Impact of sucrose level on storage stability of proteins in freeze-dried solids: I. correlation of protein–sugar interaction with native structure preservation

2008/12/10 by Bingquan Wang, Serguei Tchessalov, Nicholas W. Warne +1 · 14 citations
Biochemistry, Genetics and Molecular Biology · Agricultural and Biological Sciences · #Protein purification and stability #Proteins in Food Systems #Microbial Inactivation Methods

paper · doi:10.1002/jps.21621

Citations

• Mechanism of protein stabilization by sugars during freeze-drying and storage: Native structure preservation, specific interaction, and/or immobilization in a glassy matrix?

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