When a protein is desiccated in the presence of trehalose, water molecules bound to the protein structure by hydrogen bonding evaporate and the sites are then replaced by the sugar to maintain an intact confirmation (42?45).

• 当蛋白在海藻糖存在下干燥，经氢键结合在蛋白结构上的水分子蒸发掉，留下的位点随后被糖替代，确保了结构的完整。