Abstract
The heating thermograms of differential scanning calorimetry (DSC) on the binary and three component systems, saccharide/water, dipalmitoylphosphatidylcholine (DPPC)/water and saccharide/DPPC/water, were investigated at various compositions from -120°C to 40°C. Maltose and glucose were used as saccharids. The thermograms of the saccharide/DPPC/water system were very similar to those of the saccharide/water system. The average amount of unfreezable water per molecule in the ternary system was found to be simply an arithmetic average of those of the binary systems. The solid-liquid state diagram of saccharide and water in the DPPC/saccharide/water system was analyzed. Based on these results, no direct interaction between the saccharide molecules and DPPC molecules in the frozen state was concluded. The saccharides were found to raise the gel-liquid-crystalline phase transition temperatures of the hydrated multilamellar of DPPC, and its mechanism was proposed to be a water-mediated interaction.
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