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The liquid-glass transition in sugars: Relaxation dynamics in trehalose

机译:糖中的玻璃液转变:海藻糖中的弛豫动力学

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摘要

The liquid-glass transition in the disaccharide sugar trehalose mixed with small amounts of water was studied with calorimetry, photon correlation spectroscopy, Brillouin scattering, dielectric spectroscopy, and rheology measurements. Trehalose is of particular interest among the sugars because of its importance in biology, biochemistry, and the pharmaceutical industry, due to its ability to protect organisms, proteins, or membranes during dehydration (anhydrobiosis). Preliminary results of these experiments are presented and compared with each other and with previously published data on this material. (c) 2006 Elsevier B.V. All rights reserved.
机译:通过量热法,光子相关光谱法,布里渊散射,介电光谱法和流变学测量研究了二糖糖海藻糖与少量水混合后的液体玻璃化转变。海藻糖在糖类中特别受关注,因为它在生物学,生物化学和制药行业中很重要,因为它在脱水(脱水生物)过程中能够保护生物,蛋白质或膜的能力。介绍了这些实验的初步结果,并与之进行了比较,并与以前发表的有关该材料的数据进行了比较。 (c)2006 Elsevier B.V.保留所有权利。

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