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Trehalose is a naturally occurred disaccharide and was first discovered in a bacterium grown on rye by Wigglers in 1932. The research followed indicated that trehalose exists widely in natural, mostly in plants and microbes. It is a non-reducing sugar consisting of tow glucose molecules linked by ,|á-1,1-glycosidic bond and is one of the most stable sugar in the world.
During the research of dehydration of plant cells, scientists found that trehalose can effectively prevent cell membrane, protein and other molecules from damage upon drying, and keep the natural biological character after rehydration of the dried plants. Some insects that can keep alive even under the conditions of hyperthermia, deep-coldness, dehydrating, etc, is largely attributed to the existence of trehalose as the main compoments. It has been proved from the abundant experimental results that trehalose can form a special protective layer around the protein and other biomolecules, efficiently protecting biologicals under harsh conditions such as hyperthermia, deep-coldness, hypertonia, dehydrating, and keep intact their biological characteristics.