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The effect 20 w/w % sugar solutions on the liquid crystalline-to-gel phase transition temperature of supported DMPC bilayers.
| Sugar Solution 20 w/w % | TmºC |
|---|---|
| DMPC (Control) | 23.1 ± 0.6 |
| α,α-Trehalose | 15.7 ± 0.6 |
| Maltose | 26.7 ± 0.8 |
| α,β-Trehalose | 25.2 ± 1.0 |
| α,α-Galacto-Trehalose | 20.9 ± 0.8 |
| Sucrose | 23.3 ± 0.5 |
| Lactose | 27.9 ± 0.7 |
| Glucose | 25.7 ± 0.7 |
