Advantages of trehalose over sucrose as a lyoprotectant.
|Vulnerable to hydrolysis under acidic conditions||Not prone to hydrolysis under acidic conditions|
|Smaller hydration radius; thus large amount of sucrose is required for lyophilisation||Hydration radius 2.5 times that of sucrose, thus requiring 2.5 times less trehalose for lyophilisation as compared to sucrose|
|Does not protect cells and proteins from oxidative damage||Protects cells and proteins from oxidative damage|
|Less interaction with water and hence does not displace water molecules bound to carbonyls at the phospholipid bilayer of the cell membrane||Interacts more strongly with water and thus able to displace water molecules bound to carbonyls at the phospholipid bilayer of cell membranes|
|Lower transition temperature||High transition temperature|