Titre :
|
Characterization of the sucrose/glycine/water system by differential scanning calorimetry and freeze-drying microscopy
|
Auteurs :
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K. Kasraian ;
T. Spitznagel ;
J. Juneau ;
K. Yim
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
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1998
|
Format :
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p. 233-239
|
Langues:
|
= Anglais
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Catégories :
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PHYSIQUE ETAT DE LA MATIERE
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Mots-clés:
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GLUCIDE
;
PROPRIETE THERMIQUE
;
ADDITIF ALIMENTAIRE
;
PROTEINE
|
Résumé :
|
The objective of this study was to characterize the thermal properties of systems containing various ratios of amorphous and crystalline components using both differential scanning calorimetry (DSC) and freeze-drying microscopy. The glycine sucrose system was used as a model system, since it is routinely used in protein formulations. DSC analysis revealed that the addition of glycine to sucrose solutions resulted in a decrease in the glass transition (T') of the system. The T' of a pure sucrose solution (7% w v) decreased from -32.3 to -51.5°C for a mixture containing a sucrose glycine ratio of 2:5. The glass transition of the sucrose glycine mixture decreased linearly as more glycine was added to the system. This decrease in glass transition resulted in severe collapse during freeze-drying of these mixtures above T'. However, collapse was not observed during freeze-drying if the DSC thermogram of the sucrose glycine mixture exhibited a transition resulting from recrystallization of the amorphous glycine.
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Source :
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Pharmaceutical development and technology, vol. 3, n°2
|