Hydration-structure-function relationships of polysaccharides and proteins

被引：6
|
作者：
Gekko, Kunihiko [1 ]
机构：
[1] Nagoya Univ, Fac Agr, Dept Food Sci & Technol, Nagoya, Aichi 464, Japan
来源：
FOOD HYDROCOLLOIDS | 1989年 / 3卷 / 04期
关键词：
D O I：
10.1016/S0268-005X(89)80040-2
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Thermodynamic studies on the hydration of polysaccharides and proteins are reviewed in relation to its role in the structural stability and function of these biopolymers. The following four topics are described: (i) solution properties of dextran and its ionic derivatives; (ii) hydration effects on sol-gel transition of carrageenans; (iii) compressibility-structure relationship of globular proteins; and (iv) mechanism of protein stabilization by polyols and sugars.
引用
收藏
页码：289 / 299
页数：11
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