Phase transitions of glycine in frozen aqueous solutions and during freeze-drying

Purpose. To study the solid-state and phase transitions of glycine, (i) in frozen aqueous solutions, and (ii) during freeze-drying. Methods. X-ray powder diffractometry (XRD) and differential scanning calorimetry (DSC) were used to analyze the frozen systems. In Situ freeze-drying in the sample chamber of the diffractometer enabled characterization of phase transitions during freeze-drying. Results. Transitions in frozen systems. Rapid (20 degreesC/min) or slow (2 degreesC/min) cooling of aqueous solutions of glycine (15% w/w) to -70 degreesC resulted in crystallization of beta -glycine. Annealing at -10 degreesC led to an increase in the amount of the crystalline phase. When quench-cooled by immersing in liquid nitrogen, glycine formed an amorphous freeze-concentrate. On heating, crystallization of an unidentified phase of glycine occurred at similar to -65 degreesC which disappeared at similar to -55 degreesC, and the peaks of P-glycine appeared. Annealing caused a transition of beta- to the gamma- form. The extent of this conversion was a function of the annealing temperature. Slower cooling rates and annealing in frozen solutions increased the crystalline beta -glycine content in the lyophile. Freeze-drying of quench-cooled solutions led to the formation of gamma -glycine during primary drying resulting in a lyophile consisting of a mixture of beta- and gamma -glycine. The primary drying temperature as well as the initial solute concentration significantly influenced the solid-state of freeze-dried glycine only in quench-cooled systems. Conclusions. The cooling rate. annealing conditions and the primary drying temperature influenced the solid-state composition of freeze-dried glycine.