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Process and Formulation Effects on Protein Structure in Lyophilized Solids using Mass Spectrometric Methods
Myoglobin (Mb) was lyophilized in the absence (Mb-A) and presence (Mb-B) of sucrose in a pilot-scale lyophilizer with or without controlled ice nucleation. Cake morphology was characterized using scanning electron microscopy (SEM) and changes in protein structure were monitored using solid-state Fou...
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| Publicado no: | J Pharm Sci |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4846509/ https://ncbi.nlm.nih.gov/pubmed/27044943 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.xphs.2016.02.033 |
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