Excipient suitability for freeze-dried protein solutions

This work focused on pre-formulation studies for freeze-dried protein formulations, using albumin as a model protein. Two aminoacids and two sugars were selected as lyoprotectors and studied according a mixture design (simplex-lattice). Sample characterization included total protein content, collaps...

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Main Authors: Ferreira, Giovanna Sevilha, Nascimento, Laura de Oliveira, Geraldes, Danilo Costa
Format: Online
Language:English
Published: Universidade Estadual de Campinas 2019
Subjects:
Online Access:https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/541
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author Ferreira, Giovanna Sevilha
Nascimento, Laura de Oliveira
Geraldes, Danilo Costa
author_facet Ferreira, Giovanna Sevilha
Nascimento, Laura de Oliveira
Geraldes, Danilo Costa
author_sort Ferreira, Giovanna Sevilha
collection Portal de Eventos Científicos da UNICAMP
container_reference Revista dos Trabalhos de Iniciação Científica da UNICAMP; n. 26 (2018): Congresso de Iniciação Científica Unicamp
description This work focused on pre-formulation studies for freeze-dried protein formulations, using albumin as a model protein. Two aminoacids and two sugars were selected as lyoprotectors and studied according a mixture design (simplex-lattice). Sample characterization included total protein content, collapse temperature and visual inspection. Sugar formulations collapsed, but not aminoacids, which indicate non sugar excipients as the best choice under the studied conditions.
first_indexed 2025-10-08T13:51:12Z
format Online
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institution Universidade Estadual de Campinas
issn 2596-1969
language eng
last_indexed 2025-10-08T13:51:12Z
publishDate 2019
publisher Universidade Estadual de Campinas
record_format ojs
spelling ojs-article-5412025-09-26T14:32:30Z Excipient suitability for freeze-dried protein solutions Ferreira, Giovanna Sevilha Nascimento, Laura de Oliveira Geraldes, Danilo Costa Lyophilization Pre-formulation Excipients. This work focused on pre-formulation studies for freeze-dried protein formulations, using albumin as a model protein. Two aminoacids and two sugars were selected as lyoprotectors and studied according a mixture design (simplex-lattice). Sample characterization included total protein content, collapse temperature and visual inspection. Sugar formulations collapsed, but not aminoacids, which indicate non sugar excipients as the best choice under the studied conditions. Universidade Estadual de Campinas 2019-01-07 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artigo de convidado application/pdf https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/541 10.20396/revpibic262018541 Revista dos Trabalhos de Iniciação Científica da UNICAMP; n. 26 (2018): Congresso de Iniciação Científica Unicamp 2596-1969 eng https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/541/537 Copyright (c) 2019 Giovanna Sevilha Ferreira, Laura de Oliveira Nascimento http://creativecommons.org/licenses/by/4.0
spellingShingle Ferreira, Giovanna Sevilha
Nascimento, Laura de Oliveira
Geraldes, Danilo Costa
Lyophilization
Pre-formulation
Excipients.
Excipient suitability for freeze-dried protein solutions
title Excipient suitability for freeze-dried protein solutions
title_full Excipient suitability for freeze-dried protein solutions
title_fullStr Excipient suitability for freeze-dried protein solutions
title_full_unstemmed Excipient suitability for freeze-dried protein solutions
title_short Excipient suitability for freeze-dried protein solutions
title_sort excipient suitability for freeze-dried protein solutions
topic Lyophilization
Pre-formulation
Excipients.
url https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/541
work_keys_str_mv AT ferreiragiovannasevilha excipientsuitabilityforfreezedriedproteinsolutions
AT nascimentolauradeoliveira excipientsuitabilityforfreezedriedproteinsolutions
AT geraldesdanilocosta excipientsuitabilityforfreezedriedproteinsolutions