EFFECT OF SUCROSE AND RAFFINOSE ON PHYSICAL STATE AND ON LACTATE-DEHYDROGENASE ACTIVITY OF FREEZE-DRIED FORMULATIONS

The effect of sucrose, raffinose and their mixtures on the physical st ate and lactate dehydrogenase (LDH) activity of freeze-dried formulati ons was studied. Raffinose tends to amorphise the system. No influence of the formulation on LDH activity was observed either after freeze-d rying or after 4 hours storage at 335K, but the protective effect of r affinose was evident after 8 hours storage at this temperature (60 % o f initial LDH activity). The losses were increased with temperature an d duration of storage.