Characterization of the sucrose/glycine/water system by differential scanning calorimetry and freeze-drying microscopy
| Autor: | Kalvin Yim, Kasra Kasraian, Thomas M. Spitznagel, Jennifer A. Juneau |
|---|---|
| Rok vydání: | 1998 |
| Předmět: |
Sucrose
Calorimetry Differential Scanning Chemistry Analytical chemistry Glycine Pharmaceutical Science Recrystallization (metallurgy) Water General Medicine Calorimetry law.invention Amorphous solid chemistry.chemical_compound Freeze-drying Differential scanning calorimetry Freeze Drying Biochemistry law Crystallization Glass transition |
| Zdroj: | Pharmaceutical development and technology. 3(2) |
| ISSN: | 1083-7450 |
| Popis: | The objective of this study was to characterize the thermal properties of systems containing various ratios of amorphous and crystalline components using both differential scanning calorimetry (DSC) and freeze-drying microscopy. The glycine/sucrose system was used as a model system, since it is routinely used in protein formulations. DSC analysis revealed that the addition of glycine to sucrose solutions resulted in a decrease in the glass transition (T'g) of the system. The T'g of a pure sucrose solution (7% w/v) decreased from -32.3 to -51.5 degrees C for a mixture containing a sucrose/glycine ratio of 2:5. The glass transition of the sucrose/glycine mixture decreased linearly as more glycine was added to the system. This decrease in glass transition resulted in severe collapse during freeze-drying of these mixtures above T'g. However, collapse was not observed during freeze-drying if the DSC thermogram of the sucrose/glycine mixture exhibited a transition resulting from recrystallization of the amorphous glycine. Mixtures having a sucrose/glycine ratio of 3:4 and 2:5 had a glass transition of -48 degrees C and -51.5 degrees C, respectively. Despite their low glass transition temperatures, these samples freeze-dried readily at a product temperature > T'g using a fast freeze-drying cycle (primary drying at a shelf temperature of +20 degrees C and chamber pressure of 100 mTorr) without any sign of collapse. The crystallization of the amorphous glycine from the frozen mixture of sucrose and glycine provided support during freeze-drying which prevented the macroscopic collapse of the final product. Freeze-drying microscopy visually revealed the crystallization and allowed for prediction of cake quality upon lyophilization. Although the freeze-drying microscope is not as sensitive as the DSC in detecting all transitions (it cannot detect a glass transition), it clarifies the interpretation of DSC, and together they provide valuable information regarding the relevance of each of the transitions to the final freeze-dried product elegance. |
| Databáze: | OpenAIRE |
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