Phase Separation of Proteins by Poly-ethylene Glycols: Implications in Preformulation and Early Stage formulation Development

摘要

Polyethylene glycols (ct-Hydroxy-u)-hydroxy-poly(oxy-1,2ethanediyl) abbreviated PEGs, are a family of non-ionic synthetic polymers with an empirical formula HOCH_2(CH_2OCH_2)mCH_2OH (1). The subscript m is a measure of the average number of oxyethylene units present in the polymer chain and forms the basis of classification of PEGs. Physical properties of pure PEGs and of aqueous solutions of PEGs have been extensively studied and reported (1, 2). It is observed that an increase in the molecular weight of PEG results in an increase in the density and viscosity of the solution. Table 1 lists some of the key PEGs and the associated properties. Prior knowledge of the physical properties of PEGs may be of significance at the time of selection of a PEG for its potential applicability.