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Protein hydration and glass transitions

  • Chapter
The Properties of Water in Foods ISOPOW 6

Abstract

Since the early 1980s considerable progress has been made in understanding the dynamic behavior of proteins. The realization that proteins undergo a glass-like dynamical transition and display-a number of other properties typical of glass-forming systems provides a framework for a more general description of their dynamic behavior (Green, Fan and Angell, 1994; Angell, 1995; Gregory, 1995). One important feature to emerge is the role of water as a plasticizer of proteins. Quite apart from its fundamental interest, the influence of hydration on the dynamic properties of proteins is also of considerable importance in the development of biotechnologies and industrial processes that make use of proteins and, in particular, in food processing and preservation. The impact of this new understanding of proteins as plasticized polymers in the food sciences has been little short of revolutionary and has been described in a number of excellent reviews (Slade, Levine and Finley, 1989; Slade and Levine, 1991, 1995).

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  1. Roger B. Gregory
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  1. Department of Food Science and Technology, University of California, Davis, USA

    David S. Reid

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Gregory, R.B. (1998). Protein hydration and glass transitions. In: Reid, D.S. (eds) The Properties of Water in Foods ISOPOW 6. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0311-4_4

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  • DOI: https://doi.org/10.1007/978-1-4613-0311-4_4

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-7991-1

  • Online ISBN: 978-1-4613-0311-4

  • eBook Packages: Springer Book Archive

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