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Among them, the most effective in preserving a more native-like structure are the disaccharides sucrose and trehalose in dry films and the polymer dextran in wet films.
Over the past three decades we and others have established that disaccharides such as trehalose and sucrose are almost certainly involved in stabilizing the dry cells.
We have recently shown that films made from a mixture of trehalose and sucrose are stable and transparent, and that proteins retain their structure when incorporated in them.
Remarkably, this ability appears to stem from a small number of common mechanisms involving accumulation of two disaccharides, trehalose and sucrose.
Recent studies have demonstrated a stabilizing effect on various membranes by trehalose , raffinose, sucrose as well as fructo- and gluco-oligosaccharides.
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