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首页> 外文期刊>The journal of physical chemistry, B. Condensed matter, materials, surfaces, interfaces & biophysical >Structural Comparison between Sucrose and Trehalose in Aqueous Solution
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Structural Comparison between Sucrose and Trehalose in Aqueous Solution

机译：水溶液中蔗糖与海藻糖的结构比较

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摘要

The two sugar molecules sucrose and trehalose are both considered as stabilizing molecules for the purpose of preserving biological materials during, for example, lyophilization or cryo-preservation. Although these molecules share a similar molecular structure, there are several important differences in their properties when they interact with water, such as differences in solubility, viscosity, and glass transition temperature. In general, trehalose has been shown to be more efficient than other sugar molecules in preserving different biological molecules against stress, and thus by investigating how these two disaccharides differ in their water interaction, it is possible to further understand what makes trehalose special in its stabilizing properties. For this purpose, the structure of aqueous solutions of these disaccharides was studied by using neutron and X-ray diffraction in combination with empirical potential structure refinement (EPSR) modeling. The results show that there are surprisingly few differences in the overall structure of the solutions, although there are indications for that trehalose perturbs the water structure slightly more than sucrose.
机译：两种糖分子蔗糖和海藻糖都被认为是稳定分子，其目的是在例如冻干或冷冻保存期间保留生物材料。虽然这些分子共享类似的分子结构，但是当它们与水相互作用时，它们的性质存在几个重要差异，例如溶解度，粘度和玻璃化转变温度的差异。在一般情况下，海藻糖已被证明是通过调查这两个双糖在他们的水相互作用的不同之比保持的应力，不同的生物分子，其他糖分子更有效，因此，可以进一步了解是什么让海藻糖特在其稳定特性。为此目的，通过使用中子和X射线衍射与经验潜在的结构细化（EPSR）建模组合使用中子和X射线衍射来研究这些二糖水溶液的结构。结果表明，解决方案的整体结构差异令人惊讶地差异，但是对海藻糖有适应症，水结构略高于蔗糖。

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