Hydration—structure—function relationships of polysaccharides and proteins

Abstract

Thermodynamic studies on the hydration of polysaccharides and proteins are reviewed in relation to its role in the structural stability and function of these biopolymers. The following four topics are described: (i) solution properties of dextran and its ionic derivatives; (ii) hydration effects on sol—gel transition of carrageenans; (iii) compressibility—structure relationship of globular proteins; and (iv) mechanism of protein stabilization by polyols and sugars.