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Statistical Thermodynamic Properties of Linear Protein Solutions
Li-fen Li,Xi-xia Liang*,Qian-zhong Li
Author NameAffiliationE-mail
Li-fen Li Department of Physics, Inner Mongolia University, Hohhot 010021, China  
Xi-xia Liang* Department of Physics, Inner Mongolia University, Hohhot 010021, China xxliang@imu.edu.cn 
Qian-zhong Li Department of Physics, Inner Mongolia University, Hohhot 010021, China  
Abstract:
The thermodynamic properties of linear protein solutions are discussed by a statistical me-chanics theory with a lattice model. The numerical results show that the Gibbs function of the solution decreases, and the protein chemical potential is enhanced with increase of the protein concentration for dilute solutions. The influences of chain length and temperature on the Gibbs function of the solution as well as the protein chemical potential are analyzed.As an application of the theory, the chemical potentials of some mutants of type I antifreeze proteins are computed and discussed.
Key words:  Chemical potential, Linear protein solution, Chain length, Gibbs function
FundProject:
Statistical Thermodynamic Properties of Linear Protein Solutions
栗丽芬,梁希侠*,李前忠
摘要:
利用统计力学理论结合格点模型,讨论了链状蛋白质分子溶液的热力学性质. 结果表明,对于稀溶液来说,溶液的吉布斯函数随蛋白质浓度的增加而降低,蛋白质分子化学势随其浓度增加而升高. 还分析了蛋白质分子链长及温度对溶液吉布斯函数和蛋白质分子化学势的影响. 并且计算讨论了几种第一类抗冻蛋白的化学势.
关键词:  化学势,链状蛋白质溶液,链长,吉布斯函数
DOI:10.1088/1674-0068/23/02/180-184
分类号: