Rapid Quantitative Method for Bound Water Determination in Aqueous Systems Using Differential Scanning Calorimetry
The percent of “bound” water in an aqueous system is obtained from the isothermal dehydration curve. The “free” water peak in the sample curve is related empirically on a weight basis to the evaporation curve of distilled water. The method is sensitive and precise. The water binding of the sodium form of a soy protein isolate at higher concentrations was larger than that of sodium caseinate. Sodium tripolyphosphate imparted higher water binding properties to foods than did sodium chloride. It was further shown that there was no correlation between water binding and water activity as measured in food model systems.
KeywordsAqueous System Sodium Chloride Water Activity Water Binding Sodium Caseinate
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