D-Trehalose anhydrous
D-Trehalose anhydrous
CAS: 99-20-7
Molecular Formula: C12H22O11
D-Trehalose anhydrous - Names and Identifiers
| Name | D-Trehalose anhydrous |
| Synonyms | MYCOSE TREHALOSE Trehalose D-TREHALOSE TREHALOSE(P) D-(+)-TREHALOSE alpha-D-Trehalose ALPHA-D-TREHALOSE D-Trehalose anhydrous ALPHA,ALPHA-D-TREHALOSE alpha-D-glucopyranosyl alpha-D-glucopyranoside (2R,2'R,3S,3'S,4S,4'S,5R,5'R,6R,6'R)-6,6'-oxybis(2-(hydroxyMethyl)tetrahydro-2H-pyran-3,4,5-triol) |
| CAS | 99-20-7 |
| EINECS | 202-739-6 |
| InChI | InChI=1/C12H22O11/c13-1-3-5(15)7(17)9(19)11(21-3)23-12-10(20)8(18)6(16)4(2-14)22-12/h3-20H,1-2H2/t3-,4-,5-,6-,7+,8+,9-,10-,11-,12-/m1/s1 |
D-Trehalose anhydrous - Physico-chemical Properties
| Molecular Formula | C12H22O11 |
| Molar Mass | 342.3 |
| Density | 1.5800 |
| Melting Point | 203 °C |
| Boling Point | 397.76°C (rough estimate) |
| Specific Rotation(α) | (C=7, H2O)+197 |
| Flash Point | 362.3°C |
| Water Solubility | Soluble in water. |
| Solubility | Soluble in water; very slightly soluble in ethanol (95%); practically insoluble in ether |
| Vapor Presure | 0.001Pa at 25℃ |
| Appearance | Powder |
| Color | White to Off-white |
| Merck | 14,9580 |
| pKa | 12.53±0.70(Predicted) |
| Storage Condition | Inert atmosphere,Room Temperature |
| Sensitive | Hygroscopic |
| Refractive Index | 197 ° (C=7, H2O) |
| MDL | MFCD00006628 |
D-Trehalose anhydrous - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | 38 - Irritating to the skin |
| Safety Description | S37/39 - Wear suitable gloves and eye/face protection S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. |
| RTECS | LZ5776770 |
| TSCA | Yes |
| HS Code | 29400090 |
D-Trehalose anhydrous - Reference
| Reference Show more | 1. Hu Dan, Zhang Ye, Liu Shisheng. Effects of several sugars on the thermal stability of β-glucosidase [J]. Food industry 2016 037(010):194-196. 2. Li Shuangshuang, Li Yuan, du Chunyang, et al. Preparation and application of active peptide milk matrix liposomes [J]. International Journal of Pharmaceutical Research 162, vol. 47, 2, 2020, pp. 3. Chen Ting, Yang Junhui, Li Junsong, Chen Kun, Di Liuqing, Guo Qing. HPLC-ELSD fingerprints of solid cultures of Hericium erinaceus silk and oligosaccharide fractions of weilening tablets [J]. Chinese patent medicine, 2017,39(06):1211-1216. 4. Liu Qi, Zhu Xia, Zhao Dandan, etc. Optimization of trehalose extraction from wine mud yeast and its effect on ethanol tolerance of three non-Saccharomyces cerevisiae strains [J]. Journal of Gansu Agricultural University, 2018, 53(004):152-158. 5. Li Junjun, Zhou Qiwen, lacquer Xinhua, Song Zhengguo. Effects of trehalose on growth of rice seedlings under cadmium stress [J]. Journal of Agricultural Environment Science, 2019,38(08):1827-1834. 6. Li Biao, Li Chengjie, Chen Shuangyang, et al. Optimization of cooking technology and non-volatile characteristic flavor compounds of mushroom soup [J]. Journal of Food Science and Technology, 36(1). 7. Zhang Xifeng, Liu Xiaoyan, Ma Yinshan, etc. Saccharification extraction and inhibition of advanced glycation end products of polyphenols from Lycium barbarum L. [J]. Fine Chemicals, 2018, 035(003):395-401. 8. Feng Lunyuan, He Lanping, Li Cuiqin, et al. Screening of microbial β-glucosidase for hydrolyzing ginkgo flavone glycosides from traditional fermented soybean products in Guizhou [J]. Journal of Microbiology, 2020(2). 9. Jiawen Li, Da Liu, Dansheng Liu, et al. Screening and preliminary study on exopolysaccharide-producing strain of lactic acid bacteria [J]. Chinese Journal of microecology, vol. 31, 2019, Issue 9, 1027-1033 pp. 10. Ma Ning, Wang Chao-yi, Fang Dong Road, etc. Flavor variation of Flammulina velutipes packaged with polyethylene film during cold storage [J]. China Agricultural Science, 2019, 52(08):146-159. 11. Liu Xinye, Li Yunshu, Ma Qi, Wu Zijian, Xu Huaide, Li Mei. Effects of different drying methods on taste components of pleurotus eryngii [J]. Food Research and Development, 2020,41(16):8-13. 12. Xu Ying, He Li, Lu Jiayan, Yu Haixia, Wang Xueying. Study on the stability of selenium-enriched Lactobacillus rhamnosus and its lyoprotectant [J]. Chinese Journal of Food Science, 2020,20(09):102-108. 13. Shuai Yao. Study on the improvement of quality and flavor of raw materials containing tobacco by microbial fermentation [D]. Guizhou University, 2020. 14. Chen, Xiao-Dong, et al. "Isolation of extracellular vesicles from intestinal tissue in a mouse model of intestinal ischemia/reperfusion injury." BioTechniques 68.5 (2020): 257-262.https://doi.org/10.2144/btn-2019-0159 15. Li, X., Guo, Y., Zhuang, Y., Qin, Y. and Sun, L. (2018), Nonvolatile taste components, nutritional values bioactive compounds and antioxidant activities of three wild Chanterelle mushrooms. Int J Food Sci Technol, 53: 1855-1864. https://doi.org/10.1111/ij 16. Qiu, Kuncheng, et al. "Study on extraction methods of polysaccharides from a processed product of Aconitum carmichaeli Debx." RSC Advances 11.35 (2021): 21259-21268.https://doi.org/10.1039/D1RA03628A 17. [IF=3.67] Jiang Lifang et al."Di-rhamnolipids improve effect of trehalose on both hypothermic preservation and cryopreservation of rat hepatocytes."Appl Microbiol Biot. 2013 May;97(10):4553-4561 18. [IF=3.387] Dai Jing et al."Differential function of protective agents at each stage of the hypothermic preservation of hepatocytes."J Biochem. 2011 Jun;149(6):739-745 19. [IF=7.053] Y.T. Xu et al."Ultraefficient stabilization of high internal phase emulsions by globular proteins in the presence of polyols: Importance of a core-shell nanostructure."Food Hydrocolloid. 2020 Oct;107:105968 20. [IF=6.953] Ziyu Deng et al."Oligosaccharides act as the high efficiency stabilizer for β-galactosidase under heat treatment."Int J Biol Macromol. 2019 Sep;137:69 21. [IF=4.581] Yao-Peng Lu et al."Effects of dietary trehalose on growth, trehalose content, non-specific immunity, gene expression and desiccation resistance of juvenile red claw crayfish (Cherax quadricarinatus)."Fish Shellfish Immun. 2021 Dec;119:524 22. [IF=3.24] Jun Mu et al."Microbial origin of bioflocculation components within a promising natural bioflocculant resource of Ruditapes philippinarum conglutination mud from an aquaculture farm in Zhoushan, China."Plos One. 2019 Jun;14(6):e0217679 23. [IF=3.24] Wei Gu et al."Identifying resurrection genes through the differentially expressed genes between Selaginella tamariscina (Beauv.) spring and Selaginella moellendorffii Hieron under drought stress."Plos One. 2019 Nov;14(11):e0224765 24. [IF=2.19] Jianping Wei et al."Distribution of cold-resistant bacteria in quick-frozen dumpling and its inhibition by different antibacterial agents."J Food Process Pres. 2020 Sep;44(9):e14710 25. [IF=1.789] Yuanzheng Wang et al."Pre-cold acclimation promotes cryoprotectant accumulation and enhances freezing tolerance of Meloidogyne incognita."J Phytopathol. 2020 Jun;168(6):337-341 26. [IF=2.479] Bo Xiao et al.Trehalose inhibits proliferation while activates apoptosis and autophagy in rat airway smooth muscle cells.Acta Histochem. 2021 Dec;123:151810 27. [IF=5.753] Ali Raza et al."Mechanistic Insights Into Trehalose-Mediated Cold Stress Tolerance in Rapeseed ( Brassica napus L.) Seedlings."Front Plant Sci. 2022 Mar 10;13:857980 28. [IF=6.558] Yuanqing Luo et al."Pd nanoparticles decorated thiol-functionalized MOF as an efficient matrix for differentiation and quantitation of oligosaccharide isomers by laser desorption/ionization mass spectrometry."Anal Chim Acta. 2022 Apr;1202:339665 29. [IF=4.35] Lijuan Chen et al."Study on the Preparation, Characterization, and Stability of Freeze-Dried Curcumin-Loaded Cochleates."Foods. 2022 Jan;11(5):710 |
D-Trehalose anhydrous - Standard
Authoritative Data Verified Data
This product is a non-reducing disaccharide formed by the hydrolysis of food-grade amylase into two glucopyranose molecules linked by 1,1-glycosidic bonds. This product can be divided into water and two water. The content of C ^ H ^ Ou shall be between 98.0% and 102.0% calculated as anhydrous.
Last Update：2024-01-02 23:10:35
D-Trehalose anhydrous - Trait
Authoritative Data Verified Data
- This product is white or off-white crystalline powder, sweet.
- anhydrous trehalose is easily soluble in water, but hardly soluble in methanol and ethanol. Trehalose dihydrate is soluble in water, slightly soluble in methanol, and almost insoluble in ethanol.
specific rotation
take this product, precision weighing, add water to dissolve and quantitatively dilute to make a solution containing about 0621 mg per lm l, and determine according to law (general rule), the specific rotation was 197 ° to 201 °.
Last Update：2022-01-01 11:25:02
D-Trehalose anhydrous - Differential diagnosis
Authoritative Data Verified Data
- Take 2g of this product, add water 5M l to dissolve, take the solution lm l, add a-naphthol ethanol solution (1-20)0. 4 m l, along the wall of the container slowly add human sulfuric acid 0.5ml, the solution at the two liquid interface to produce a purple ring.
- take 0.2g of this product, add water 5M l to dissolve, as a test solution; Take glycine 0.2g, add water 5M l to dissolve, as a glycine solution. Measure 2 m l of test solution, add human dilute hydrochloric acid lm l, and stand at room temperature for 20 minutes; Add 4m l of sodium hydroxide solution and 2ml of glycine solution, heat in water bath for 10 minutes, the solution was not brown.
- in the chromatogram recorded under the content determination item, the retention time of the main peak of the test solution should be consistent with the retention time of the main peak of the reference solution.
- The infrared absorption spectrum of this product should be consistent with that of the trehalose reference substance (General rule 0402).
Last Update：2022-01-01 11:25:03
D-Trehalose anhydrous - Exam
Authoritative Data Verified Data
acidity
take 1.0g of this product (calculated as anhydrous), add 10ml of water to dissolve, and determine according to law (General rule 0631),p H value should be 4. 5~6. 5.
clarity and color of solution
take 33.0g of this product (calculated as anhydrous), put it in a 100ml measuring flask, add fresh boiling cold water and fully shake to dissolve and cool, the absorbance was measured at wavelengths of 420nm and 720nm according to UV-Vis spectrophotometry (General rule 0401). The absorbance value at 720mn wavelength should not exceed 0.033, and the absorbance difference between 420nm and 720nm wavelength should not exceed 0. 067.
chloride
take 0 .4 0g of this product, check according to law (General rule 0801), and compare with the control solution made of 5. 0ml of standard sodium chloride solution, not more concentrated (0.0125%).
sulfate
take this product l.O g, check according to law (General rule 0802), compared with the standard potassium sulfate solution 2. 0M l made of the control solution, not more concentrated (0.020%).
soluble starch
take l .O g of this product, add 10ml of water to dissolve, add 1 drop of Iodine test solution, and do not appear blue.
Related substances
take an appropriate amount of this product, add water to dissolve and dilute to make a solution containing about lOm g per LML, as a test solution; Take lm l with precision and put it in a 100ml measuring flask, water was added to dilute to the scale, shake, as a control solution. According to the chromatographic conditions under the content determination item, take the control solution 10M1, inject the human liquid chromatograph, adjust the detection sensitivity, so that the peak height of the main component chromatographic peak is about 20% of the full scale, the sample solution and the control solution are respectively injected into the liquid chromatograph to record the chromatogram. In the chromatogram of the test solution, except for the solvent peak, the sum of the impurity peak areas before and after the main peak of the test solution shall not be greater than 0 of the main peak area of the control solution. 5 times (0. 5%).
moisture
take this product, according to the determination method of moisture (General 0832), the moisture content should be 9.0% ~ 1.0%; If it is anhydrous, the moisture content should not exceed.
ignition residue
not over 0841 (general rule).
Heavy metals
take 4.0g of this product, add 23ml of water to dissolve, add 2ml of acetate buffer (ph3.5), and check according to law (General rule 0821, first law>, containing no more than 5 parts per million of heavy metals.
sterile (for non-sterile preparation without seedling removal process)
take this product, according to the law inspection (General 1101), should comply with the provisions.
microbial limit
This product shall be taken and inspected according to law (General Principles 1105 and 1106). The total number of aerobic bacteria per l g of test product shall not exceed lOOcfu, and the total number of molds and yeasts shall not exceed lOOcfu, escherichia coli shall not be detected; Salmonella shall not be detected in every I0 g of the test product.
bacterial endotoxin (for injection)
take this product, check according to the law (General rule 1 1 4 3 ) , the amount of endotoxin per lm g trehalose should be less than 0.05EU.
Last Update：2022-01-01 11:25:04
D-Trehalose anhydrous - Content determination
Authoritative Data Verified Data
measured by high performance liquid chromatography (General 0512).
- chromatographic conditions and system suitability test a strong cationic sodium (or hydrogen) chromatographic column with sulfonated crosslinked styrene-divinylbenzene copolymer as filler; Water as mobile phase; Flow rate 0. l/m in 4 m; Column temperature is 80 degrees C; Differential refractive index detector. Take an appropriate amount of maltotriose, glucose and trehalose control, add water to dissolve and dilute to make 2. 5mg, 2. 5mg, 10 mg solution, draw 20M1, injected into the liquid chromatograph, repeated injection of 3 times, record the chromatogram, the relative standard deviation of the main peak area is not more than 2 .0%, the separation degree of each chromatographic peak should comply with the regulations.
- The determination method is to take an appropriate amount of this product, accurately weigh it, add water to dissolve and quantitatively dilute it to make a solution containing about 10 mg of trehalose per lm l. The precise amount is 20 ^ 1, and the human liquid chromatograph is injected, record the chromatogram; Take an appropriate amount of trehalose reference substance, determine by the same method, and calculate by peak area according to external standard method.
Last Update：2022-01-01 11:25:04
D-Trehalose anhydrous - Category
Authoritative Data Verified Data
pharmaceutical excipients, flavorings, sweeteners, freeze-drying excipients, diluents, thickeners and moisturizers, etc.
Last Update：2022-01-01 11:25:05
D-Trehalose anhydrous - Storage
Authoritative Data Verified Data
sealed, stored in a cool, dry place.
Last Update：2022-01-01 11:25:05
D-Trehalose anhydrous - Specifications
Authoritative Data Verified Data
This product can be divided into anhydrous trehalose, trehalose dihydrate, anhydrous trehalose (for injection), trehalose dihydrate (for injection).
Last Update：2022-01-01 11:25:06
D-Trehalose anhydrous - Reference Information
| LogP | 0 at 25℃ |
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| Introduction | trehalose, also known as α,α-trehalose, α-D-glucopyranosyl-α-D-glucopyranoside, mycose is a non-reducing disaccharide obtained by dehydrating condensation between the hemiacetal hydroxyl groups on the heteromeric carbon atoms (C1) of two molecules of D-glucopyranose. Mainly divided into α,α-trehalose, α,β-trehalose and β,β-trehalose three. Exist in Mold, algae, dry yeast, ergot, etc., can also be synthesized by artificial. It has the special function of preserving biological vitality, can effectively protect the structure of cell membranes and proteins, so that organisms in abnormal situations, such as high temperature dehydration (dry, high osmotic pressure), keep the cells moist when frozen, preventing the loss of nutrients and cell damage caused by cell water loss. And in vitro trehalose also has the characteristics of stable biofilm and protein structure, the international use of it to protect genetic engineering enzymes, various Virus, vaccines, antibodies, protein factors, nucleic acids, at the same time, as the stabilizer and protective agent of bioactive substances, it has a broad application prospect in the fields of food, health care products, cosmetics, medicine, molecular biology and agriculture. |
| classification and properties | trehalose has three different Anomers, namely α, Α-trehalose (also known as mushroom sugar, Mycose),α,β-trehalose (netrehalose) and β,β-trehalose (Isotrehalose). Trehalose can exist in several solid forms, the most common being the dihydrate compound. The stability of trehalose is better than that of sucrose, and the Maillard reaction will not occur when mixed with amino acids, proteins and the like under heating. Its solubility is about 2/3 of sucrose, the osmotic pressure is the same as sucrose, maltose and Other disaccharides, the sweetness is only about 45% of sucrose, and the taste in the mouth is more refreshing. Trehalose containing two water of crystallization shows no hygroscopicity, whereas anhydrous trehalose crystals have very strong hygroscopicity, the latter being useful as a desiccant. Trehalose does not reduce Fehling's reagent, nor is it hydrolysed by α-glycosidase, but it can be hydrolyzed to two glucose molecules under strong acid conditions. Table 1 basic properties of trehalose |
| preparation method | 1. The microbial extraction method is based on lactic acid bacteria, yeast, mold and other bacteria containing trehalose as the extraction source, firstly by drying, changing the osmotic pressure, to accumulate more trehalose in the body, and then after ethanol and other organic solvent extraction, refined, so as to obtain higher purity of trehalose crystals. This is a traditional trehalose production method, because of the high content of trehalose in yeast, up to 20% of the dry weight of cells, usually with yeast extraction. 2. Fermentation Method fermentation method is to culture microorganisms on a certain substrate, produce trehalose by microbial fermentation, and then extract and refine it from the fermentation broth, the microorganisms capable of producing trehalose by fermentation using the substrate include Arthrobacter, Corynebacterium, Brevibacterium, Nocardia, Rhizoctonia, Micrococcus, and the like. Generally, the strain with high trehalose production is selected by mutagenesis, cell fusion or gene recombination, and then high-concentration culture medium and hypertonic fermentation are used, and the cell/starvation is carried out for 02~3H before the fermentation is finished, thus, a higher trehalose-containing culture was obtained. The disadvantage of this method is that the conversion rate is low, the composition of the fermentation broth is complex, and the extraction and purification of trehalose is difficult. Therefore, the research and application of advanced biochemical separation technology can improve the conversion rate and purity, and the production cost is low, it is very important to promote the popularization and application. 3. Enzymatic conversion method The enzymatic conversion method uses glucose, maltose, starch, or the like as a substrate and converts into trehalose by the action of an enzyme involved in trehalose synthesis. According to its substrate, mainly divided into glucose, maltose, starch as substrate three production methods. (1) using glucose as substrate when studying the biosynthesis pathway of trehalose in bacteria, fungi and plants, one of the most widespread trehalose synthesis pathways in organisms is the use of trehalose-6-phosphate synthase (EC21411115) and trehalose-6-phosphate phosphatase (EC31113112) to catalyze the production of trehalose from glucose, The reaction formula is: FIG. 1 is the reaction formula for the synthesis of trehalose using glucose as substrate 2. There are two main methods of Enzymatic transformation using maltose as substrate (1) the pathway of trehalose biosynthesis from Maltose: FIG. 2 is the reaction formula of trehalose synthesis using maltose as substrate This method has the characteristics of high specificity, fast and mild, but the reaction needs high energy substance UDP or high concentration of phosphate, and the phosphorylase is very unstable, the conversion rate is only 60%, it is difficult to achieve large-scale industrial production; (2) in some very common bacteria, for example, trehalosynthase is found in Bacillus stearothermophilus and some thermotolerant bacteria, which can reconstitute A,A-1, 4-maltose in the molecule A,A-1, 1-trehalose. The enzyme has a more strict substrate specificity, only for the production of trehalose and trehalose from trehalose, the reaction of the former is significantly better than the latter. 3. There are also two ways to produce trehalose with starch as substrate: The first way is to use glycosyltransferase (GTase) and amylase (amylase) conversion of starch into trehalose, the conversion rate of up to 8115%, this kind of enzyme is widely present in the sulfide leaf family, the first enzyme is the intramolecular sugar transfer enzyme, transfer the glucosyl group produced by hydrolysis of maltooligosaccharide to the C1-OH position of the terminal glucosyl group of maltooligosaccharide reduction to produce A, A- 1, 1-glucosyl trehalose; amylase hydrolyzes glucosyl trehalose to produce trehalose and maltooligosaccharide. The enzyme only cleaves A, A- 1, 4-glycosidic bonds adjacent to trehalose in various glucosyl trehalose, is A new type of A- amylase. These two enzymes have good thermal stability, and starch is cheap, It is expected to be a new way for industrial production of trehalose. The second pathway is through the presence of Arthrobacter sp. maltooligosyl trehalose synthase (maltooligosyl trehalose hydrolase, MTSase) and oligosaccharide-based trehalose hydrolase (maltooligosyl-trehalose) in Q36 and Brevibacterium Brevibacterium Volum the synergistic effect of a certain chain length of amylose into trehalose. Maltooligosaccharide trehalose synthase is an intramolecular transglycosylation enzyme that catalyzes the glucose group at the reducing end of maltooligosaccharide (Starch Liquefying liquid) and the adjacent interglucose groups A, A- 1, the 4-glucoside bond was converted into A, A- 1, 1-glucoside bond to generate maltooligosaccharide trehalose; maltooligosaccharide-based trehalase specifically hydrolyzes maltooligosaccharide groups of maltooligosaccharide-based trehalose and the, A- 1, 4-glycosidic bonds between the trehalose groups, and the above two enzymes act in combination, trehalose and two less glucose units of maltooligosaccharide are generated from maltooligosaccharides at a time. 4. Gene recombination method gene recombination method includes two aspects: one is to improve trehalose production by using engineering microorganism and enzyme engineering, increase yield and reduce cost; the second is to construct a transgenic plant with stress resistance by using genes related to the synthesis of trehalose. Kim et al. cloned the genes of maltooligosaccharide-based trehalose synthase (BvMTS) and maltooligosaccharide-based trehalase (BvMTH) in non-pathogenic bacteria Brevibacterium helvolum, and recombined them into a new gene BvMTSH, the recombinant protein expressed in E. Coli can efficiently convert soluble starch into trehalose. 5. Chemical synthesis The chemical synthesis of trehalose is mainly based on 2,3,4, 6-tetraethyl-d-glucose and 3,4, an ethylene oxide addition reaction was generated between 6-triacetyl -1.2-dehydration-D-glucose. Trehalose is also produced during the concentration of the latter compound. However, the chemical synthesis of trehalose has many shortcomings, one of which is the low yield and the difficulty of separation. So far, it is still in the research stage. |
| pharmacological action | 1. Trehalose has a special protective effect on biomolecules. It enables many organisms to maintain their original activity under abnormal conditions, such as high temperature, dehydration and freezing. The existence of bound water on the surface of biofilm plays an important role in the stability and integrity of the membrane. Under normal circumstances, there is a large amount of bound water on the surface of the membrane, such as PC liposomes, and usually 10 to 15 water molecules are bound to each phospholipid head. The presence of bound water reduces the membrane surface energy such that close contact between the membrane and the membrane, I .e., the first step of membrane fusion, cannot be achieved. However, once the bound water is lost, the membrane structure will undergo a series of changes, such as the increase of the phospholipid phase transition temperature, the lateral phase separation of phospholipids, the defects of membrane lipids and the formation of non-bilayer, so that the membrane permeability increased and even produce membrane fusion. Since trehalose has many hydroxyl groups, it can replace the water to hydrogen bond with the phospholipid head, thus replacing the lost bound water and maintaining the "hydration" state of the biofilm surface. Human skin cells are also typical biofilms. Trehalose protects the skin by reducing the phase transition temperature so that the membrane lipid is still in the liquid crystal state under dehydration conditions. The experimental results show that the protection of trehalose on biofilm is achieved through anti fusion, leakage and other ways. proteins, especially enzymes, are easily inactivated during the drying process. For example, phosphofructokinase (PFK) is a tetramer and can dissociate into inactive dimers during the drying process. If a certain amount of trehalose is added before drying, the PFK is completely stable and still retains the original activity even at extreme drying. Camilo et al. put ecorⅰ, Bg Ⅲ, Pst Ⅰ, Hind Ⅲ, T4 DNA ligase, etc. in a buffer solution containing trehalose for a certain period of time, and then dried at 37 ℃, the dried enzyme was still able to precisely Cleave and ligate DNA after 35 days at 70 °c, whereas the enzyme without the addition of trehalose lost its activity completely. trehalose is a specific protective agent for biological molecules, it will be medical biological products, such as blood products (plasma, blood globulin, transfer factor, etc.), vaccines, vaccines, antibodies, dry preservation, transport and use of drug-loaded liposomes, antisera, skin, organs and the like required for surgical operations are extremely convenient. 2. Trehalose has anti-drying effect, and has good processing characteristics, chemical stability, not only does not occur Maillard reaction, but also can prevent reducing sugar and protein free amino reaction, inhibit the occurrence of Maillard reaction, and because of the low sweetness, the impact on the flavor of food is very little, the application potential in food processing is mainly to improve the food drying process and process better food. In addition, the rehydration rate of the trehalose-containing food is also greatly accelerated. 3. The principle of trehalose for long-term preservation of food is that it can form a special film at room temperature to seal the food, and at the same time, it will precipitate mucus to bond and moisten it, and the original bacteria and the subsequent contamination of bacteria to kill. Such a protective film is very stable under normal humidity, and is also capable of radiating out extraneous heat. Therefore, the use of trehalose to preserve food is not only ideal, simple operation, and extend the shelf life of food on the shelf. Because trehalose has less effect on the flavor of the product. Therefore, it can be used for preservation of many foods. It has been successfully used for preservation of milk, eggs, tomato sauce and meat products. High energy dry food can also use trehalose to maintain its stability while increasing its thermal energy value. 4. Trehalose has a certain inhibitory effect on the surface bacteria of venison. With the increase of the concentration of trehalose solution, the antibacterial effect is enhanced, the best inhibitory concentration is 5.5%, and the antibacterial effect is decreased when the concentration exceeds this concentration. At the same time, it was found that the shelf life of fresh venison could be greatly improved by the use of different preservatives such as trehalose, konjac glucomannan, lysozyme, sodium lactate, nisin and so on. |
| Application | 1. Application in food industry a. Prevent starch aging The use of starch food, put at room temperature or low temperature, will be due to the aging of starch and hardening, loose, white turbidity and other phenomena, resulting in a decline in quality, especially in frozen food, the aging phenomenon of starch is more significant. In the past, methods such as adding sugars, enzyme preparations, emulsifiers and the like were used to inhibit the aging of starch, but these methods were not perfect. In general, adding sugars is more effective. The 12% starch solution was mixed with 2% of sugar in the same amount, and the paste was stored at 4, and the ratio of turbidity before and after 12H was the aging rate of starch. The comparison of sucrose, maltose, the effect of trehalose to prevent starch aging, it will be found that the effect of adding trehalose far exceeds that of other sugars. Therefore, the use of trehalose can inhibit the aging of starch and improve the quality, and the use of trehalose can be widely used in the future for foods that are circulated by freezing. B. Prevent protein denaturation The protein in the egg is taken as protein, and 5% sugar is added in it to freeze for 5 days at -20, and the turbidity ratio before freezing and after thawing is taken as the denaturation rate of protein, comparing the effects of sucrose, maltose and trehalose on preventing protein denaturation, it was also found that trehalose had the best effect on preventing protein denaturation. In addition, after the milk casein is heated for a long period of time, coagulation and precipitation occur with the denaturation of the protein. For example, Adjust the milk coffee to keep it at 55 for 4 weeks. In the milk coffee using refined fine granulated sugar, the coagulation of milk casein is clearly seen, but if 1/4 of the refined fine granulated sugar is replaced by trehalose, milk casein is very stable, almost no protein aggregation. As can be seen from the above, trehalose has an effect of preventing protein denaturation or stabilizing it, and can be used sufficiently in the fields of protein-containing foods, various enzyme preparations, pharmaceuticals and the like in the future. c. Effect of taste and odor correction The third function of trehalose is the unique effect of taste and odor correction. Add about 2% trehalose in low salt soy sauce, taste immediately increased, and become the flavor of soy sauce can be matched. However, as a function of trehalose in this respect, most still mask some unpleasant smell and taste or move in a decreasing direction. For example, the bitter taste of grapefruit and aloe, the raw smell of soy milk and eggs, the smell of heat, the smell of old rice, and so on. In these foods, as long as the addition of a small amount of trehalose, the bitter taste or different odor can be greatly improved. There are many foods like this that affect their quality due to their subtle taste or smell. Therefore, trehalose will have great value in this aspect in the future. d. Maintain freshness of food tissue During storage of vegetables, fruits, and cereals, Browning and softening may be caused due to enzymatic or non-enzymatic factors, thereby reducing freshness. For this reason, some countermeasures such as pre-heat treatment or chemical agents are often used. For example, in order to prevent browning of apples, it is often treated by soaking in salt water, but sometimes it is difficult to achieve satisfactory results by feeling salty or softening the tissue and affecting the taste. In this case, if the apple is soaked with 5% trehalose solution, it can not only prevent browning, but also feel good. Trehalose not only on apples, cucumbers, radish and other fresh fruits and vegetables, the cabbage, cucumber Salt and other products also play a role in preservation. In addition, it also has the function of keeping fresh and prolonging the life of the picked rose. e. Non-caries experiments have shown that, Trehalose is also not utilized by dental caries bacteria. Within 30 minutes after the ingestion of the chocolate using trehalose, the pH of the Tartar was observed, and it was found that the pH value did not drop below 5.7. Although trehalose is not a sugar alcohol but a sugar and cannot be used as a material for sugar-free foods, the above-mentioned non-caries has the same meaning as sugar alcohol. In the future, it can be used as a non-caries sugar sweetener for food and beverage. 2. Application in molecular biology The protective effect of trehalose on biological dry products makes it promising in the field of biochemical products. If more products can be developed for preservation and use at room temperature, the cost of biochemical products can be greatly reduced. At present, trehalose technology has been applied to the most unstable restriction enzymes, which can be stored at room temperature for a long time without inactivation, this technology may also lead to the introduction of new biochemical tools such as automated dry cell or dry PRC reaction kits. 3. Application prospects in agriculture with the deepening of research, the development of genetic engineering technology, the construction of transgenic plants containing trehalose, not only to improve the drought resistance of crops, but also can make the crop after the harvest processing appears fresh, more has a strong flavor such as sweet fruit, vegetables and other products. In addition, there is a close relationship between the high content of trehalose and the good resistance to freezing. From this point of view, the completion and development of drought-resistant plants will be likely to make an important contribution to the resistance to drought, freezing disaster and the transformation of desert and greening of arid land. 4. Application in the pharmaceutical industry It is mainly used as a stabilizer of diagnostic agents. For example, it is applied to the storage of transplanted viscera, the improvement and stabilization of lymphoid hormones, biological agents, antibiotics, vitamins, enzymes and various substances that are easily inactivated. It can also be used as a sweetener, taste improver, quality improver and stabilizer in toothpaste, internal medicine, sugar-coated tablets and the like. At the same time, using trehalose to dry live vaccine, easy to preserve, it is a good medical desiccant, it is very convenient and effective to use after re-obtaining water. In addition, Trehalose is useful not only for vaccine preservation, but also for stabilization of hormones, blood, and components thereof. Its practicality is also important for the preservation of biological high-tech products, such as DNA restriction enzymes used in genetic engineering, which are unstable and easily inactivated under conventional conditions. 5. In cosmetics: at present, derivatives of trehalose are mainly used in cosmetics. Trehalose has been recognized as a new cosmetic raw material by the Ministry of Health in Japan because of its moisturizing properties. For example, it can be used for skin cosmetics such as facial wash, etc., and can be used as a sweetener, a flavor improver, and a quality improver for various compositions such as lipsticks, oral coolants, and oral fragrances. In addition, anhydrous trehalose can be applied to dehydrating agents such as skin creams and the like as phospholipids and enzymes. |
| solubility in water (g/100ml) | grams dissolved per 100ml of water: 68.9g/20 ℃ |
| Main references | [1] Ma Shichang, ed. A Dictionary of chemical substances. Xi'an: Shaanxi Science and Technology Press. 1999. Page 639. [2] Jia sherru, editor-in-chief. Biological preservatives. Beijing: China Light Industry Press. 2009. Pp. 208-209-210. [3] Editor-in-chief of an Jiaju; Bao Wenzao, Wang Boying, Li Shunping co-editor. Practical Dictionary of fine chemicals. Beijing: China Light Industry Press. 2000: pp. 923-924. [4] Zhao Xiaofeng. Functional Properties and Applications of trehalose. Guangzhou Science and Technology of food industry.[J].2004:02:151-155. [5] Hu zonli. Production, preparation and application of trehalose. Chinese Journal of bioengineering. 2004:24(4):44-48. |
| production method | 1. In nature in a free state in mushrooms and other fungi, seaweed, shrimp and baker's yeast, beer yeast. Preparation method: the use of starch as raw material, liquefaction, with heat-resistant alpha-amylase fermentation, saccharification, and then isomerized amylase derived. 2. The fermentation was produced by fermentation, and the purity of the fermentation broth was 98.4% by anion exchange resin (amberlite CG 1201). |
Last Update：2024-04-09 21:21:28
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