2007
DOI: 10.1007/s10973-006-8043-y
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The reaction conditions influence on sucrose acid hydrolysis studied by means of DSC method

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Cited by 8 publications
(5 citation statements)
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“…However, the high temperature required to hydrolyzing polyacrylamides side chains (ranging from 75 to 95 °C) is not compatible with corporeal conditions . On the other hand, the SMA and SDMA potentially degradable at acidic pH by cleavage of glicosidic bond, is not expected in neutral and basic pH …”
Section: Resultsmentioning
confidence: 99%
“…However, the high temperature required to hydrolyzing polyacrylamides side chains (ranging from 75 to 95 °C) is not compatible with corporeal conditions . On the other hand, the SMA and SDMA potentially degradable at acidic pH by cleavage of glicosidic bond, is not expected in neutral and basic pH …”
Section: Resultsmentioning
confidence: 99%
“…The modified protein also may be unstable and thus reducing sugars should be avoided (Carpenter, Chang, Garzon-Rodriques, & Randolph, 2002;Carpenter et al, 1997). Nonreducing disaccharides such as sucrose are susceptible to hydrolysis at low pH, and thus the solution conditions could result in generation of reducing sugars (Chambre, Iditoiu, & Szabo, 2007). As an example, an IgG 1 mAb was formulated at pH 5 with mannitol, lactose, trehalose, and sucrose and after lyophilization stored at 40 °C for 1 year.…”
Section: Caveats When Using Sugars As Lyoprotectantsmentioning
confidence: 99%
“…Maillard reaction and chemical reactions of sugars under acidic condition led to the decrease in TSC as well as the inversion of non‐reducing sugars to reducing sugars. Normally, acid hydrolysis of sucrose resulted in the formation of glucose and fructose (Chambré et al, 2007). No changes in RSC of all samples were observed after 12 days of storage ( p > .05).…”
Section: Resultsmentioning
confidence: 99%