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Protein Hydration in Structure Creation

P.J. Lillford ; Anne-Marie Hermansson (Institutionen för kemi- och bioteknik, Teknisk ytkemi)
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 p. 237-250. (2010)

Food processors have made structures from natural biopolymers for centuries, so why do we still not know the answers to all the problems of structure design, and its creation, in foods? Proteins are heteropolymers of amino acids, not designed for fabrication by processors, but evolved for particular biological functions at ambient temperature. Their performance derives from their distinctive native structure and that structure ' s peculiar interaction with its aqueous environment. We are left to elucidate their behavior under more extreme conditions of pH, water activity (a w ), temperature, pressure, etc. Adsorption isotherms of water on proteins at least show some similarities, and food processing operates across the entire a w or moisture - content spectrum. This report reviews what we know relative to the operating conditions and water contents used, with reference to general rules and the inevitable exceptions.

Nyckelord: Adsorption - thermodynamic equilibrium line , Denaturation - cooperative phenomenon routinely and easily measured , Expanded solid foams - components of breakfast cereals and snacks , Gelation of proteins - determination by competition between kinetics of denaturation and aggregation , Key parameter measured for proteins - water-holding capacity , Permeability measurements - made of coarsely aggregated dairy gels , Protein hydration - structure creation , Resultant phase composition - relative compatibility of each solute with water

Denna post skapades 2016-05-11.
CPL Pubid: 236246


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Institutioner (Chalmers)

Institutionen för kemi- och bioteknik, Teknisk ytkemi (2005-2014)



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