“…10,11 Stabilizers can also be used to protect proteins, 12 by increasing the energy barrier between the native and denatured states of protein molecules, for example. 4 Size reduction of protein aggregates (or micronization) with poly(ethylene glycol) (PEG) upon colyophilization 13 can also effectively lead to a more favorable state of the protein, 5,14,15 as seen for nerve growth factor (GF) 16 and albumin, 14 and may also reduce protein adsorption to the polymer matrix. 5,7 Alternatively, the use of saccharides is another approach to protect proteins 4,6,17 by stabilizing proteins through preferential hydration of the native form during lyophilization.…”