✦ LIBER ✦

Infrared microscopy for in situ measurement of protein secondary structure during freezing and freeze-drying

✍ Scribed by Schwegman, J. Jeff (author);Carpenter, John F. (author);Nail, Steven L. (author)

Publisher: John Wiley and Sons Inc.
Year: 2007
Tongue: English
Weight: 279 KB
Volume: 96
Category: Article
ISSN: 0022-3549
DOI: 10.1002/jps.20630

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Infrared microscopy for in situ measurem

Infrared microscopy for in situ measurement of protein secondary structure during freezing and freeze-drying

✍ Schwegman, J. Jeff (author);Carpenter, John F. (author);Nail, Steven L. (author) 📂 Article 📅 2007 🏛 John Wiley and Sons Inc. 🌐 English ⚖ 279 KB

A commercially available freeze-dry microscopy stage interfaced with an IR microscope is described as a method of in situ measurement of protein secondary structure in the liquid, frozen and freeze-dried states. Studies using solutions of model proteins demonstrated that spectra collected using the

Near-infrared analysis of protein second

Near-infrared analysis of protein secondary structure in aqueous solutions and freeze-dried solids

✍ Ken-ichi Izutsu; Yasuto Fujimaki; Akiko Kuwabara; Yukio Hiyama; Chikako Yomota; 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 175 KB

Near-infrared spectroscopy (NIR) of various proteins (bovine serum albumin, lysozyme, ovalbumin, g-globulin, b-lactoglobulin, myoglobin, cytochrome-c) was investigated as a possible analytical method of the protein secondary structure in various physical states. The spectra of proteins in aqueous so

Continuous measurement of drying rate of

Continuous measurement of drying rate of crystalline and amorphous systems during freeze-drying using an in situ microbalance technique

✍ Claudia Roth; Gerhard Winter; Geoffrey Lee 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 351 KB

The use of a novel microbalance (Christ) technique to monitor continuously the weight loss of a vial standing on a shelf of a freeze-dryer has been investigated. The drying rates of the following aqueous solutions were measured during the primary drying phase of a complete freeze-drying cycle: sucro

Mechanism of protein stabilization by su

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

✍ Liuquan (Lucy) Chang; Deanna Shepherd; Joanna Sun; David Ouellette; Kathleen L. 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 328 KB 👁 1 views

The purpose of this study is to investigate the mechanism of protein stabilization by sugars in the solid state. That is, explore whether the stabilization is controlled by "glass dynamics" or by native structure preservation through "specific interaction" between sugars and protein. The IgG1 antibo