Structural changes and inactivation of enzymes during drying and particle formation from levitated microdroplets

项目的前两个目标保持不变，并由另外两个目标扩展。完成酶分子在干燥和悬浮器中颗粒形成过程中聚集（色谱）和失活（生化）变化的动力学测量。利用TDLAS测量干燥速率的光谱，二级结构元素变化的动力学，以及在干燥和悬浮器中颗粒形成过程中酶分子的展开。描述流体流动、热传递/扩散、干燥和单液滴蛋白质溶液形成颗粒的时间相关问题的数值模型。还包括展开的实验动力学数据（也包括二级结构元素的变化）以及聚集和不活跃的动力学数据。一个新的目标是蛋白质和其他配方成分，碳水合物，氨基酸，聚合物和表面活性剂之间的相互作用。这些在干燥和悬浮器中形成颗粒的过程中稳定了蛋白质。

The first two goals of the project remain unchanged and are extended by two additional goals.1. Complete the measurements of the kinetics of the changes in aggregation (chromatography) and inactivation (biochemical) of the enzyme molecules during drying and particle formation in the levitator.2. Spectroscopy measurements of drying rate using TDLAS, and the kinetics of the changes in secondary structure elements, and the unfolding of the enzyme molecules during drying and particle formation in the levitator.3. A numeric model to describe the time dependent problems of fluid flow, heat transport/diffusion, drying and particle formation from a single droplet of the protein solution. Also included are experimental kinetic data of unfolding (also changes in secondary structure elements) as well as data on the kinetics of aggregation and inactivity.4. A new goal is interactions between protein and other formulation components, carbon hydrate, amino acids, polymers and surface active agents. These stabilize of protein during drying and particle formation in the levitator.