The effects of various sugars on the structural stabilization of protein during freeze-drying were investigated. The degree of native structure of protein that was freeze-dried and rehumidified at constant relative humidities (RHs) was evaluated by measurement of the alpha-helix content by Fourier-t
β¦ LIBER β¦
Protein stabilization by cyclodextrins in the liquid and dried state
β Scribed by Tim Serno; Raimund Geidobler; Gerhard Winter
- Book ID
- 113418531
- Publisher
- Elsevier Science
- Year
- 2011
- Tongue
- English
- Weight
- 592 KB
- Volume
- 63
- Category
- Article
- ISSN
- 0169-409X
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