Abstract
An important message was delivered in Chapter 20 by Sellers a nd Maa—the protein is generally more stable in the solid state than in the liquid state. Obviously, this belief is related to protein mobility. Protein movement is restricted in the dry state, substantially prohibiting the surrounding influence on the protein. Then, the notion evolves that escalating the glass transition temperature (T g) of the dry formulation will suppress protein mobility, thereby improving protein stability (1). Yet, enhancing the T g alone is not sufficient for protein stabilization without a more necessary strategy—the use of appropriate protein stabilizers, such as amorphous sugars. Again, the prevailing mechanisms of these stabilizers have already been depicted in the previous chapter.
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Maa, YF., Sellers, S.P. (2005). Solid-State Protein Formulation. In: Smales, C.M., James, D.C. (eds) Therapeutic Proteins. Methods in Molecular Biology™, vol 308. Humana Press. https://doi.org/10.1385/1-59259-922-2:265
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DOI: https://doi.org/10.1385/1-59259-922-2:265
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