Stabilizing agents albumin

As a stabilizing agent, albumin has been employed in protein formulations at concentrations as low as 0.003%, although concentrations of 1-5% are commonly used. Albumin has also been used as a cosolvend for parenteral drugs, as a cryoprotectant during lyophilization, and to prevent adsorption of other proteins to surfaces. 

Synthesis of gold, silver and their alloy nanoparticles using bovine serum albumin as foaming and stabilizing agent. Journal of Materials Chemistry, 15, 5115-5121. 

Depending upon the intended application, the antibody may next be conjugated to specific molecular tags (e.g. a radionuclide or toxin). Finally, stabilizing agents (e.g. buffer components, glycine or sometimes human serum albumin) are added to the product. This is then aseptically filled into the final containers after sterile filtration. The product is then usually freeze-dried and sealed under an atmosphere of an inert gas. 

Albumin is primarily used as an excipient in parenteral pharmaceutical formulations, where it is used as a stabilizing agent for formulations containing proteins and enzymes. Albumin has also been used to prepare microspheres and microcapsules for experimental drug-delivery systems. ... 

Both the purity of the enzyme and the hydrophobicity or polarity of the solvent are important parameters for the stability of enzymes. Wehtje et al. [108] found an interesting process for stabilization of immobilized enzymes. They added stabilizing agents (polyethylene glycol, gelatin, casein, tryptone, peptone, or albumin) when immobilizing the enzyme on the support. 

Uses Stabilizing rubber latex solvent for albumin, casein, shellac, and sulfur neutralizing oils in antifreeze as a corrosion inhibitor emulsifier adhesives textile lubricants fungicides manufacturing chelating agents such as EOT A (ethylenediaminetetraacetic acid) dimethylol-ethylene-urea resins organic synthesis. 

One of the critical factors in excipient selection and concentration is the effect on preferential hydration of the biopharmaceutical product [53, 54], Preferential hydration refers to the hydration layers on the outer surface of the protein and can be utilized to thermodynamically explain both stability enhancement and denatur-ation. Typical excipients used in protein formulations include albumin, amino acids, carbohydrates, chelating and reducing agents, cyclodextrins, polyhydric alcohols, polyethylene glycol, salts, and surfactants. Several of these excipients increase the preferential hydration of the protein and thus enhance its stability. Cosolvents need to be added in a concentration that will ensure their exclusion from the protein surface and enhance stability [54], A more comprehensive review of excipients utilized for biopharmaceutical drug products is available elsewhere [48],... 

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