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A Theoretical Study on Trehalose + Water Mixtures for Dry Preservation Purposes

机译：干保存用海藻糖+水混合物的理论研究

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摘要

The properties of trehalose + water mixtures are studied as a function of mixture composition and temperature using molecular dynamics simulations. As trehalose disaccharide has been proposed for dry preservation purposes, the objective of this work is to analyse the nanoscopic properties of the considered mixtures, in terms of aggregation, clustering, interactions energies, and local dynamics, and their relationships with hydrogen bonding. The reported results allow a detailed characterization of hydrogen bonding and its evolution with mixture composition and thus inferring the effects of trehalose on water structuring providing results to justify the mechanisms of trehalose acting as preservation agent.

机译：使用分子动力学模拟研究了海藻糖+水混合物的性质与混合物组成和温度的关系。由于已经提出将海藻糖二糖用于干燥保存，因此这项工作的目的是分析所考虑混合物的纳米特性，包括聚集，聚集，相互作用能和局部动力学，以及它们与氢键的关系。报告的结果允许对氢键及其混合物组成的演变进行详细表征，从而推断海藻糖对水结构的影响，从而为海藻糖作为防腐剂的机理提供依据。

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期刊名称 Molecules
作者
Amit Kumar; Alberto Cincotti; Santiago Aparicio;
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作者单位

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年(卷),期 2020(25),6
年度 2020
页码 -1
总页数 20
原文格式 PDF
正文语种
中图分类分子生物学;
关键词
trehalose; water solutions; dry preservation; hydrogen bonding molecular dynamics;

机译：海藻糖;水溶液;干燥保存;氢键分子动力学;

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专利

1. Forced and Natural Convective Drying of Trehalose/Water Thin Films: Implication in the Desiccation Preservation of Mammalian Cells [J] . Bingyan Chen, Alex Fowler, Sankha Bhowmick Journal of biomechanical engineering. . 2006,第3期

机译：海藻糖/水薄膜的强制和自然对流干燥：哺乳动物细胞的干燥保存中的含义。
2. The glass transition temperatures of amorphous trehalose-water mixtures and the mobility of water: an experimental and in silico study [J] . Simperler A, Kornherr A, Chopra R, Carbohydrate research . 2007,第11期

机译：无定形海藻糖-水混合物的玻璃化转变温度和水的迁移率：实验和计算机模拟研究
3. Brillouin-scattering study of liquid-glass transitions in ternary mixtures of water, trehalose, and an ionic liquid [J] . Takayama H., Shibata T., Ishii T., Journal of the Korean Physical Society . 2013,第7期

机译：水，海藻糖和离子液体三元混合物中液-玻璃化转变的布里渊散射研究
4. Test study on effects of temperature, sand mix ratios and dry density on soil water characteristic curves of bentonite-sand mixtures [C] . Xiang-wei FANG, Chun-ni SHEN, Chun-hai LI, International Conference on Civil Engineering, Architecture and Building Materials . 2014

机译：温度，砂混合比和干密度对膨润土 - 砂混合物土壤水特性曲线的试验研究
5. Theoretical and numerical study of swirling flow separation devices for oil-water mixtures [D] . Motin, Abdul 2015

机译：油水混合物旋流分离装置的理论和数值研究
6. A Raman Microspectroscopy Study of Water and Trehalose in Spin-Dried Cells [O] . Alireza Abazari, Nilay Chakraborty, Steven Hand, 2014

机译：旋转干燥细胞中水和海藻糖的拉曼光谱研究
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. Psychrometric Properties of Helium-Water Vapor Mixtures: A Study of the Relationship Between Temperature, Pressure and Humidity, and Wet- and Dry-Bulb Temperatures [R] . Zimmerman, O. T., Ramsey, R. C. 1968

机译：氦 - 水蒸气混合物的湿度特性：温度，压力和湿度以及湿球和干球温度之间关系的研究

A Theoretical Study on Trehalose + Water Mixtures for Dry Preservation Purposes

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