Dear Zulkepli,
Many people use such sugars as a cryoprotectant, so your question tells me that these sugars may not work well in your particular situation. For biopharmaceuticals sugars are generally selected at the formulation stage, and various trials are conducted to determine which sugar (if any) at what concentration is optimal. I am not aware of a "universal" cryoprotectant which can be used.
For a better informed expert than myself, I would point you towards Dr Henning Gieseler at the Friedrich-Alexander-University of Erlangen-Nürnberg - Dr Giesler is leader of the Lyophilisation study group there. I watched a webinar on formulation design that he did with a commercial partner, it is still on their website: http://www.spscientific.com/Webinars/Archives/ look for the webinar by Dr Giesler titled " Principles of Formulation Design for Pharmaceutical Freeze Drying – The “Art of Cooking”" There is a part 2 webinar, presented by one of his students also.
I hope this is useful to you.
Kind regards,
Rob
I agree with Rob, trehalose and sucrose are often used in lyophilization because they are good cryoprotectants. Depending on your system, they may not work as well in your particular application. I have also heard of using polymeric cryoprotectants, which do not crystallize as readily as disaccharides. We have tried low-MW dextran as a cryoprotectant for our enzymes, with some success.
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