Production of Lyophilized Preparation of Anti-Rabies Immunoglobulin and Examination of Its Main Properties

Abstract

Presented are data on examination of physical, chemical and biological characteristics of lyophilized preparation of geterologous anti-rabies immunoglobulin. Dry and original liquid forms of immunoglobulin were comparatively analyzed. The lyophilized form was shown to preserve main properties during long-term storage.

Keywords

• geterologous anti-rabies immunoglobulin
• lyophilization
• specific activity
• stability