Pressure‐Induced Activity Loss in Solid State Catalase

Influence of Tableting on the Conformation and Thermal Stability of Trypsin as a Model Protein

“…However, above 190 MPa there is an apparent plateau at an activity loss of about 7%. It is well‐known from previous studies that compaction can successively reduce the activity of proteins, although marked differences were found in the pressure sensitivity of various proteins . The observed activity decrease of about 7% (Fig.…”

“…From this perspective, the influence of the tableting process and associated stress on the physical stability of biopharmaceuticals is of increasing interest. A negative influence of the compaction pressure on biological activity has been reported, for example, for α‐amylase and catalase . Furthermore, various studies have been performed using IR spectroscopy to monitor changes in the secondary structure of proteins upon compaction.…”

Influence of Tableting on Enzymatic Activity of Papain along with Determination of Its Percolation Threshold with Microcrystalline Cellulose

“…The approach of the present work is the compaction of enzyme (papain) to obtain more information about the tablet property, primarily the enzyme activity under pressure [ 10 , 11 ]. Therefore, the main objective of the research work was detection of a percolation threshold to get more information of powder behaviour under compaction and to find out a mixture range in which the enzyme is protected by excipient.…”