Enthalpy/entropy compensation in food reactions
Theodore P. Labuza · 1980
Chemical reactions occurring in foods obey the laws of thermodynamics. Temperature affects reaction rates according to enthalpy/entropy kinetics. Complex food systems can be made to fit mathematical equations for free energy changes. Three models for describing the relation of temperature to reaction rate include the Arrhenius, collision theory, and activated complex theory models. Some rate processes produce a straight line when enthalpy changes are plotted against entropy changes; the slope of this line is the isokinetic temperature and this relationship is defined as enthalpy/entropy compensation. Enthalpy/entropy compensation is a property of proteins in food reactions and may contribute to the stability of proteins. A statistical method has been developed which tests for true compensation. Enthalpy/entropy compensation analysis can be applied to problems in organic chemistry, protein-enzyme-water reactions, microbial death, and food deterioration