Mixing properties of lyophilized protein systems: a spectroscopic and calorimetric study.


The purpose of this study was to investigate the solid-state properties of lyophilized formulations of protein (ribonuclease A) containing sucrose or trehalose across a wide range of compositions, both in the presence or absence of hydroxyethylstarch (HES). Infrared spectroscopy reveals that the protein forms hydrogen bonds to sugars (sucrose or trehalose… (More)
DOI: 10.1002/jps.21467


14 Figures and Tables