9. Miscihility of Various Proteins and Disaccharides in Frozen Solutions(the 47th Annual Meeting)

Abstract

Miscibility of proteins and saccharides (monosaccharides to oligosaccharides) in aqueous frozen solutions was studied through thermal analysis to model freeze-dried protein formulations. Thermal transitions (glass transition temperature of maximally freeze-concentrated solutions: Tg's) of the frozen solutions showed varied solute miscibility depending on the combinations and concentration ratios. Many protein and saccharide combinations were freeze-concentrated into amorphous mixture phase in protein-rich to moderately saccharide-rich concentration ratios, whereas saccharide phase appeared besides the mixture phase above certain saccharide/protein concentration ratios. Some saccharide-rich combinations separated into individual chases in the freeze-concentrates.