Protein–Solvent Interactions in Pharmaceutical Formulations
- 1 January 1991
- journal article
- review article
- Published by Springer Nature in Pharmaceutical Research
- Vol. 08 (3), 285-291
- https://doi.org/10.1023/a:1015825027737
Abstract
The stability of proteins is affected by a variety of solvent additives. Sugars, certain amino acids and salts, and polyhydric alcohols stabilize proteins in solution and during freeze-thawing. Urea...Keywords
This publication has 59 references indexed in Scilit:
- An infrared spectroscopic study of the interactions of carbohydrates with dried proteinsBiochemistry, 1989
- Interactions of sugars with membranesBiochimica et Biophysica Acta (BBA) - Reviews on Biomembranes, 1988
- Heteromerous interactions among glycolytic enzymes and of glycolytic enzymes with F-actin: effects of poly(ethylene glycol)Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 1988
- Hydrophobic stabilization of chiton hemocyanins: effects of ureas, Hofmeister salts and pH on their dissociationBiochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 1987
- Abnormal solubility behavior of .beta.-lactoglobulin: salting-in by glycine and sodium chlorideBiochemistry, 1987
- Interaction of calf skin collagen with glycerol: linked function analysisBiochemistry, 1986
- Interaction of calf brain tubulin with glycerolJournal of Molecular Biology, 1981
- A thermodynamic approach to the problem of stabilization of globular protein structure: A calorimetric studyJournal of Molecular Biology, 1974
- The Effects of Polyhydric and Monohydric Alcohols on the Heat Induced Reversible Denaturation of Chymotrypsinogen AEuropean Journal of Biochemistry, 1970
- Depolymerization of F-Actin by Concentrated Solutions of Salts and Denaturing Agents1Journal of the American Chemical Society, 1965