Analysis of hydration of binary protein-water mixtures. methodology

Abstract

© 2014 by Nova Science Publishers, Inc. All rights reserved. This chapter describes the basic principles of a novel methodology to investigate the protein-water interactions. This methodology is based on the analysis of the excess thermodynamic functions (volume V, enthalpy H, entropy S, heat capacity Cp, and Gibbs free energy G) of mixing. The advantages of our methodology are: i) We are able to simultaneously determine the excess partial quantities of water and proteins; ii) These thermodynamic quantities can be determined in the entire range of water content.