Characteristics of sugar surfactants in stabilizing proteins during freeze-thawing and freeze-drying

Journal of Pharmaceutical Sciences

Volumn 103, Issue 6, 2014, Pages 1628-1637

  Imamura, Koreyoshi ^a   Murai, Katsuyuki ^a   Korehisa, Tamayo ^a   Shimizu, Noriyuki ^a   Yamahira, Ryo ^a   Matsuura, Tsutashi ^b   Tada, Hiroko ^a   Imanaka, Hiroyuki ^a   Ishida, Naoyuki ^a   Nakanishi, Kazuhiro ^a,c  

^a OKAYAMA UNIVERSITY   (Japan)

^b MITSUBISHI CHEMICAL CORPORATION   (Japan)

^c CHUBU UNIVERSITY   (Japan)

Author keywords

enzymes; freeze drying; freeze thawing; freeze tolerance; interaction; stabilization; sugar surfactant; surfactants

Indexed keywords

ESTER; ETHER DERIVATIVE; LACTATE DEHYDROGENASE; PROTEIN; STABILIZING AGENT; SUCROSE; SUGAR; SURFACTANT; TREHALOSE; VASOPRESSIN; CARBOHYDRATE;

ADSORPTION; ARTICLE; CHEMICAL STRUCTURE; CONFORMATIONAL TRANSITION; CRYOPROTECTION; ENZYME ACTIVITY; ENZYME INACTIVATION; FREEZE DRYING; FREEZE THAWING; PROTEIN DENATURATION; PROTEIN STABILITY; SURFACE PROPERTY; CHEMISTRY; FREEZING;

CARBOHYDRATES; FREEZE DRYING; FREEZING; PROTEINS; SURFACE-ACTIVE AGENTS;

EID: 84901218467     PISSN: 00223549     EISSN: 15206017     Source Type: Journal    
DOI: 10.1002/jps.23988     Document Type: Article

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