An infrared spectroscopic study of the interactions of carbohydrates with dried proteins.

@article{Carpenter1989AnIS,
  title={An infrared spectroscopic study of the interactions of carbohydrates with dried proteins.},
  author={John F. Carpenter and John H. Crowe},
  journal={Biochemistry},
  year={1989},
  volume={28 9},
  pages={
          3916-22
        }
}
Fourier-transform infrared spectroscopy was used to characterize the interaction of stabilizing carbohydrates with dried proteins. Freeze-drying of trehalose, lactose, and myo-inositol with lysozyme resulted in substantial alterations of the infrared spectra of the dried carbohydrates. In the fingerprint region (900-1500 cm-1), there were large shifts in the frequencies of bands, a decrease in absorbance, and a loss of band splitting. These effects mimic those of water on hydrated trehalose… CONTINUE READING
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