Thermal and FTIR investigation of freeze-dried protein-excipient mixtures

• Published in: Journal of thermal analysis and calorimetry Vol. 89; no. 3; pp. 913 - 919
• Main Authors: LU, J, WANG, X.-J, LIU, Y.-X, CHING, C.-B
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer 01-09-2007
• Subjects: Analytical, structural and metabolic biochemistry; Biological and medical sciences; Fundamental and applied biological sciences. Psychology; General aspects, investigation methods; General pharmacology; Medical sciences; Pharmaceutical technology. Pharmaceutical industry; Pharmacology. Drug treatments; Proteins; Freeze dried product; Differential scanning calorimetry; Freeze drying; Fourier transformation; Stabilization; Vehicle(excipient); Thermogravimetry; Thermal denaturation; Secondary structure; Mixture; Protein; Infrared spectrometry; proteins; Water content; freeze-drying; Thermal analysis; excipients
• ISSN: 1388-6150; 1588-2926; 1572-8943
• DOI: 10.1007/s10973-006-7598-y

The effect of excipients on the secondary structure of lyophilized proteins was studied through second-derivative Fourier transform infrared (FTIR) spectroscopic analysis. The glass transition temperature (T g), denaturation temperature (T d) and moisture content were determined by differential scanning calorimetry (DSC) and thermogravimetry (TG). T g, T d and the preservation of protein secondary structure were found to be dependent upon the type and amount of the excipient included in the formulation. Meanwhile, the lyophilized proteins easily adsorbed amounts of moisture during storage to reduce their T gs and stability.