Effects of molecular weight of polyvinylpyrrolidone on the glass transition and crystallization of co-lyophilized sucrose

International Journal of Pharmaceutics

Volumn 218, Issue 1-2, 2001, Pages 63-73

  Zeng, Xian Ming ^a   Martin, Gary P ^a   Marriott, Christopher ^a  

^a KING'S COLLEGE LONDON   (United Kingdom)

Author keywords

Crystallization; Freeze drying; Glass transition; Molecular weight; Polyvinylpyrrolidone; Sucrose

Indexed keywords

GLASS; PEPTIDE; POLYMER; POVIDONE; PROTEIN; SUCROSE;

ARTICLE; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; DRUG FORMULATION; FREEZE DRYING; GEL PERMEATION CHROMATOGRAPHY; HUMIDITY; MOLECULAR WEIGHT; PRIORITY JOURNAL; TEMPERATURE; WATER TRANSPORT; WATER VAPOR;

CALORIMETRY, DIFFERENTIAL SCANNING; CHROMATOGRAPHY, GEL; CRYSTALLIZATION; MOLECULAR WEIGHT; POVIDONE; SUCROSE; TEMPERATURE; TIME FACTORS; WATER;

EID: 0035821427     PISSN: 03785173     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0378-5173(01)00613-5     Document Type: Article

References (12)

1. Factors affecting short-term and long-term stabilities of proteins
2. Lyophilization of protein pharmaceuticals
3. Amorphous-to-crystalline transformation of sucrose
4. Physical factors affecting the storage stability of freeze-dried interleukin-1 receptor antagonist: Class transition and protein conformation
5. Decreased protein-stabilizing effects of cryoprotectants due to crystallization
6. Stability of protein pharmaceuticals
7. Glass transition in poly (vinylpyrrolidone): Effects of molecular weight and diluents
8. Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions
9. Non-isothermal and isothermal crystallization of sucrose from the amorphous state
10. The effects of co-lyophilized polymeric additives on the glass transition temperature and crystallization of amorphous sucrose
11. Povidone