Water Sorption and Glass Transition Behaviors of Freeze‐Dried Sucrose–Dextran Mixtures

Proteins in Saccharides Matrices and the Trehalose Peculiarity: Biochemical and Biophysical Properties

“…Ranging from monosaccharides to high molecular-weight polysaccharides, different properties and different mechanisms of interactions (specific and/or aspecific) between the biostructure and the matrix have been proposed [8]. However, neither the molecular mechanisms through which a specific sugar prevents structural degradation nor the basis of the superior effectiveness of certain saccharides are completely understood.…”

“…Such mixed matrices have been shown to be particularly effective in stabilizing labile proteins [8]. Studies on liposomes embedded in glucose/hydroxyethylstarch (HES) showed that glucose depresses the melting temperature in the dry lipid, but barely prevents fusion if not at very high concentration.…”

Water Sorption Glass Transition Protein-Stabilizing Behavior of an Amorphous Sucrose Matrix Combined With Various Materials

“…5,6,10 Polysaccharides and polymers have been reported to increase the T g values of amorphous oligosaccharides. [11][12][13][14] On the other hand, it has recently been reported that the addition of phosphate salts to an amorphous sugar matrix can also increase the T g value. [15][16][17][18] This suggests that highly polarized substances and substances that contain polar groups could also be used to improve the physical stability of an amorphous sugar matrix.…”

“…19 The water sorption behavior of an amorphous sugar matrix results in significant change in the presence of other components, 13,20,21 which would naturally be expected to have a potent effect on the dependence of T g on the amount of sorbed water. Such changes in the physical properties of an amorphous sugar matrix would also be expected to affect the protein-stabilizing effect of the matrix.…”

Investigating variables and mechanisms that influence protein integrity in low water content amorphous carbohydrate matrices

“…Furthermore, a better understanding of the relationship between water content, temperature, formulation/carbohydrate excipient, and protein stability will help in the rational development of formulations that prevent or limit such potentially damaging reactions for the improved stability of food and biopharmaceutical products. 18,19 The aim of this study was to address this gap in our knowledge using the model protein hen egg white lysozyme to investigate the relationship between chemical modification and rate thereof, pH, carbohydrate excipient, temperature, and the glass transition temperature. Mass spectrometry analysis and peptide mapping confirm that protein modifications do occur in the glassy state in a time-, temperature-, carbohydrate-, and pH-dependent manner.…”