The understanding of the basic physicochemical properties of trehalose lipid is indispensable to extending their availability. In this study, the hydrate crystal (Cr), the liquid crystalline (LC) phase and the glassy state formations of 6-O-acyl trehalose fatty acid monoester (TREn) were examined under in a desiccated system. TREn (n = 10, 12, 14, 16) formed monohydrate Cr and showed the hydrate Cr-glassy fluid lamellar LC (Lα) phase transition via dehydration in the heating process. Here, Lα phase for TRE10 and TRE12 was kinetically formed by the dehydration below the glass transition temperature (T_g). On the dehydration temperature (T_deh), T_gs, and heat capacity changes (ΔC_ps) at these T_gs, no distinct effects by the difference of the acyl chain length were recognized, possibly because the core structure of containing sugar hydrate Cr or sugar moieties should be similar regardless of the acyl chain length. Besides, TRE10 having a relatively high hydrophilic/hydrophobic balance (HLB) afforded to form the cubic LC (Q) phase and the corresponding glassy phase, while TRE14 and TRE16 having low HLB afforded the Lα phase as well as the corresponding glassy phases above T_g. TRE12 having middle HLB afforded both LCs and the corresponding glassy phase by controlling the kinetics of LC-LC phase transition between Lα and Q phases. Furthermore, the anomalous reversible phase transition during both the heating and cooling processes was also ascertained in the glassy phase for TRE16, which was considered the phase transition between glassy Lα and glassy lamellar gel (Lβ) phase. It greatly empathizes the two-dimensional trehalose glass layer and fluid hydrocarbon chains in the TREn glassy phase. Thus, in this study, it was demonstrated that TREn as the simplest trehalose lipid exhibited the glassy formation performance as well as the hydrate Cr formation, which showed less chain length dependence, together with the LC formation and the phase transition between glassy Lα and glassy Lβ phase, which depended on chain length greatly.

对海藻糖脂质的基本理化性质的理解对于扩展其可用性是必不可少的。在这项研究中，在干燥系统中检查了水合晶体（Cr），液晶（LC）相和6- O-酰基海藻糖脂肪酸单酯（TREn）的玻璃态形成。TREn（n = 10、12、14、16）形成一水合Cr，并在加热过程中通过脱水显示出水合Cr玻璃态流体层状LC（Lα）相变。在此，TRE10和TRE12的Lα相是通过在玻璃化转变温度（T _g）以下的脱水而动力学形成的。对脱水温度（Ť _DEH），Ť_克S，和热容量的变化（Δ Ç_p s）在这些T _g s上，没有发现由于酰基链长度的不同而产生的明显影响，这可能是因为含糖水合物Cr或糖基的核心结构应该相似，而与酰基链长度无关。另外，具有相对较高的亲水/疏水平衡（HLB）的TRE10提供形成立方LC（Q）相和相应的玻璃相，而具有低HLB的TRE14和TRE16提供Lα相以及高于T的相应玻璃相。_G。通过控制Lα和Q相之间LC-LC相变的动力学，具有中间HLB的TRE12提供了LC和相应的玻璃相。此外，在TRE16的玻璃态中也确定了加热和冷却过程中的异常可逆相变，这被认为是玻璃态Lα和玻璃状层状凝胶（Lβ）相之间的相变。它极大地影响了TREn玻璃相中的二维海藻糖玻璃层和流体烃链。因此，在这项研究中，证明TREn作为最简单的海藻糖脂质表现出玻璃态形成性能以及水合物Cr形成，表现出较小的链长依赖性，以及LC形成以及玻璃态Lα和玻璃态之间的相变。 Lβ相