For many years, it was believed that most proteins were too unstable to be formulated as solutions. As a result, stabilisation of a protein by lyophilisation attracted much of the attention up until the 1980s. Since then, however, much progress with regard to stabilisation of proteins in solution has been made, and several solution formulations with long storage shelf lives are on the market. In this section, we wish to discuss protein stabilisation in solution and lyophilised states. Strategies for stabilisation of proteins in these two forms are quite different.
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