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Updated: Jul 2, 2026

Rapid One-step Enzymatic Synthesis and All-aqueous Purification of Trehalose Analogues

Rapid One-step Enzymatic Synthesis and All-aqueous Purification of Trehalose Analogues

Published on: February 17, 2017

Trehalose amorphization and recrystallization.

Fabiana Sussich¹, Attilio Cesàro

¹University of Trieste, I-34127 Trieste, Italy.

Carbohydrate Research

|September 5, 2008

Summary

Different methods yield two types of amorphous trehalose: one that recrystallizes and one that does not. This difference in stability is linked to molecular mobility and transformation pathways.

Area of Science:

Materials Science
Physical Chemistry
Solid-State Chemistry

Background:

Trehalose is a disaccharide known for its stabilizing properties, particularly in its amorphous form.
Understanding the stability of amorphous trehalose is crucial for its applications in pharmaceuticals and biotechnology.
Various methods exist for preparing amorphous trehalose, but their impact on stability is not fully understood.

Purpose of the Study:

To investigate and compare the stability of amorphous trehalose prepared by different methods.
To classify amorphous trehalose preparations based on their ability to undergo cold crystallization.
To analyze the factors influencing the distinct behaviors of amorphous trehalose phases.

Main Methods:

Amorphization of crystalline trehalose (TRE-beta and TRE-h) via melting, milling, and dehydration (including microwave and supercritical methods).

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Preparation of amorphous trehalose from solutions using freeze-drying, spray-drying, and evaporation.

Differential scanning calorimetry (DSC) to determine glass transition temperature (Tg) and melting points (Tm).

Analysis of cold crystallization behavior upon heating.

Main Results:

Amorphization of crystalline TRE-beta by melting or milling produced a stable amorphous phase.
Fast dehydration of TRE-h yielded an amorphous phase, while other dehydration methods produced mixtures with crystalline TRE-alpha.
Melting of TRE-alpha consistently resulted in a recrystallizable amorphous phase.
Other preparation methods (freeze-drying, spray-drying, evaporation, and some dehydration routes) yielded amorphous phases incapable of crystallization above Tg.
Two distinct categories of amorphous trehalose were identified based on their recrystallization capability.

Conclusions:

The preparation method significantly influences the stability and recrystallization behavior of amorphous trehalose.
Amorphous trehalose can be categorized into two types: recrystallizable and non-recrystallizable, above the glass transition temperature.
Differences in transformation pathways and molecular mobility are hypothesized to explain the observed variations in stability.