Please use this identifier to cite or link to this item: https://doi.org/10.1023/A:1011002326825
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dc.titleEffect of sucrose/raffinose mass ratios on the stability of co-lyophilized protein during storage above the Tg
dc.contributor.authorDavidson, P.
dc.contributor.authorSun, W.Q.
dc.date.accessioned2014-10-27T08:26:56Z
dc.date.available2014-10-27T08:26:56Z
dc.date.issued2001
dc.identifier.citationDavidson, P., Sun, W.Q. (2001). Effect of sucrose/raffinose mass ratios on the stability of co-lyophilized protein during storage above the Tg. Pharmaceutical Research 18 (4) : 474-479. ScholarBank@NUS Repository. https://doi.org/10.1023/A:1011002326825
dc.identifier.issn07248741
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/100535
dc.description.abstractPurpose. To examine the potential of raffinose as an excipient in stabilizing protein and to study the effect of sucrose/raffinose mass ratios on the stability of co-lyophilized protein and amorphous solids during storage at an elevated temperature. Methods. Glucose-6-phosphate dehydrogenase (G6PDH) was colyophilized with sucrose and raffinose mixed at different mass ratios. The activity of dried G6PDH was monitored during storage at 44°C. Thermal properties of sucrose/raffinose matrices were determined by differential scanning calorimetry (DSC). Results. Mass ratios of sucrose to raffinose did not affect the recovery of G6PDH activity after freeze-drying, but significantly affected the stability of freeze-dried G6PDH during storage. The sucrose-alone formulation offered the best enzyme stabilization during storage. With increasing fraction of raffinose, the G6PDH stability decreased, sugar crystallization inhibited, and crystal-melting temperature increased. Conclusions. Despite the higher Tg of the formulations with higher fraction of raffinose, they provided less protection for G6PDH than did sucrose alone during storage. Our data do not support the prediction from recent thermophysical studies that raffinose should be superior to sucrose and trehalose as a potential excipient or stabilizer.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1023/A:1011002326825
dc.sourceScopus
dc.subjectFreeze-drying
dc.subjectGlass transition
dc.subjectProtein stabilization
dc.subjectRaffinose
dc.subjectSucrose
dc.typeArticle
dc.contributor.departmentBIOLOGICAL SCIENCES
dc.description.doi10.1023/A:1011002326825
dc.description.sourcetitlePharmaceutical Research
dc.description.volume18
dc.description.issue4
dc.description.page474-479
dc.description.codenPHREE
dc.identifier.isiut000169629400009
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