Thermodynamic models for water–protein sorption hysteresis

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Abstract
Sorption isotherms of water by proteins show hysteresis that appears to be due to interactions at the molecular level. Four thermodynamically consistent models for this irreversible process are presented. Hysteresis could be the result of slow, incomplete conformational changes occurring upon addition and removal of water. Conformational hysteresis would occur if a number of different conformations, each corresponding to a local free energy minimum, could be present at each pressure of water vapor. Hysteresis might result from an incomplete process of intermolecular phase annealing. Finally, hysteresis might be due to incomplete phase change if two different protein phases are present. Experimental tests for these models are presented. Further study should lead to more insight into the effects of the presence of water on protein conformation and dynamics.