文章基本信息

标题：Protein-Water Interactions
本地全文：下载
作者：Asuman Gürsel ; Ayşe Gür
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1991
卷号：16
期号：3
出版社：Association of Food Technology, Turkey
摘要：Protein-water interaction is an important phenomenon from the point of view of some properties of food systems such as dehydration, rehydration, solubility. Viscosity, gelatinization and heat stability. Protein-water interactions occurs mainly at polar amino acid sites on the protein molecule. Terms of structural, monolayer, unfreezeable, hydrophobic hydration, multilayer, imbition or capillary and hydrodynamic hydration water are used to describe the types of water in protein-food systems. Factors which affect the protein-water interactions include the number and the nature of water binding sites on the protein molecule, protein conformation, pH, temperature, ions and others. Milk protein-water interactions affect the physical, chemical and functional characteristics of various milk products obtained by the processing treatments including heating, acid or enzymatic coagulation, concentration, drying and freezing.