Shimizu, Seishi orcid.org/0000-0002-7853-1683, Stenner, Richard and Matubayasi, Nobuyuki (2017) Gastrophysics:Statistical thermodynamics of biomolecular denaturation and gelation from the Kirkwood-Buff theory towards the understanding of tofu. Food Hydrocolloids. pp. 128-139. ISSN 0268-005X
Abstract
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.
Metadata
Item Type: | Article |
---|---|
Authors/Creators: |
|
Copyright, Publisher and Additional Information: | © 2016 Elsevier Ltd. This is an author-produced version of the published paper. Uploaded in accordance with the publisher’s self-archiving policy. |
Dates: |
|
Institution: | The University of York |
Academic Units: | The University of York > Faculty of Sciences (York) > Chemistry (York) |
Depositing User: | Pure (York) |
Date Deposited: | 05 Aug 2016 09:52 |
Last Modified: | 12 Nov 2024 01:12 |
Published Version: | https://doi.org/10.1016/j.foodhyd.2016.07.022 |
Status: | Published |
Refereed: | Yes |
Identification Number: | 10.1016/j.foodhyd.2016.07.022 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:103432 |
Download
Filename: Tofu_FOOD_HYDROCOLLOIDS_second_revision.docx
Description: Tofu FOOD HYDROCOLLOIDS second revision
Licence: CC-BY-NC-ND 2.5