| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5818497 | International Journal of Pharmaceutics | 2015 | 4 Pages |
Abstract
A comparison of lyophilized PEGylated and HESylated IFNα was carried out to investigate the influence of protein conjugation, lyoprotectants as well as storage temperature on protein stability. Results show that PEG tends to crystallize during freeze-drying, reducing protein stability upon storage. In contrast, HESylation® drastically improved the stability over PEGylation by remaining totally amorphous during lyophilization, with and without lyoprotectants while providing a high glass transition temperature of the freeze-dried cakes.
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Authors
Robert Liebner, Sarah Bergmann, Thomas Hey, Gerhard Winter, Ahmed Besheer,