Trehalose
Trehalose is a disaccharide sugar that is commonly used as a stabilizing agent in various lab equipment and processes. It is a naturally occurring sugar found in various organisms, including yeast, fungi, and plants. Trehalose is known for its ability to protect proteins, enzymes, and other biomolecules from denaturation and damage during storage, transportation, and processing.
Lab products found in correlation
285 protocols using trehalose
Trehalose Effect on Akt2 Knockout Mice
Ovalbumin Dry Powder Vaccine Preparation
Quantification of Trehalose in Fungal Conidia
Thermal Inactivation of Glucoamylases
The effects of sorbitol and trehalose (Sigma, USA) on glucoamylase were studied by incubating the enzyme solution (basic buffer) in the presence of 1 M sorbitol or 1 M trehalose. As described previously, the thermal inactivation of the samples were determined.
The inactivation rate of the enzyme was calculated by a firstorder expression: ln (residual activity %) = -kt. The k values (inactivation rate constant or first-order rate constant) were calculated from a plot of ln (residual activity %) versus t at a particular temperature. The half-lives (t 1/2 , min) were calculated with the equation t 1/2 =ln2/k [5] . The thermal inactivation energy (∆G) was calculated: ∆G = RTln(k B T/h) -RTlnk [27] . All experiments were conducted in triplicate, and the results are shown as mean values.
Trehalose-Stabilized Lyophilization Protocol
Electron Microscopy Analysis of Extracellular Vesicles
Docetaxel Polymer Conjugate Synthesis
Solubilization and Storage of Pharmacological Agents
Insect Hemolymph Sugar Profiling by RP-HPLC
Yeast-Based Perfluorocarbon Oxygenation Protocol
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