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- 宮脇 長人
- 東京大学大学院農学生命科学研究科
書誌事項
- タイトル別名
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- 3. Effect of Hydration on Protein Functions and Food Properties(Seminar : Water in the Living Materials and Foods)
- 水和状態とタンパク質機能・食品物性
- スイワ ジョウタイ ト タンパクシツ キノウ ショクヒン ブッセイ
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Effect of hydration on various functions of proteins and food properties was analyzed in consideration of water potential (water activity). From the thermodynamic analysis, the stabilizing effects of sugars in the thermal unfolding of lysozyme and α-chymotripsinogen A were explained by the indirect effect of water potential while the destabilizing effects of urea and formamide were explained only by the direct interaction of these solutes to the protein. Similar phenomena were observed in the effects of solutes on protein thermal stability, enzyme-substrate complex formation, and sol-gel transition, suggesting the existence of a common mechanism among these processes through the hydration of proteins.
収録刊行物
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- 低温生物工学会誌
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低温生物工学会誌 48 (1), 15-19, 2002
低温生物工学会
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詳細情報 詳細情報について
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- CRID
- 1390001205087538048
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- NII論文ID
- 110002950818
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- NII書誌ID
- AN10448734
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- ISSN
- 24241555
- 13407902
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- NDL書誌ID
- 6305585
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可