Abstract
Abstract Viscometric constants of small carbohydrates are determined and interpreted in terms of specific hydration. Water activity of their saturated solutions is measured. Their effect on water structure is deduced from the deconvolution of the Raman bands in the OH region. The influence of water activity lowering of D-fructose, D-glucose and sucrose on initial lysozyme activity is studied. The effect of these sugars on the preservation of enzyme stability during the time is investigated for yeast alcohol dehydrogenase (YADH). Half-life time of YADH is controlled after the storage of the enzyme in different sugar and polyol solutions. Enzymatic results are in good agreement with the solute-solvent interactions of sugars and polyols in the aqueous medium. The sugar which provokes the most noticeable perturbation of water structure, i.e., D-fructose, causes the denaturation of the enzymes and acts as a destablizer.
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