Characterization of the hydrogen-bond network of water around sucrose and trehalose: H-O-H bending analysis

被引：14
作者：
Shiraga, Keiichiro [1 ]
Adachi, Aya [1 ]
Ogawa, Yuichi [1 ]
机构：
[1] Kyoto Univ, Grad Sch Agr, Sakyo Ku, Kyoto 6068502, Japan
来源：
CHEMICAL PHYSICS LETTERS | 2017年 / 678卷
关键词：
TEMPERATURE-DEPENDENCE; HYDRATION; DISACCHARIDES; VITRIFICATION; DYNAMICS; MONOSACCHARIDES; SPECTROSCOPY; ABSORPTION; CONSTANTS; FREQUENCY;
D O I：
10.1016/j.cplett.2017.04.023
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
The bioprotective properties of disaccharides have been linked to destructuring effect on the hydrogen bond structure of the interfacial water around the disaccharide solute, but its detailed mechanisms are yet to be provided. In this study, we characterized the destructuring effect based on the complex dielectric constants of interfacial water around sucrose and trehalose in the H-O-H bending region. Our analysis showed that the destructuring effect around disaccharides involves substantial disordering of the hydrogen-bond structure and formation of strong disaccharide-water hydrogen-bond. Such a destructuring effect caused by disaccharides is totally distinct from what happens with temperature increases of neat water. (C) 2017 Elsevier B.V. All rights reserved.
引用
收藏
页码：59 / 64
页数：6
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