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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Detaylı Bibliyografya
Yayımlandı:J Pharm Sci
Asıl Yazarlar: Iyer, Lavanya K., Sacha, Gregory A., Moorthy, Balakrishnan S., Nail, Steven L., Topp, Elizabeth M.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: 2016
Konular:
Article
Online Erişim: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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