| 摘要 |
Stabilization of water-containing solutions or lyophilizates of proteins and peptides against non-enzymatic deamidation degradation reactions at asparaginyl or glutaminyl residues is achieved using organic anions, such as saccharin, benzenesulfonic acid, gentisic acide or N-acetyltryptophan which have a pKa within the range of 0.5 to 3.5. |
