3. Effect of Hydration on Protein Functions and Food Properties(Seminar : Water in the Living Materials and Foods)

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  • MIYAWAKI Osato
    Department of Applied Biological Chemistry, The University of Tokyo

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  • 3. 水和状態とタンパク質機能・食品物性(セミナー : 生物・食品と水)
  • 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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Abstract

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.

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