Investigating variables and mechanisms that influence protein integrity in low water content amorphous carbohydrate matrices

Biotechnology Progress

Volumn 25, Issue 5, 2009, Pages 1217-1227

  Povey, Jane F ^a   Perez Moral, Natalia ^b   Noel, Timothy R ^b   Parker, Roger ^b   Howard, Mark J ^a   Smales, C Mark ^a  

^a UNIVERSITY OF KENT   (United Kingdom)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Formulation; Freeze drying; Glassy state; Glycation; Protein stability

Indexed keywords

FORMULATION; FREEZE DRYING; GLASSY STATE; GLYCATION; PROTEIN STABILITY;

AMINES; AMINO ACIDS; CARBOHYDRATES; DEWATERING; GLASS; MASS SPECTROMETRY; WATER CONTENT;

GLASS TRANSITION;

AMIDE; CARBOHYDRATE; HEN EGG LYSOZYME; LYSOZYME; PROTEIN;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; ELECTROSPRAY MASS SPECTROMETRY; FREEZE DRYING; GLYCOSYLATION; LABORATORY DIAGNOSIS; METHODOLOGY; PEPTIDE MAPPING; PH; PHASE TRANSITION; PROTEIN STABILITY; TEMPERATURE; TIME;

AMIDES; CALORIMETRY, DIFFERENTIAL SCANNING; CARBOHYDRATES; FREEZE DRYING; GLYCOSYLATION; HYDROGEN-ION CONCENTRATION; MURAMIDASE; PEPTIDE MAPPING; PHASE TRANSITION; PROTEIN STABILITY; PROTEINS; SPECIMEN HANDLING; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TEMPERATURE; TIME FACTORS;

EID: 70350154932     PISSN: 87567938     EISSN: None     Source Type: Journal    
DOI: 10.1002/btpr.207     Document Type: Article

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