Analysis of Water Sorption Behavior of Native and Denatured Proteins by Solution Thermodynamics
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概要
- 論文の詳細を見る
Water sorption isotherms of native and denatured ovalbumin samples were measured, and their affinity for water was quantitatively analyzed by solution thermodynamics. The structural change of the proteins was evaluated by several methods. Water activity above 0.9 was measured by adding a specific amount of water to a sample, while that below 0.9 was measured with apparatus for water sorption isotherms. Thus, water sorption isotherms for native and denatured ovalbumin samples were obtained up to a water activity of 0.99. The water sorption behavior of ovalbumin was affected not by its hydrophobicity but by its prominent conformational change. It was confirmed that parameter ΔG^s calculated by solution thermodynamics was more suitable for evaluating the amnity for water from water sorption isotherms than ΔG^s_w calculated by conventional adsorption thermodynamics.
- 社団法人日本農芸化学会の論文
- 1997-08-23
著者
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Sakurai Hiroaki
Research Center, Nippon Beet Sugar Mfg. Co., Ltd.
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KUMAGAI Hitomi
Department of Chemistry and Life Science, Nihon University
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KUMAGAI Hitoshi
Department of Food Science and Nutrition, Kyoritsu Women’s University
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SAKURAI Hidetoshi
Department of Agricultural and Biological Chemistry, Nihon University
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Kumagai Hitomi
Department Of Chemistry And Life Science Nihon University
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Sakurai Hidetoshi
Department Of Chemistry And Life Science Nihon University
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ISHII Kenji
Department of Obstetrics and Gynecology, Natinal Dfense Medical College
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SETO Hideharu
The Institute of Physical and Chemical Research (RIKEN)
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Shibaoka H
Osaka Univ. Toyonaka Jpn
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Sakurai Hidetoshi
Nihon University
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Sakurai Hidetoshi
Department Of Agricultural And Biological Chemistry College Of Bioresource Sciences Nihon University
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Kumagai Hitomi
Kyoritsu Women's Univ. Tokyo Jpn
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Kumagai Hitom
Nihon Univ. Tokyo Jpn
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Kumagai Hitomi
Nihon University
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Kumagai Hitomi
Department Of Agricultural And Biological Chemistry College Of Bioresource Sciences Nihon University
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SETO Hirotaka
Department of Agricultural and Biological Chemistry, College of Bioresource Sciences, Nihon Universi
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Sakurai H
Nihon Univ. Fujisawa‐shi Jpn
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Sakurai Hiroaki
Research Center Nippon Beet Sugar Mfg. Co. Ltd.
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Ishii Kenji
Department Of Agricultural And Biological Chemistry Nihon University
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Kumagai Hitoshi
Department Of Agricultural And Biological Chemistry Nihon University
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Seto H
Riken (the Institute Of Physical And Chemical Research)
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