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Stabilization of α-chymotrypsin at the CH2Cl2/water interface and upon water-in-oil-in-water encapsulation in PLGA microspheres

✍ Scribed by Caroline Pérez-Rodriguez; Nashbly Montano; Karilys Gonzalez; Kai Griebenow


Book ID
114162205
Publisher
Elsevier Science
Year
2003
Tongue
English
Weight
741 KB
Volume
89
Category
Article
ISSN
0168-3659

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## Abstract Encapsulation of proteins in poly(lactic‐co‐glycolic) acid (PLGA) microspheres by the water‐in‐oil‐in‐water (w/o/w) technique is very challenging because of the inherent physical instability of proteins. In particular, exposure of proteins to the first water‐in‐oil emulsion causes unwan