PEGylation to Improve Protein Stability During Melt Processing.
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ABSTRACT:
SUBMITTER: Lee P
PROVIDER: S-EPMC4615555 | biostudies-literature | 2015 Oct
REPOSITORIES: biostudies-literature
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PEGylation to Improve Protein Stability During Melt Processing.
Lee Parker P Towslee Jenna J Maia João J Pokorski Jonathan J
Macromolecular bioscience 20150612 10
Biopharmaceuticals are some of the most effective drugs on the market, however, delivery remains a challenge. Melt processing is a viable protein encapsulation method because it is solvent free, is high throughput, and yields very high encapsulation efficiencies. Problematically, proteins can lose activity during melt processing due to high heat and shear forces. Covalent attachment of poly(ethylene glycol), or PEGylation, has been widely used to increase thermal stability and prevent aggregatio ...[more]
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