Table 2.

Methods for improving of protein stability (24–26).

Methods
Use of aptamers
Stabilization by ligand binding to the native state
Buffers
Surfactant
Cyclodextrins
Anion binding
Polymers
Metal Ions
Self-assembling
Stabilization by drying
Freeze drying (lyophilization)
Air drying
Vacuum drying
Spray drying
Artificially modified protein
Protein chemical modification
Site-directed mutagenesis
Immobilization of protein
Glycosylation
Pegylation
Conformational stabilization in aqueous solution by excluded solutes (osmolytes)