Hydration of soybean protein

Sorption isotherms in materials of biological origin mathematical and physical approach

“…(A.56), Chung & Pfost, 1967a, 1967b, 1967c: (van den Berg, 1984), flax seeds by Mazza, Jayas, and White (1990), Chickpea seeds by Moreira, Vazquez, and Chenlo (2002), some caseinates, casein, flours, biscuit with caseinates by Sch€ ar and R€ uegg (1985), protein concentrate by Hansen (1976Hansen ( , 1978, fresh plantains by Johnson and Brennan (2000), and some dried products: mushrooms, strawberries and blueberries (Khalloufi, Giasson, & Ratti, 2000--data were corrected), apples (Sa, Figueiredo, & Sereno, 1999) and plantains (Johnson & Brennan, 2000). Most of the results were obtained at 20-30°C, only in six cases were higher temperatures used (30, 40, 55 and 60°C).…”

Bound and free water relationships in soy proteins as measured by differential scanning calorimetry

“…Therefore, if one accepts the idea that some type of water structure forms, these data show that this structured water unfreezable water. The in crease in occurs at water levels where all water is bound, according to the data from this study, as well as data from other studies (Hansen, 1976;Hansen, 1978;Kuntz et al, 1969;Duckworth, 1971;Shanbhag et al 1970). The fact that this fraction of structured water is unfreezable and thus is measured as "bound" water by calbrimetric methods ^ is very significant and suggests a theory which may explain how the bound (unfreezable) water content of a protein system could increase with increasing water content.…”

“…There is no reason to believe that the bonding strength increases. It is generally accepted that physi cal adsorption is accompanied by a decreasing heat of adsorption with increasing surface coverage (Berlin et al, 1970;Hansen, 1976). And this fact is substantiated by the rapid initial decline in that occurred as water was added to the dry protein systems.…”

“…The same reasoning as has been applied to the bound water measurements of Kuntz et al (1969) and Toledo et al (1968), applies to Hansen's (1976Hansen's ( ,1978 measurements on soy protein products and ovalbumin. His NMR measurements of • bound water were also based on the assumption that unfreez able (bound) water retains a high degree of mobility.…”

Influence of Water Activity on Physico-Chemical Properties of Proteins from Selected Oilseed Flours

“…Increase in water binding with protein content is not linear, suggesting that additional factors other than protein content contribute to water binding (Hansen, 1978). Pea protein isolate containing 85 − 86% protein exhibited lower water hydration capacity (2.80 − 3.21 g water/g) than soy concentrate and isolate (5.52 and 5.85 g water/g respectively) (Naczk et al, 1986).…”