Water Binding Index of Proteins as Determined by Differential Microcalorimetry
The functional and protective role of water in biological materials is critical and supposedly has an important relationship with its state and binding. The water binding aspects of muscle tissue have been reviewed by Hamm (1960). He states that the water binding of muscle proteins is dependent on the pH-value, the minimum being at the isoelectric point. Giese (1962) reports that an average molecule of living muscle protein is associated with some 17,000 water molecules.
KeywordsWater Binding Sodium Caseinate Beef Muscle Milk Protein Isolate Dehydration Energy
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