A non-reducing sugar lacks a free carbonyl group, so it cannot participate in non-enzymatic glycation (Maillard reaction) with amino groups. This stability is crucial in the hemolymph, where high concentrations of trehalose could otherwise react with and damage circulating proteins.
A non-reducing sugar lacks a free carbonyl group, so it cannot participate in non-enzymatic glycation (Maillard reaction) with amino groups. This stability is crucial in the hemolymph, where high concentrations of trehalose could otherwise react with and damage circulating proteins.