Trehalose: Sources, Chemistry and Applications

$95.00

Elżbieta Łopieńska-Biernat (Editor)
Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Robert Stryiński (Editor)
Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

Series: Biochemistry and Molecular Biology in the Post Genomic Era
BISAC: SCI013040

Trehalose as a natural disaccharide presents in plants, invertebrates, fungi and prokaryotes, but not in mammals. A white, odorless, crystalline powder with a sweet taste, it is best known as a source of energy and protectant to survive harsh environmental conditions in many organisms, but its applications cover a wide array of disciplines. Research engagement is stimulated by interest in biotechnology; the use of trehalose in processes related to industry, agriculture, pharmacy and medicine. Considering both the advantages and disadvantages of this sugar for humans, Trehalose: Sources, Chemistry and Applications emphasizes the importance of trehalose in both basic and applied research and presents an overview of its biological significance. We have collected innovative research on the properties of trehalose and its application in industry or medicine; among others, the impact on the quality of fruit products, higher thermal resistance of wood, as well as innovative pharmaceuticals is also included.
(Imprint: Nova)

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Table of Contents

Table of Contents

Preface

Chapter 1. Trehalose: Metabolism and Role in Stress Response in Various Organisms
(Robert Stryiński and Elżbieta Łopieńska-Biernat, Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury, Olsztyn, Poland)

Chapter 2. Trehalose Based Extremophiles in Harsh Environments
(Franco Colombo, Maria Teresa Caccamo and Salvatore Magazù, Department of Mathematical and Informatics Sciences, Physical Sciences and Earth Sciences, University of Messina, Messina, Italy, and others)

Chapter 3. Study of Trehalose Effects on BSA Solutions
(Salvatore Magazù and Maria Teresa Caccamo, National Research Council (CNR) – Institute for Chemical-Physical Processes, Messina, Italy, and others)

Chapter 4. Surface Tension in Trehalose and Maltose Aqueous Mixtures by Means of Acoustic Levitation
(Antonio Cannuli, Maria Teresa Caccamo and Salvatore Magazù, Department of Mathematical and Informatics Sciences, Physical Sciences and Earth Sciences of Messina University, Messina, Italy)

Chapter 5. X-Ray and IR Spectroscopy Investigations on Trehalose Morphological Modification Effects Induced by Mild Milling Treatments
(Giuseppe Castorina and Maria Teresa Caccamo, Department of Mathematical and Informatics Sciences, Physical Sciences and Earth Sciences, University of Messina, Messina, Italy)

Chapter 6. Trehalose in Biomedicine and Biotechnology
(Robert Stryiński and Elżbieta Łopieńska-Biernat, Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury, Olsztyn, Poland)

Chapter 7. Trehalose Application in Fruit Products
(Mirela Kopjar and Anita Pichler, Faculty of Food Technology, Josip Juraj Strossmayer University, Osijek, Croatia)

Chapter 8. Trehalose Treatment for Wood Preservation
(Maria Teresa Caccamo, Domenico Lombardo, National Research Council (CNR) – Institute for Chemical-Physical Processes, Messina, Italy, and others)

Index

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