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

Authors

John Specchio, Montclair State UniversityFollow
E. Karmas, Rutgers - The State University of New Jersey, New BrunswickFollow
H. Daun, Rutgers - The State University of New Jersey, New BrunswickFollow
S. Paik, Rutgers - The State University of New Jersey, New BrunswickFollow
S. G. Gilbert, Rutgers - The State University of New Jersey, New BrunswickFollow

Document Type

Article

Publication Date

1-1-1988

Journal / Book Title

Journal of Food Science

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.

DOI

10.1111/j.1365-2621.1988.tb13564.x

MSU Digital Commons Citation

Specchio, John; Karmas, E.; Daun, H.; Paik, S.; and Gilbert, S. G., "Effect of Carbon Dioxide on the Thermodynamic State of Water in Collagen" (1988). Department of Nutrition and Food Studies Scholarship and Creative Works. 42.
https://digitalcommons.montclair.edu/nutr-foodstudies-facpubs/42