کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
604007 1454415 2017 12 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Gastrophysics: Statistical thermodynamics of biomolecular denaturation and gelation from the Kirkwood-Buff theory towards the understanding of tofu
ترجمه فارسی عنوان
Gastrophysics: ترمودینامیک آماری دناتوراسیون بیومولکولی و ژل شدن از نظریه کرکوود-چرم گاومیش به سمت درک از توفو
کلمات کلیدی
ترمودینامیک آماری؛ نظریه کرکوود-چرم گاومیش؛ مرطوب کننده و آبرسان؛ حلال؛ ژل؛ TofuKB، کرکوود-چرم گاومیش
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
چکیده انگلیسی


• Statistical thermodynamics is shown to be useful in food science.
• The rigorous Kirkwood-Buff theory is derived from scratch.
• How soy protein denaturation and gelation is affected by cosolvents have been clarified.
• Cosolvent's exclusion from sol and binding to gel both drive gelation.

Sugars, alcohols, or salts, when added to food, affects the heat denaturation of proteins and the sol-gel transition of macromolecules. Such an effect of cosolvents has long been known and exploited; yet understanding how they work at a molecular level has been a matter of scientific debate for decades, because of the lack of a definitive theory which can provide a microscopic explanation. Here we show that a rigorous statistical thermodynamic theory, the Kirkwood-Buff (KB) theory, provides not only a long-awaited microscopic explanation but also a clear guideline on how to analyze experimental data. KB theory synthesizes the classical Wyman-Tanford formula and partial molar volume, and enables the determination of biomolecule-water and biomolecule-cosolvent interactions solely from experimental data. Nothing beyond the materials in introductory physical chemistry or chemical thermodynamics textbooks is necessary to follow the derivations presented in this review.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 62, January 2017, Pages 128–139
نویسندگان
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