同源二糖水合特性的实验研究
Experimental study of the hydration properties of homologous disaccharides.
作者信息
Branca C, Magazù S, Maisano G, Migliardo P
机构信息
Dipartimento di Fisica and INFM, Università di Messina, P.O. Box 55, C.da Papardo S. Sperone, 98166 Messina, Italy.
出版信息
J Biol Phys. 2000 Dec;26(4):295-306. doi: 10.1023/A:1010344122760.
To get some insight into the hydration mechanisms of homologousdisaccharides, we report measurements on trehalose, maltose, and sucroseaqueous solutions. The interest on these systems is mainly due to theextraordinary properties of disaccharides and especially of trehalose, themost effective bio-protector against freezing and dehydration. To carry outthis study we have investigated the volumetric properties of the threedisaccharide solutions, by performing density and ultrasonic velocitymeasurements at different concentration and temperature values. Whatemerges from these studies is that trehalose shows, in comparison withmaltose and sucrose, the greatest structural sensitivity to temperaturechanges and the smallest values of the partial molar volume in all theinvestigated temperature range, this circumstance being indicative of a morepacked conformational arrangement.
为了深入了解同源二糖的水合机制，我们报告了对海藻糖、麦芽糖和蔗糖水溶液的测量结果。对这些体系的研究兴趣主要源于二糖，尤其是海藻糖的非凡性质，海藻糖是最有效的抗冻和抗脱水生物保护剂。为了开展这项研究，我们通过在不同浓度和温度下进行密度和超声速测量，研究了这三种二糖溶液的体积性质。这些研究结果表明，与麦芽糖和蔗糖相比，海藻糖在所有研究温度范围内对温度变化表现出最大的结构敏感性，且偏摩尔体积值最小，这种情况表明其构象排列更为紧密。
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