[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., sugars cause the dehydration of protein molecules, which may be caused by those alterations in albumin structure that are associated with the formation of more compact globular structures. The most considerable effect was recorded in case of sucrose, which causes a decrease in the dehydration of albumin by at least one order of magnitude. The interfacial energy values for the protein/water system were calculated.