Extraordinarily High Stabilizing Effect of Amorphous Sugar Matrix at Temperatures below Zero-Mobility Temperature
Project/Area Number |
20560702
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Research Category |
Grant-in-Aid for Scientific Research (C)
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Allocation Type | Single-year Grants |
Section | 一般 |
Research Field |
Properties in chemical engineering process/Transfer operation/Unit operation
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Research Institution | Okayama University |
Principal Investigator |
IMAMURA Koreyoshi Okayama University, 大学院・自然科学研究科, 准教授 (70294436)
|
Project Period (FY) |
2008 – 2010
|
Project Status |
Completed (Fiscal Year 2010)
|
Budget Amount *help |
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2010: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2009: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Fiscal Year 2008: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
|
Keywords | 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 |
Research Abstract |
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.
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Report
(4 results)
Research Products
(23 results)