Current trends in the bioprocessing industry are driving companies that manufacture mAb and other protein solutions to be mixed at optimum conditions, minimizing the risk of shear and potential degradation. Any air that remains entrapped in a finished mixture can cause structural problems, clouding, discoloration, voids, instability and other undesired qualities depending on the product and end use. Air incorporation was the subject of this study to evaluate and characterize mixing in the Mobius® PowerMIX family. Foam and bubbles arising were quantified through visual observation. Results of the study included generating heat maps to identify mixing conditions that are most gentle to proteins.

Surface characterization and identification of optimum mixing conditions for protein solutions

255th National Meeting (2018)

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