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Published on: February 23, 2017
pH transitions in cation exchange chromatographic columns containing weak acid groups
Timothy M Pabst1, Giorgio Carta
1Department of Chemical Engineering, University of Virginia, 102 Engineers' Way, Charlottesville, VA 22904-4741, USA.
Complex pH changes in cation exchange columns can be predicted using a new local equilibrium model. This model accurately forecasts pH transients during protein chromatography, aiding buffer system selection.
Area of Science:
- Biochemistry
- Chemical Engineering
- Analytical Chemistry
Background:
- Cation exchange columns in protein chromatography exhibit complex pH transitions during equilibration and salt elution.
- These pH shifts occur even with buffered mobile phases if the stationary phase has weak acid groups.
Purpose of the Study:
- To develop and validate a local equilibrium model for predicting pH transients in cation exchange chromatography.
- To investigate the influence of different buffer systems on the magnitude and duration of these pH excursions.
Main Methods:
- A local equilibrium model incorporating weak acid group dissociation was developed.
- Model equations were solved using the method of characteristics and equilibrium-dispersive simulations.
- Experimental validation was performed using three different resins and four common buffer systems (acetate, citrate, MES, phosphate) at pH 5.5.
Main Results:
- The model accurately predicts pH transient magnitude and duration without empirical adsorption constants, using a single resin titration curve.
- Model predictions showed excellent agreement with experimental results across different resins and buffer systems.
- While buffer type minimally impacts pH transition magnitude (at constant counterion concentration), MES resulted in the shortest transition duration.
Conclusions:
- The developed model provides a robust method for predicting and understanding pH transients in weak acid cation exchange chromatography.
- Buffer selection, particularly MES, can minimize pH variations during salt elution, which is crucial for preventing protein adsorption issues.
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