Extraordinarily High Stabilizing Effect of Amorphous Sugar Matrix at Temperatures below Zero-Mobility Temperature

众所周知，由糖分子组成的无定形基质可以稳定蛋白质等不稳定物质，使其免受化学和物理降解。另一方面，这项研究揭示了存在一个临界温度T*，低于该温度时，由于温度升高而引起的糖-糖氢键的破坏比温度高于T*时大大减少。为了确定T*是否是实现最小分子迁移率的边界温度，基于非晶糖基质在不同温度下的结构松弛行为，研究了T*与非晶糖分子迁移率的关系。此外，还检测和比较了蛋白质对几种类型的糖的T*值和储存稳定性。

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.