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Interactions between protein and solute molecules in aqueous solutions below 273 K.

Author(s) : BELTON P. S., BOETZEL R., BORD E.

Type of article: Article

Summary

Although the phenomenon of non-freezing water is well known in food systems, the behaviour of solutes in foodstuffs below the freezing point has been the subject of very little investigation. The authors report on the behaviour of a variety of amino acids, sugars and alcohols in a model system containing bovine serum albumin using NMR. It is found that there is little evidence that sugars and amino acids can dissolve in non-freezing water but that alcohols affect the phase transition temperature of the bulk medium.

Details

  • Original title: Interactions between protein and solute molecules in aqueous solutions below 273 K.
  • Record ID : 1997-3302
  • Languages: English
  • Source: Sci. Aliments - vol. 17 - n. 2
  • Publication date: 1997
  • Document available for consultation in the library of the IIR headquarters only.

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