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

由糖分子组成的无定形基质可以稳定不稳定的物质，如蛋白质，防止化学和物理降解。另一方面，本研究发现存在一个临界温度T*，在此温度以下，糖-糖氢键因温度升高而被破坏的情况相对于温度高于T*时明显减少。为了确定T*是否为达到最小分子迁移率的边界温度，基于不同温度下非晶态糖基质的结构弛豫行为，研究了T*与非晶态糖分子迁移率的关系。此外，T*值和蛋白质对几种类型糖的储存稳定性进行了检查和比较。

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.