Extraordinarily High Stabilizing Effect of Amorphous Sugar Matrix at Temperatures below Zero-Mobility Temperature

无定形糖基质在低于零迁移温度的温度下具有极高的稳定效果

• 批准号: 20560702
• 负责人: IMAMURA Koreyoshi
• 金额: $ 2.83万
• 依托单位: Okayama University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2008
• 资助国家: 日本
• 起止时间: 2008 至 2010
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-20560702/
• 关键词: 糖アモルファス; 水素結合; 安定化; 乾燥; モビリティー; 赤外線スペクトル; タンパク質; 失活

An amorphous matrix, comprised of sugar molecules, is known to stabilize labile substances such as proteins against chemical and physical degradations. On the other hand, this study revealed that a critical temperature, T*, exists, below which the disruption of sugar-sugar hydrogen bonds due to increasing temperature was substantially decreased relative to that at temperatures above the T*. In order to determine whether T* is the boundary temperature for achieving minimum molecular mobility, the relationship between T* with the mobility of sugar molecules in an amorphous matrix was investigated based on the structural relaxation behavior of amorphous sugar matrices at different temperatures. Furthermore, the T* values and the storage-stabilities of a protein for several types of sugars were examined and compared.

众所周知，由糖分子组成的无定形基质可以稳定蛋白质等不稳定物质，防止化学和物理降解。另一方面，这项研究表明存在一个临界温度T*，低于该温度时，由于温度升高而导致的糖-糖氢键的破坏相对于高于T*的温度大大减少。为了确定T*是否是实现最小分子迁移率的边界温度，基于不同温度下非晶糖基质的结构弛豫行为，研究了T*与非晶基质中糖分子迁移率之间的关系。此外，还检查并比较了几种糖的蛋白质的 T* 值和储存稳定性。

项目成果

非晶質食品固体に含まれる収着水の状態および機能の不均一性

无定形食品固体中吸附水的状态和功能的异质性

• 发表时间: 2009
• 作者: 今村維克

Water sorption, glass transition, and protein stabilizing behavior of an amorphous sucrose matrix combined with various materials.

无定形蔗糖基质与各种材料结合的吸水、玻璃化转变和蛋白质稳定行为。

• 发表时间: 2010
• 作者: K.Imamura; T.Yokoyama; A.Fukushima; M.Kinuhata; K.Nakanishi.
• 通讯作者: K.Nakanishi.

Extraordinarily high protein stabilizing effect of amorphous sugar matrix at temperatures much below glass transition temperature

无定形糖基质在远低于玻璃化转变温度的温度下具有极高的蛋白质稳定作用

• 发表时间: 2010
• 作者: Koreyoshi Imamura; Toru Yokoyama; Hiroyuki Imanaka; Kazuhiro Nakanishi
• 通讯作者: Kazuhiro Nakanishi

Impacts of compression on crystallization behavior of freeze-dried amorphous sucrose.

压缩对冻干无定形蔗糖结晶行为的影响。

• 发表时间: 2010
• 作者: K.Imamura; M.Nomura; K.Tanaka; N.Kataoka; J.Oshitani; H.Imanaka; K.Nakanishi
• 通讯作者: K.Nakanishi

糖類アモルファスマトリクスの温度走査フーリエ変換赤外分光分析-相互作用状態の温度依存性-

糖类无定形基质的温度扫描傅里叶变换红外光谱 - 相互作用状态的温度依赖性 -

• 发表时间: 2010
• 作者: 今村維克