Effect of Carbon Dioxide on the Thermodynamic State of Water in Collagen

John Specchio, E. KARMAS, H. DAUN, S. PAIK, S. G. GILBERT

Research output: Contribution to journalArticle

Abstract

Thermodynamic activities of polar sites of collagen in the presence of CO2 were observed by inverse gas chromatographic techniques using water as a probe. The interactions between collagen and the water probe were evaluated by determining the specific retention volume (Vg°) and partition coefficient (Kp) at 25°C, 3°C, and 35°C. Thermodynamic parameters were determined from these data. CO2 exhibited a significant effect on the water binding of collagen as shown by increased Vg° and Kp values as compared to N2‐ and He‐treated collagen. The thermodynamic parameters of partial molar Gibb's free energy (ΔT°), partial molar enthalpy (ΔT°) and partial molar entropy (ΔT°) indicated CO2 significantly increased the average energy of water binding by collagen.

Original languageEnglish
Pages (from-to)1212-1215
Number of pages4
JournalJournal of Food Science
Volume53
Issue number4
DOIs
StatePublished - Jul 1988

    Fingerprint

Cite this