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

Abstract

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

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