Sugars that stabilize enzymes, structures

In a complementary structural study of stress-specific stabilization using FTIR spectroscopy, Prestrelski et al. [9] found that the recovery of activity after rehydration correlated directly with the ability of the additives to preserve the native structure of the enzymes in the dried state. Full activity recovery and maintenance of essentially aqueous structure in dried samples were only noted when a combination of PEG and sugar was employed. Based on these results, Prestrelski et al. [9] have proposed a model of the conformational events during lyophiliza-tion and rehydration, which is shown in Figure 8. Briefly, this model proposes that... 

---