The Role of Surfactants in Protein Stabilization

• Surfactants are attracted to the air-liquid interface
   
• Likely to compete with the protein for droplet surface sites
   
• The surfactant layer has the effect of reducing internal motion and surface turbulence resulting in a smoother particle surface upon dehydration.

• Maa, Y.-F., Costantino, H.R., Nguyen, P.-A., and Hsu, C.C. “The Effect of Operating Conditions and Formulation Variables on the Morphology of Spray-Dried Protein Particles” Pharm. Dev. Tech 2 (1997) 213-223.
• Porter, M.R. In “Handbook of Surfactants” 2nd ed. Blackie Academic and Professional, London, UK 1994.
• Chang, B.S., Kendrick, B.S., and J.F. Carpenter “Surface-Induced Denaturation of Proteins during Freezing and Its Inhibition by Surfactants” J. Pharm. Sci. 85 (1996) 1325-1330.