Melani Hariyadi Dewi and Tutiek, Purwanti and Rahma, Nita Nirmala (2014) Effect of Lactose and Maltodextrin on The Physical Characteristics of Ovalbumin-Loaded Alginate Microspheres Produced By Aerosolization. In: 2nd Annual International Conference on Pharmacology and Pharmaceutical Sciences (PHARMA), 27 – 28 Oktober 2014, Pharma Conference Singapore.

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Abstract

Effect of lactose and maltodextrin as potential lyoprotectants were examined. Encapsulation efficiency, protein loading and microspheres morphology were used as the parameter to evaluate the lyoprotectants. Scanning electron microscope was used to characterize the morphology of freeze-dried ovalbumin-loaded alginate microspheres. Use of 2.5% concentration of alginate and ovalbumin were applied and CaCh was used as crosslinking agent. Maltodextrins were found to protect ovalbumin-loaded alginate microspheres stabilization during freeze-drying. The lyoprotection maltodextrin formulations performed better stabilizer than those containing lactose. Hydrogel microspheres demonstrated almost round spherical particles. Freeze dried microspheres of maltodextrin formulations were spherical and smooth particles in addition to their smaller sizes (l-5pm). In the case of encapsulation efficiency and protein loading of ovalbumin-loaded alginate microspheres, high encapsulation efficiency and loading was observed and lyoprotection was improved by addition of 5% of maltodextrin as lyoprotectant. To conclude, maltodextrin could be considered as potential lyoprotectants in lyophilization of proteins.

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