Effect of sucrose/raffinose mass ratios on the stability of co-lyophilized protein during storage above the Tg

Pharmaceutical Research

Volumn 18, Issue 4, 2001, Pages 474-479

  Davidson, P ^a   Sun, W Q ^a,b  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b LIFECELL CORPORATION   (United States)

Author keywords

Freeze drying; Glass transition; Protein stabilization; Raffinose; Sucrose

Indexed keywords

GLASS; GLUCOSE 6 PHOSPHATE DEHYDROGENASE; RAFFINOSE; SUCROSE;

ARTICLE; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; DRUG FORMULATION; DRUG STABILITY; DRUG STORAGE; ENZYME ACTIVITY; ENZYME STABILITY; FREEZE DRYING; HIGH TEMPERATURE; MELTING POINT; PHASE TRANSITION; PRIORITY JOURNAL; PROTECTION; PROTEIN STABILITY; TEMPERATURE DEPENDENCE; THERMOSTABILITY;

DRUG STABILITY; DRUG STORAGE; ENZYME STABILITY; FREEZE DRYING; GLUCOSEPHOSPHATE DEHYDROGENASE; PROTEINS; RAFFINOSE; SUCROSE; TEMPERATURE;

EID: 0034948644     PISSN: 07248741     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1011002326825     Document Type: Article

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