Hydration of protein
Proteins can form hydrates with water. This reaction is very important in food science.
The protein molecule contains a number of groups, which contain a pair of unshared electrons and are therefore capable of attracting and binding the hydrogen of a molecule of water.
The water molecule which has been bound, attracts another molecule of water, and thus aggregates of water can build up around each polar group on the protein molecule.
The extend of hydration of a protein dispersion depends on concentration of protein, the pH, the temperature and the presence of other substance which combine with water.
Gelatin when placed in cold water swells, due to hydration. If it is heated, it dissolves. When cooled it solidifies again.
Thus the water is held in the network of swollen gelatin particles. Gelatin is useful as a gelling agent, a whipping agent in foam and as clearing agent in fruit juices, due to this property.
Hydration of protein
The Most Popular Posts
-
Crude fiber is a measure of the quantity of indigestible cellulose, pentosans, lignin, and other components of this type in present foods. ... -
Crude fat is the term used to refer to the crude mixture of fat-soluble material present in a sample. Crude fat also known as the ether ext... -
Ash or mineral content is the portion of the food or any organic material that remains after it is burned at very high temperatures. The a... -
Density is the weight of a substance per unit of volume, while specific gravity is the ratio between the density of the substance and that o...
-
Gelatinization occurs when starch granules are heated in a liquid. It is responsible for the thickening of food systems. The process is an i...