Effects of types of sugar on the stabilization of protein in the dried state

Journal of Pharmaceutical Sciences

Volumn 92, Issue 2, 2003, Pages 266-274

  Imamura, Koreyoshi ^a   Ogawa, Tomohiro ^a   Sakiyama, Takaharu ^a   Nakanishi, Kazuhiro ^a  

^a OKAYAMA UNIVERSITY   (Japan)

Author keywords

Amorphous sugar; Freeze dried protein; Glass transition temperature; Secondary structure; Stabilization

Indexed keywords

BOVINE SERUM ALBUMIN; DEXTRAN; PROTEIN; SUCROSE; SUGAR; TREHALOSE;

ALPHA HELIX; ARTICLE; CARBOHYDRATE ANALYSIS; DIFFERENTIAL SCANNING CALORIMETRY; FREEZE DRYING; GLASS TRANSITION TEMPERATURE; HUMIDITY; HYDRATION; INFRARED SPECTROSCOPY; MOLECULAR DYNAMICS; MOLECULAR MODEL; PROTEIN CONFORMATION; PROTEIN FOLDING; PROTEIN SECONDARY STRUCTURE; PROTEIN STABILITY; PROTEIN STRUCTURE;

EID: 0037308304     PISSN: 00223549     EISSN: None     Source Type: Journal    
DOI: 10.1002/jps.10305     Document Type: Article

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