Lyophilisation (revision 1)

Lyophilisation, also called freeze-drying, is a dehydration process in which a solution is frozen and the ice is then removed by sublimation at a pressure below the triple point of water, leaving a porous solid whose volume approximates that of the original fill. It is the standard final step in the isolation of synthetic peptides after preparative purification, and the reason a research peptide is distributed as a dry cake in a sealed vial rather than as a solution.^[1]

The process is used because peptides in aqueous solution degrade by hydrolytic routes — deamidation of asparagine and glutamine, backbone cleavage, aggregation — whose rates depend strongly on molecular mobility and on the availability of water. Removing water and holding the residue in an amorphous glass suppresses those routes by orders of magnitude, converting a product with a shelf life of days at ambient temperature into one with a shelf life measured in years.^[2][3]