Lyophilisation is often used to increase the stability and shelf-life proteins which are physically and/or chemically unstable in aqueous solution. Freeze-drying removes water protein solutions, including water from the protein surface which plays a major role within the protein structure, and this frequently causes damage. In this editorial Sophie Declomesnil, R&D Manager, LYOFAL- Groupe SYNERLAB, focuses on freeze-drying, stability and cost reducing.
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Freeze-drying with Collapse is not Necessarily Bad for Stability and can Reduce Cost – Sophie Declomesnil, LYOFAL – Groupe SYNERLAB
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