Mouradian R, Womersley C, Crowe L M, Crowe J H
Cryobiology. 1985 Apr;22(2):119-27. doi: 10.1016/0011-2240(85)90166-x.
Trehalose, and to some extent a few other carbohydrates, is capable of stabilizing the structure and function of isolated biological membranes during lyophilization. In this paper the results of investigations into the long-term stability of the lyophilized membrane-carbohydrate mixtures were reported. The effects of varying water content, oxygen level, and light on the rates of oxidation, browning, and degradation of biological activity were reported. The efficiency with which three carbohydrates stabilized membrane structure was also reported, with glucose shown to be less efficient than maltose or trehalose. Increased water content accelerated loss of biological activity, possibly because, under the same conditions, nonenzymatic browning and photooxidation were accelerated also. Glucose-containing samples were especially unstable at elevated humidities. Efficiency of preservation could be maximized by storage under conditions of low oxygen, low humidity, and dark, and by the inclusion of high levels of trehalose.
海藻糖以及在一定程度上的其他一些碳水化合物，能够在冻干过程中稳定分离出的生物膜的结构和功能。本文报道了对冻干的膜 - 碳水化合物混合物长期稳定性的研究结果。报告了不同含水量、氧气水平和光照对氧化速率、褐变以及生物活性降解的影响。还报告了三种碳水化合物稳定膜结构的效率，结果表明葡萄糖的效率低于麦芽糖或海藻糖。含水量增加会加速生物活性的丧失，这可能是因为在相同条件下，非酶褐变和光氧化也会加速。含葡萄糖的样品在湿度升高时尤其不稳定。通过在低氧、低湿度和黑暗条件下储存以及加入高水平的海藻糖，可以使保存效率最大化。
