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Stabilization of protein structure during freeze-drying.

[In Japanese. / En japonais.]

Author(s) : IZUTSU K.

Type of article: Article

Summary

Freeze-drying is a popular method to achieve long-term stability of proteins. This review describes various stresses that occur during freeze-drying and subsequent storage, resulting in protein structural changes (e.g. denaturation, aggregation), and effects of stabilizing excipients (e.g., saccharides, polyols, polymers, surfactants, buffer components) in each process. Saccharides protect protein conformation by substituting the surrounding water molecules and by keeping the protein in a glass-state amorphous solid.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2004-1983
  • Languages: Japanese
  • Source: Refrigeration - vol. 79 - n. 915
  • Publication date: 2004
  • Document available for consultation in the library of the IIR headquarters only.

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