抄録
First, two representative models to rationalize hydration characteristics of carbohydrates are briefly reviewed. One is a model focusing on the ratio of axial versus equatorial hydroxyl groups. The other is based on the compatibility with water structure depending on the position of the next nearest neighbor hydroxyl groups of a carbohydrate molecule. Next, the hydration property of trehalose is compared with those of maltose and sucrose. Consequently, it is concluded that trehalose is a strong water-structure maker and this property is responsible for its function as a stress protectant of biological materials.
