Amorphous sialylated oligosaccharides
AssigneeGlycom A/S
InventorsBenjámin PODÁNYI, Martin MATWIEJUK, Dóra MOLNÁR-GÁBOR
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Abstract
It is provided i) an amorphous carbohydrate with improved chemical stability and/or physical features, ii) a method for producing an amorphous carbohydrate with improved chemical stability and/or physical features, and iii) a method for improving the chemical stability and/or the physical features of an amorphous carbohydrate.
Claims20
A method for preventing or reducing the isomerization in an amorphous sialylated oligosaccharide or its salt from aldose to ketose, the method comprising solidifying an aqueous solution of the sialylated oligosaccharide, wherein the pH of the aqueous solution is lower than 5.0.
A method for improving the chemical stability and/or the physical properties of an amorphous sialylated oligosaccharide or its salt, the method comprising solidifying an aqueous solution of the sialylated oligosaccharide, wherein the pH of the aqueous solution is not lower than 3.6 and lower than 5.0.
An amorphous sialylated oligosaccharide or its salt, wherein the pH of said amorphous sialylated oligosaccharide, when measured in its 5 w/w % aqueous solution, is around 3.9 to around 5.3.
An amorphous sialylated oligosaccharide or its salt obtained or obtainable by the following method:
- a) preparing an aqueous solution of said sialylated oligosaccharide,
- b) if necessary, adding an acidic or a basic non-carbohydrate component to the aqueous solution obtained in step a) so that the pH is not lower than 3.6 and lower than 5.0, then
- c) solidifying, preferably spray-drying or freeze-drying, the aqueous solution obtained in step a) or the pH adjusted solution obtained in step b),
- thereby obtaining an amorphous sialylated oligosaccharide or its salt, wherein the pH of said sialylated oligosaccharide, when measured in its 5 w/w % aqueous solution, is not more than around 3.9 to around 5.3.
Dependencies are inferred from the claim text.