Viscosity-Reducing Bulky-Salt Excipients Prevent Gelation of Protein, but Not Carbohydrate, Solutions
The problem of gelation of concentrated protein solutions, which poses challenges for both downstream protein processing and liquid formulations of pharmaceutical proteins, is addressed herein by employing previously discovered viscosity-lowering bulky salts. Procainamide-HCl and the salt of camphor...
Main Authors: | Awanish Kumar, Fnu, Klibanov, Alexander M |
---|---|
Other Authors: | Massachusetts Institute of Technology. Department of Biological Engineering |
Format: | Article |
Language: | English |
Published: |
Springer US
2018
|
Online Access: | http://hdl.handle.net/1721.1/114442 https://orcid.org/0000-0002-2639-8796 https://orcid.org/0000-0003-3830-714X |
Similar Items
-
Prevention of low-temperature gelation in milk protein concentrates by calcium-binding salts
by: D.M. Goulder, et al.
Published: (2022-01-01) -
Recently Developed Carbohydrate Based Gelators and Their Applications
by: Joedian Morris, et al.
Published: (2021-02-01) -
Iron Encapsulation by Deacetylated Glucomannan as an Excipient Using the Gelation Method: Characteristics and Controlled Release
by: Dyah H. Wardhani, et al.
Published: (2022-01-01) -
STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE
by: I. T. Smykov
Published: (2019-10-01) -
Analytical Investigation of the Possible Chemical Interaction of Methyldopa with Some Reducing Carbohydrates Used as Pharmaceutical Excipients
by: Mohammad Reaz Siahi, et al.
Published: (2018-11-01)