INTERACTIONS BETWEEN PROTEIN AND SOLUTE MOLECULES IN AQUEOUS-SOLUTIONS BELOW 273K

Although the phenomenon of non-freezing water is well known in food sy stems, the behaviour of solutes in foodstuffs below the freezing point has been the subject of very little investigation, In this paper we r eport on the behaviour of a variety of amino acids, sugars and alcohol s in a model system containing bovine serum albumin using NMR. It is f ound that there is little evidence that sugars and amino acids can dis solve in non-freezing water hut that alcohols affect the phase transit ion temperature of the bulk medium.