Effect of lyophilization on the structure and phase changes of PEGylated-bovine serum albumin
V Tattini Jr, DF Parra, B Polakiewicz… - International journal of …, 2005 - Elsevier
Poly (ethylene glycol)(PEG) conjugation masks the protein's surface and increases the
molecular size of the polypeptide, thus preventing the approach of antibodies or antigen
processing cells and reducing the degradation by proteolytic enzymes. Proteins are readily
denatured by numerous stresses arising in solution (eg, heating, agitation, freezing and pH
changes) or by chemical reactions (eg, hydrolysis and deamidation), many of which are
mediated by water. Lyophilization is most commonly used to prepare dehydrated proteins …
molecular size of the polypeptide, thus preventing the approach of antibodies or antigen
processing cells and reducing the degradation by proteolytic enzymes. Proteins are readily
denatured by numerous stresses arising in solution (eg, heating, agitation, freezing and pH
changes) or by chemical reactions (eg, hydrolysis and deamidation), many of which are
mediated by water. Lyophilization is most commonly used to prepare dehydrated proteins …
[引用][C] Effect of lyophilization on the structure and phase changes of PEGylated-bovine serum albumin
V TATTINI JUNIOR, DF Parra, B Polakiewicz… - 2014 - repositorio.ipen.br
TATTINI JUNIOR, VIRGILIO; PARRA, DUCLERC F.; POLAKIEWICZ, BRONISLAW;
PITOMBO, RONALDO NM Effect of lyophilization on the structure and phase changes of
PEGylated-bovine serum albumin. International Journal of Pharmaceutics, v. 304, n. 1-2, p.
124-134, 2005. Disponível em: http://repositorio. ipen. br/handle/123456789/5485. Acesso
em: 05 Mar 2024.
PITOMBO, RONALDO NM Effect of lyophilization on the structure and phase changes of
PEGylated-bovine serum albumin. International Journal of Pharmaceutics, v. 304, n. 1-2, p.
124-134, 2005. Disponível em: http://repositorio. ipen. br/handle/123456789/5485. Acesso
em: 05 Mar 2024.
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