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Not doing stability studies? Here's why you should.

February 18, 2020 | by RheoSense

In Protein Solutions, protein formulation, technical information, application notes, Research

Impact of Excipients on Viscosity

April 30, 2019 | by Grace

Excipients are a substance that is often added to protein formulations to serve as a medium for the proteins or active substance in the formulation. While commonly perceived as inert and just a supplement to improve the formulation or become a diluent, adding excipients have sometimes created a reaction of the ingredients in the formulation and according to the NPS Medicinewise article*, such reactions have resulted in various reactions in patients as well.
Learn how excipients can impact your buffer

In Applications, Proteins, Application Focus, Protein Solutions, protein formulation, application notes

Latest Release & Upcoming Events

May 15, 2018 | by Joseph Chun

In the upcoming weeks, we are proud to announce the release of our latest application note regarding concentration dependence in protein viscosity. In this app note, Dr. Stacey Elliott gathered viscosity data for Bovine Gamma Globulin (BgG) formulations over the full concentration range, including therapeutic levels ≥ 100 mg/mL, using the VROC®Initium. The solution buffer included sucrose which is a common additive to enhance stabilization during freeze-drying and storage. Relative viscosity versus concentration curves were fit with the Ross-Minton equation which is a frequently used analysis tool for protein formulations.

To view application note, click below!

DOWNLOAD APPLICATION NOTE

In Viscosity Measurements, VROC Technology, Rheometer, General Information, Proteins, Viscometer, Small Sample Viscometer, RheoSense News, Announcement, viscosity, Fun with Viscosity, Protein Solutions, bovine gamma globulin, shear rate sweep

Viscosity Reduction in Protein Solutions

April 3, 2018 | by Joseph Chun

In case you haven't seen it yet, we released a new app note last week regarding viscosity reduction in protein solutions. In this application note, Dr. Elliott discusses the idea that the viscosity of a protein solution depends on the nature of the individual and protein-protein interaction (PPI). Both of the individual characteristics, such as size and shape, as well as the pair interactions can be influenced by components in the buffer formulation. As a result, it is often desirable to reduce viscosity values so that formulations are suitable for a particular application or process (ie: injection).

In viscosity, Protein Solutions, bovine gamma globulin, shear rate sweep, Amino acids, Viscosity Reduction
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