Some phenomena induced by hydration-Cold denaturation and pressure denaturation of proteins

Abstract

Hydration of a protein molecule significantly influences its thermodynamic stability. Cold denaturation and pressure denaturation are considered to be induced by this effect. These phenomena are closely related to the hydration effect on several thermodynamic functions; enthalpy, entropy, heat capacity, volume and compressibility. The macroscopic and microscopic views of these thermodynamic functions are also discussed.