Gastrophysics: Statistical thermodynamics of biomolecular denaturation and gelation from the Kirkwood-Buff theory towards the understanding of tofu
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- 作者：Seishi Shimizua ; seishi.shimizu@york.ac.uk" class="auth_mail" title="E-mail the corresponding author ; Richard Stennera ; 1 ; Nobuyuki Matubayasib ; c
- 关键词：Statistical thermodynamics ; Kirkwood-Buff theory ; Hydration ; Cosolvents ; Gelation ; Tofu
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：62
- 期：Complete
- 页码：128-139
- 全文大小：941 K
文摘
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Statistical thermodynamics is shown to be useful in food science.
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The rigorous Kirkwood-Buff theory is derived from scratch.
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How soy protein denaturation and gelation is affected by cosolvents have been clarified.
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Cosolvent's exclusion from sol and binding to gel both drive gelation.