Effects of drying method and excipient on the structure and physical stability of protein solids: Freeze drying vs. spray freeze drying.

ABSTRACT: This study aims to determine the impacts of drying method and excipient on changes in protein structure and physical stability of model protein solids. Protein solids containing one of two model proteins (lysozyme or myoglobin) were produced with or without excipients (sucrose or mannitol) using freeze drying or spray freeze drying (SFD). The protein powders were then characterized using solid-state Fourier transform infrared spectroscopy (ssFTIR), differential scanning calorimetry (DSC), circular dichroism spectrometry (CD), size exclusion chromatography (SEC), BET surface area measurements and solid-state hydrogen deuterium exchange with mass spectrometry (ssHDX-MS). ssFTIR and CD could identify little to no difference in structure of the proteins in the formulation. ssHDX-MS was able to

SUBMITTER: Mutukuri TT 

PROVIDER: S-EPMC7856218 | biostudies-literature | 2021 Feb

REPOSITORIES: biostudies-literature