Water Sorption Glass Transition Protein-Stabilizing Behavior of an Amorphous Sucrose Matrix Combined With Various Materials

Proteins in Saccharides Matrices and the Trehalose Peculiarity: Biochemical and Biophysical Properties

“…In this case, the solvent appears like a porous medium where smaller biomolecules can diffuse, despite the high viscosity of the solution [63]. In this scenario, mono-or disaccharides could synergistically contribute to bioprotection, because they can settle in the oligosaccharide matrix, enhancing the matrix capability to interact with embedded structures [57,64]. Actually, disaccharides combined with long chain maltopolymers (e.g., maltodextrin or starch) are widespread as glass formers in food industry.…”

Characteristics of Sugar Surfactants in Stabilizing Proteins During Freeze–Thawing and Freeze–Drying

“…Protein denaturation because of freezing can occur via several pathways, namely, adsorption to the surface of an ice crystal, the concentration of protein and solute, and a change in pH . Subjecting a protein sample to low temperature often causes a conformational change, a process known as cold denaturation .…”

Improving the Physical Stability of Freeze-Dried Amorphous Sugar Matrices by Compression at Several Hundreds MPa

“…Amorphous sugar samples were prepared in the same manner as was described in our previous studies 17,28. In brief, an aqueous solution, containing 100 g/L of sugar, was freeze‐dried and then dehydrated over P 2 O 5 in a vacuum desiccator to the extent where the remaining water content was below the detection limit (≤0.002 g/g‐dry matter).…”