Combinations of arginine and pullulan reveal the selective effect of stabilization mechanisms on different lyophilized proteins
Khanh T. T. Nguyen¹, Daan Zillen¹, Alessia Lasorsa, Patrick C.A. van der Wel, Henderik W. Frijlink, Wouter L. J. Hinrichs ¹These authors contributed equally to this work The stability of lactate dehydrogenase (LDH) and β-galactosidase (β-gal), incorporated in arginine/pullulan (A/P) mixtures at various weight ratios by lyophilization, was determined. The physicochemical characteristics of various A/P mixtures were assessed. With decreasing A/P ratios, the glass transition temperature of the formulations increased. Furthermore, arginine crystallization due to high relative humidity (RH) exposure was prevented at an A/P weight ratio of 4/6 or less....