2010 Fiscal Year Final Research Report
Extraordinarily High Stabilizing Effect of Amorphous Sugar Matrix at Temperatures below Zero-Mobility Temperature
| Project/Area Number |
20560702
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Single-year Grants |
|---|
| Section | 一般 |
|---|
| Research Field |
Properties in chemical engineering process/Transfer operation/Unit operation
|
|---|
| 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
|
| 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 |
|---|
| 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.
|
