Chapter 18. Protein Hydration in Structure Creation

  1. Dr. David S. Reid President3,
  2. Dr. Tanaboon Sajjaanantakul4,
  3. Dr. Peter J. Lillford5 and
  4. Dr. Sanguansri Charoenrein6
  1. Dr. P. J. Lillford5 and
  2. A.-M. Hermansson1,2

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch18

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

How to Cite

Lillford, P. J. and Hermansson, A.-M. (2010) Protein Hydration in Structure Creation, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch18

Editor Information

  1. 3

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 4

    Kasetsart University, Thailand

  3. 5

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 6

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    SIK/Swedish Institute for Food and Biotechnology, Gothenburg, Sweden

  2. 2

    Department of Chemical and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden

  3. 5

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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Keywords:

  • protein hydration - structure creation;
  • adsorption - thermodynamic equilibrium line;
  • denaturation - cooperative phenomenon routinely and easily measured;
  • 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;
  • resultant phase composition - relative compatibility of each solute with water;
  • expanded solid foams - components of breakfast cereals and snacks

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Hydration Studies

  • Gelation

  • References