抄録
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.
