The Effects of Pressure on Biopolymers and the Role of Water

Kunihiko Gekko

doi:10.4131/jshpreview.1.204

生体高分子への圧力効果と水の役割

月向邦彦

著者情報

ジャーナルフリー

1992 年 1 巻 3 号 p. 204-210

DOI https://doi.org/10.4131/jshpreview.1.204

詳細

発行日: 1992/08/20 受付日: 1992/07/10 J-STAGE公開日: 2009/08/07 受理日: - 早期公開日: - 改訂日: -
訂正情報
訂正日: 2009/08/07 訂正理由: - 訂正箇所: 引用文献情報訂正内容: 訂正前 : [1] 『高圧科学と加圧食品』, 林力丸編, さんえい出版, 1991年
[2] 鈴木啓三:『水および水溶液』, 共立出版, 1980年
[3] 月向邦彦『加圧食品-研究と開発-』, 林力丸編, さんえい出版, 23-35, 1991年, "生体高分子の水和と圧力効果"
[4] 上平恒, 逢坂昭:『生体系の水』, 講談社, 1989年
[5] 錦戸永宗, 田中満:表面, 17, 215-227 (1979), "界面活性剤水溶液の高圧物性"
[6] 月向邦彦:生物物理, 24, 91-99 (1984), "蛋白質の立体構造と圧縮率"; in Water Relations in Food, ed. by H. Levine and L. Slade, Plenum Press, pp. 753-771 (1991), "Flexibility of globular proteins in water as revealed by compressibility. "
[21] 田村陽次郎, 月向邦彦:日本生物物理学会第29回年会、講演要旨s153, (1991), "蛋白質の熱変性に伴う部分比容・圧縮率の変化"

訂正後 : [1] 『高圧科学と加圧食品』, 林力丸編, さんえい出版, 1991年
[2] 鈴木啓三:『水および水溶液』, 共立出版, 1980年
[3] 月向邦彦『加圧食品-研究と開発-』, 林力丸編, さんえい出版, 23-35, 1991年, “生体高分子の水和と圧力効果”
[4] 上平恒, 逢坂昭:『生体系の水』, 講談社, 1989年
[5] 錦戸永宗, 田中満:表面, 17, 215-227 (1979), “界面活性剤水溶液の高圧物性”
[6] 月向邦彦:生物物理, 24, 91-99 (1984), “蛋白質の立体構造と圧縮率”; in Water Relations in Food, ed. by H. Levine and L. Slade, Plenum Press, pp. 753-771 (1991), “Flexibility of globular proteins in water as revealed by compressibility. ”
[21] 田村陽次郎, 月向邦彦:日本生物物理学会第29回年会、講演要旨s153, (1991), “蛋白質の熱変性に伴う部分比容・圧縮率の変化”

抄録

The application of high pressure technology to food processing and bioscience is a current topic. Water is the main component in such multicomponent systems to control their macroscopic properties and function. Under high pressure, water is not only the medium propagating pressure, but also it affects the stability and function of biopolymers through the modification of hydrogen bonds, hydrophobic and electrostatic interactions. This review is devoted to demonstrate how the biopolymer-water interaction (hydration) is related to the pressure effects on its structural stability, focusing on the compressibility, pressure denaturation, and gelation of proteins.

責任著者(Corresponding author)

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