Biopreservative Capabilities of Disaccharides on Proteins : A Study by Molecular Dynamics Simulations
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چکیده
A comparative investigation of lysozyme in trehalose, sucrose and maltose aqueous solutions has been performed using Molecular Dynamics simulations. The vibrational properties in the low frequency spectral range [0 350] cm^^ were mainly analyzed. This study confirms that the hydrogen bond (HB) network of water is highly dependent on the presence of sugars and contributes to the stabilization of lysozyme. The favored interaction of trehalose with water is confinned below a threshold weight sugar concentration of about 50 %. Above this concentration and unlikely to the sugar/water binary mixtures, trehalose becomes less efficient to distort the tetra-bonded HB network of water than maltose.
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تاریخ انتشار 2008