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dc.contributor.authorMohammad, Mohammad A.*
dc.contributor.authorGrimsey, Ian M.*
dc.contributor.authorForbes, Robert T.*
dc.contributor.authorBlagbrough, I.S.*
dc.contributor.authorConway, B.R.*
dc.date.accessioned2016-07-26T13:33:15Z
dc.date.available2016-07-26T13:33:15Z
dc.date.issued2016-10
dc.identifier.citationMohammad MA, Grimsey IM, Forbes RT, Blagbrough IS and Conway BR (2016) Effect of mechanical denaturation on surface free energy of protein powders. Colloids and Surfaces B: Biointerfaces. 146: 700-706.en_US
dc.identifier.urihttp://hdl.handle.net/10454/8700
dc.descriptionyesen_US
dc.description.abstractGlobular proteins are important both as therapeutic agents and excipients. However, their fragile native conformations can be denatured during pharmaceutical processing, which leads to modification of the surface energy of their powders and hence their performance. Lyophilized powders of hen egg-white lysozyme and β-galactosidase from Aspergillus oryzae were used as models to study the effects of mechanical denaturation on the surface energies of basic and acidic protein powders, respectively. Their mechanical denaturation upon milling was confirmed by the absence of their thermal unfolding transition phases and by the changes in their secondary and tertiary structures. Inverse gas chromatography detected differences between both unprocessed protein powders and the changes induced by their mechanical denaturation. The surfaces of the acidic and basic protein powders were relatively basic, however the surface acidity of β-galactosidase was higher than that of lysozyme. Also, the surface of β-galactosidase powder had a higher dispersive energy compared to lysozyme. The mechanical denaturation decreased the dispersive energy and the basicity of the surfaces of both protein powders. The amino acid composition and molecular conformation of the proteins explained the surface energy data measured by inverse gas chromatography. The biological activity of mechanically denatured protein powders can either be reversible (lysozyme) or irreversible (β-galactosidase) upon hydration. Our surface data can be exploited to understand and predict the performance of protein powders within pharmaceutical dosage forms.en_US
dc.language.isoenen_US
dc.relation.isreferencedbyhttp://dx.doi.org/10.1016/j.colsurfb.2016.07.010en_US
dc.rights© 2016 Elsevier B.V. Reproduced in accordance with the publisher's self-archiving policy. This manuscript version is made available under the http://creativecommons.org/licenses/by-nc-nd/4.0/en_US
dc.subjectProtein denaturation; β-Galactosidase; Lysozyme; Conformational change; Inverse gas chromatography; Surface free energyen_US
dc.titleEffect of mechanical denaturation on surface free energy of protein powdersen_US
dc.status.refereedYesen_US
dc.date.Accepted2016-07-04
dc.date.application2016-07-05
dc.typeArticleen_US
dc.type.versionAccepted Manuscripten_US
refterms.dateFOA2018-07-25T13:30:28Z


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