On the pH memory of lyophilized compounds containing protein functional groups

Biotechnology and Bioengineering

Volumn 53, Issue 3, 1997, Pages 345-348

  Costantino, Henry R ^a,c   Griebenow, Kai ^b   Langer, Robert ^a   Klibanov, Alexander M ^b  

^a Massachusetts Institute of Technology   (United States)

^b MASSACHUSETTS INSTITUTE OF TECHNOLOGY   (United States)

^c GENENTECH INC   (United States)

Author keywords

Fourier transform infrared (FTIR) spectroscopy; lyophilization; pK(a); protein

Indexed keywords

FOURIER TRANSFORM INFRARED SPECTROSCOPY; IONIZATION; PH EFFECTS; PROTEINS; SOLUTIONS;

LYOPHILIZATION; LYOPHILIZED COMPOUNDS; PH MEMORY;

ORGANIC COMPOUNDS;

3 HYDROXYBENZOIC ACID; CARBOXYL GROUP; FUNCTIONAL GROUP; GLYCINE; PHENOL; PROTEIN; TROMETAMOL;

AQUEOUS SOLUTION; ARTICLE; CONTROLLED STUDY; FREEZE DRYING; IONIZATION; MEMORY; PH; PKA; SOLID;

EID: 0031553664     PISSN: 00063592     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0290(19970205)53:3<345::AID-BIT14>3.0.CO;2-J     Document Type: Article

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