[Effect of sugars on the hydration of serum albumin at low temperatures].

The influence of sugars (glucose, fructose, and sucrose) on the hydration characteristics of serum albumin was studied using 1H NMR spectroscopy in combination with layer-by-layer freezing-out of bulk and interfacial water. It was found that the presence of sugars in protein solution leads to a considerable decrease in the concentration of bound water at T < 273 K; i. e.