Implications of Global and Local Mobility in Amorphous Sucrose and Trehalose as Determined by Differential Scanning Calorimetry

Abstract

Trehalose, having a lower free volume in the glassy state due to a more tightly packed molecular structure, is characterized by larger activation energies of alpha-relaxation and experiences a greater effect of temperature on the reduction in the activation energy barrier for viscous flow. The pronounced increase in cooperative motions in sucrose upon annealing at temperatures below (T(g) -50) suggest that even a small excursion in temperature could result in a significant increase in mobility.

Isoconversional Kinetics of Polymers: The Decade Past

“…All these compounds have invariably demonstrated a decreasing dependence of the activation energy on conversion as the process progresses from the glassy to supercooled liquid state. Following the original publication, the E α dependencies of a similar type have been reported also for organic (indomethacin, maltitol and glucose, sucrose and trehalose, 1,2‐propanediamine), inorganic (Se, As 10 Se 90 , Se 72 Te 23 Sb 5 , As 22 S 78 , Se 76 Te 21 Sb 3 ), and polymeric (polystyrene, poly(ethylene naphthalate) and its copolymer with (butylene 2,6‐naphthalate), polydimethylsiloxane and polydimethylsiloxane–silica nanocomposite, poly(ethylene terephthalate) and poly(ethylene 2,5‐furandicarboxylate)) glasses.…”

Trehalose or Sucrose: Which of the Two Should be Used for Stabilizing Proteins in the Solid State? A Dilemma Investigated by In Situ Micro-Raman and Dielectric Relaxation Spectroscopies During and After Freeze-Drying

“…[42][43][44] The difference between T g of Lys þ Sucr and Lys þ Treh matrixes, however, is very low (5 C) regarding the difference between T g of pure disaccharides (40 C), which can be partly interpreted by the plasticizing effect of residual water which can be combined with some confinement effects discussed later. In addition, it is noticeable that an overshoot accompanying the C p jump at T g , generally assigned to the physical aging of the glass, [44][45][46] is only observed in Lys þ Sucr sample and not detected in Lys þ Treh sample. The existence of this overshoot is recognized to be highly dependent on the temperature of isothermal aging with respect to the glass transition temperature.…”

Stability of Protein Pharmaceuticals: An Update

“…Numerous studies have examined the differences between sucrose and trehalose in the stabilization of proteins in the solid state (483)(484)(485). Many reports on lyophilized myoglobin have shown trehalose to be superior due to greater coupling between protein and matrix relative to sucrose or maltose (483,486,487).…”