The performance of maltodextrins as protective excipients in freeze-dried biomaterials subjected to thermal treatment, in comparison with trehalose systems

The performance of various maltodextrins as stabilizers of the enzyme lacta se and a yeast (S. Cerevisiae) was studied in relation to the physical char acteristics of the low moisture materials and compared with the protection provided by trehalose systems. Although enzyme stability showed to be princ ipally dependent on the amorphous structure of the matrix, for yeast stabil ity the presence of certain amount of amorphous disaccharides or trisacchar ides during freeze-drying and heating appeared to be the critical factor to protect cell viability.