title: Characterization of the sucrose/glycine/water system by differential scanning calorimetry and freeze-drying microscopy.
abstract: 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.
authors.affiliation: Pfizer Central Research, Groton, Connecticut 06340, USA.
authors.forename: K
authors.initials: K
authors.lastname: Kasraian
authors.forename: T M
authors.initials: TM
authors.lastname: Spitznagel
authors.forename: J A
authors.initials: JA
authors.lastname: Juneau
authors.forename: K
authors.initials: K
authors.lastname: Yim
mesh_terms: D002152:Calorimetry, Differential Scanning; D005612:Freeze Drying; D005998:Glycine / Q000737:chemistry*; D013395:Sucrose / Q000737:chemistry*; D014867:Water / Q000737:chemistry
chemical_list: D014867:Water; D013395:Sucrose; D005998:Glycine