Solution Shelf Life – Using Viscosity to Investigate Ageing Protein Formulations

Quantifying the ageing of protein solutions is an important part of formulation development. Understanding how long protein solutions can be stored under certain conditions is the first step in developing formulations that increase shelf life. Concentrated protein solutions can undergo dramatic structural changes as they age, which can be detected by viscosity measurements. Additionally, the impact of including excipients on the ageing process of protein formulations can be measured directly using viscosity. In this webinar we show how we used automated viscosity measurements to monitor the ageing of concentrated bovine gamma globulin in phosphate buffered saline solutions with different excipients.

This webinar was hosted by our in-house research scientist, Dr. Zachary Imam. Zachary earned his PhD in Biomedical Engineering from the University of Texas at Austin and worked as the Biophysical Postdoctoral Appointee at Sandia National Laboratories where he was heavily involved with laboratory management of the Bachand Laboratory at the Center for Integrated Nanotechnologies (CINT). 

With a passion for innovations and a drive to share viscosity applications, both new and old, Zachary is a true expert and you do not want to miss his insights on using viscosity to optimize formulations for maximized solution shelf life! 

Want to read more about how age-related changes in protein solutions can be detected using automated viscosity measurements? Download our protein ageing application note here!