Physical Chemistry of Foods

FIGURE7.5 Approximate example of the stability of a fairly small globular protein
as a function of temperature. Change from the native to the unfolded state in
enthalpy (DHin kJ?mol
^1 ), entropy (DSin kJ?mol
^1 ?K
^1 ) and in Gibbs energy
(DGin kJ?mol
^1 ). The broken line (only forDG) applies to a pH farther away from
the isoelectric point. The temperatures at whichDG¼0 are called denaturation
temperatures.