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Solid-State Protein Formulation

Methodologies, Stability, and Excipient Effects

  • Protocol
Therapeutic Proteins

Part of the book series: Methods in Molecular Biology™ ((MIMB,volume 308))

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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Author information

Authors and Affiliations

  1. ALZA Corporation, Mountain View, CA

    Yuh-Fun Maa & Scott P. Sellers

Authors
  1. Yuh-Fun Maa
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  2. Scott P. Sellers
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Editor information

Editors and Affiliations

  1. Protein Science Group, Department of Biosciences, University of Kent, Canterbury, Kent, UK

    C. Mark Smales

  2. School of Engineering, University of Queensland, St. Lucia, Queensland, Australia

    David C. James

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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

  • Publisher Name: Humana Press

  • Print ISBN: 978-1-58829-390-9

  • Online ISBN: 978-1-59259-922-6

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