Why do proteins need to be lyophilized? What are the effects on proteins?
Proteins are heat sensitive and lyophilization allows the protein to be stored with maximum activity, extended shelf life, and reduced transportation costs. The effects of lyophilization on proteins include the possibility of partial inactivation, aggregation and other denaturation problems. However, these negative effects can be minimized by adding protective agents (stabilizers, additives, excipients) and controlling the various conditions of lyophilization.

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