Hypothetical scanning Monte Carlo (HSMC) is a method for calculating the absolute entropy S and free energy F from a given MC trajectory developed recently and applied to liquid argon, TIP3P water, and peptides. In this paper HSMC is extended to random coil polymers by applying it to self-avoiding walks on a square lattice--a simple but difficult model due to strong excluded volume interactions. With HSMC the probability of a given chain is obtained as a product of transition probabilities calculated for each bond by MC simulations and a counting formula. This probability is exact in the sense that it is based on all the interactions of the system and the only approximation is due to finite sampling. The method provides rigorous upper and lower bounds for F, which can be obtained from a very small sample and even from a single chain conformation. HSMC is independent of existing techniques and thus constitutes an independent research tool. The HSMC results are compared to those obtained by other methods, and its application to complex lattice chain models is discussed; we emphasize its ability to treat any type of boundary conditions for which a reference state (with known free energy) might be difficult to define for a thermodynamic integration process. Finally, we stress that the capability of HSMC to extract the absolute entropy from a given sample is important for studying relaxation processes, such as protein folding.
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http://dx.doi.org/10.1063/1.2132285 | DOI Listing |
Food Chem X
January 2025
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
This study focused on the effect of ultrasound-assisted immersion freezing (UIF) with different ultrasound power (200, 400, 600 W) on the physicochemical and digestive properties of beef myofibrillar proteins (BMP). The results showed that the solubility and thermal stability of BMP were significantly increased, when treated with 400 W ultrasound, and the α-helix, β-sheets, β-turns, and random-coil fractions structures content were higher and the fluorescence intensity was closest to that of the control group, demonstrating enhanced structural stability of BMP. The protein digestibility of the UIF-400 W group was significantly enhanced while the particle size of the digested product was reduced, which proved its enhanced digestion characteristics.
View Article and Find Full Text PDFFood Res Int
February 2025
College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China. Electronic address:
Effects of enzymolysis by seven proteases (Alcalase, Bromelain, Flavourzyme, Papain, Pepsin, Protamex, and Trypsin) with distinct cleavage specificities on the emulsification performance of hempseed protein (HPI) and its correlation with the structural and interfacial characteristics were explored in this study. Upon enzymolysis, a remarkable decrease in α-helix and β-turn was observed in resultant hydrolysates (HPH), accompanied by a rise in β-sheet and random coil, notably by Alcalase, Bromelain, Papain, and Trypsin. Overall, proteolysis led to noticeable reductions in surface hydrophobicity and total sulfhydryls as well as a redshift in intrinsic fluorescence, with Papain showing the most pronounced effects, possibly due to its higher hydrolysis degree (4.
View Article and Find Full Text PDFFood Chem
January 2025
Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai-400 019, India. Electronic address:
L-Asparaginase CLEAs were prepared utilizing sodium tripolyphosphate (TPP) as a crosslinker (TA-CLEA). Under optimized conditions (pH 3, 0.3% TPP concentration, and a crosslinking time of 1 h), an 85% activity recovery was achieved.
View Article and Find Full Text PDFFront Nutr
January 2025
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.
Introduction: Frozen pork can reduce the quality of the meat and alter the digestibility and bioavailability of meat proteins in the human body. In this study, we investigated the changes in the basic composition during frozen storage and their effects on the structural properties of digestion products after protein digestion.
Methods: The impacts of frozen storage at different temperatures (-8, -18, -25, and -40°C) and for different times (1, 3, 6, 9, and 12 months) on the basic components and digestive characteristics of pork were evaluated.
Carbohydr Polym
March 2025
School of Public Health, Ningxia Medical University, Yinchuan 750004, Ningxia, China. Electronic address:
Intestinal injury and microbiota disorder take part in the development of UC. In this research, we obtained an arabinogalactan (LBP-m) from Lycium barbarum and firstly characterized its physicochemical properties. LBP-m was a homogeneous polysaccharide (172 kDa) consisted of Ara, Gal, Glc, GalA, and GlcA with a mole ratio of 1.
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