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Water Binding Index of Proteins as Determined by Differential Microcalorimetry

  • Endel Karmas
  • G. Robert DiMarco

Abstract

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.

Keywords

Water Binding Sodium Caseinate Beef Muscle Milk Protein Isolate Dehydration Energy 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. Giese, A. C. 1962. “Cell Physiology”, 2nd Ed.; p. 35. W. B. Saunders Co., New York, N. Y.Google Scholar
  2. Hamm, R. 1960. Biochemistry of meat hydration. Adv. Food Res. 10, 355.CrossRefGoogle Scholar
  3. Karmas, E. 1968. Interactions of water with amino acids and proteins as determined by differential microcalorimetry. Ph.D. thesis. Rutgers University, New Brunswick, N. J.Google Scholar
  4. Kuprianoff, J. 1958. “Bound water” in foods. In “Fundamental Aspects of the Dehydration of Foodstuffs,” p. 14. Society of Chemical Industry, London; ed. The Macmillan Co., New York, N. Y.Google Scholar
  5. Riedel, L. 1961. The problem of bound water in meat. Kaltetechnick 13, 122.Google Scholar
  6. Watson, E. S., O’Neill, M. J., Justin, J., and Brenner, N. 1964. A differential scanning calorimeter for quantitative differential thermal analysis. Anal. Chem. 36, 1233.CrossRefGoogle Scholar

Copyright information

© Plenum Press, New York 1970

Authors and Affiliations

  • Endel Karmas
    • 1
  • G. Robert DiMarco
    • 1
  1. 1.Department of Food ScienceRutgers UniversityNew BrunswickUSA

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