Distinct effects of sucrose and trehalose on protein stability during supercritical fluid drying and freeze-drying

European Journal of Pharmaceutical Sciences

Volumn 27, Issue 4, 2006, Pages 336-345

  Jovanović, Nataša ^a   Bouchard, Andréanne ^b   Hofland, Gerard W ^b   Witkamp, Geert Jan ^b   Crommelin, Daan J A ^a   Jiskoot, Wim ^a  

^a UTRECHT UNIVERSITY   (Netherlands)

^b DELFT UNIVERSITY OF TECHNOLOGY   (Netherlands)

Author keywords

Freeze drying; Protein formulation; Protein stability; Sucrose; Supercritical fluid drying; Trehalose

Indexed keywords

CARBON DIOXIDE; EXCIPIENT; LYSOZYME; METHANOL; MYOGLOBIN; STABILIZING AGENT; SUCROSE; SUGAR; TREHALOSE;

AQUEOUS SOLUTION; ARTICLE; CIRCULAR DICHROISM; DIFFERENTIAL SCANNING CALORIMETRY; FLUORESCENCE SPECTROSCOPY; FREEZE DRYING; POLYACRYLAMIDE GEL ELECTROPHORESIS; POWDER; PRIORITY JOURNAL; PROTEIN AGGREGATION; PROTEIN ANALYSIS; PROTEIN STABILITY; PROTEIN STRUCTURE; SCANNING ELECTRON MICROSCOPY; SUPERCRITICAL FLUID; WATER CONTENT; X RAY POWDER DIFFRACTION;

ANIMALS; CARBON DIOXIDE; CHEMISTRY, PHARMACEUTICAL; DESICCATION; ETHANOL; EXCIPIENTS; FREEZE DRYING; MURAMIDASE; MYOGLOBIN; PROTEINS; SOLUTIONS; SUCROSE; TEMPERATURE; TREHALOSE;

EID: 31344451903     PISSN: 09280987     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ejps.2005.11.003     Document Type: Article

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