstream Process Economics
Rajiv Datar and Carl-Gustaf Rosen
Index
Biography
Juan A. Asenjo is a Reader in Biochemical Engineering at the University of Reading, England. He was previously Associate Professor of Chemical and Biochemical Engineering at Columbia University, New York, New York. The author or coauthor of numerous publications, he is a member of the American Chemical Society, American Institute of Chemical Engineers, New York Academy of Sciences, and the Permanent Committee of Biotechnology of the Interciencia Association of the American Association for the Advancement of Science. Dr. Asenjo received the Ing. Civ. Quim degree (1974) in chemical engineering from the University of Chile, M.Sc. degree (1975) in food engineering from the University of Leeds, England, and Ph.D. degree (1978) in biochemical engineering from the University College, London, England.
