This work focused on pre-formulation studies for freeze-dried protein formulations, using albumin as a model protein. Two aminoacids and two sugars were selected as lyoprotectors and studied according a mixture design (simplex-lattice). Sample characterization included total protein content, collapse temperature and visual inspection. Sugar formulations collapsed, but not aminoacids, which indicate non sugar excipients as the best choice under the studied conditions.
This work focused on pre-formulation studies for freeze-dried protein formulations, using albumin as a model protein. Two aminoacids and two sugars were selected as lyoprotectors and studied according a mixture design (simplex-lattice). Sample characterization included total protein content, collapse temperature and visual inspection. Sugar formulations collapsed, but not aminoacids, which indicate non sugar excipients as the best choice under the studied conditions.
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