Skip to main content
SpringerLink
Log in

Protein-water interactions and functional properties

  • Features
  • Symposium: Functionality of Proteins Presented at the AOCS 50th Annual Meeting September 29, 1976 Chicago, Illinois
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

Hydration or rehydration is the first and perhaps most critical step in imparting desired functional properties to proteins in a food system. Water that interacts with the protein molecule exhibits different properties from those of “free” water. The types of water in protein-food systems are described in terms of structural, monolayers, unfreezable, hydrophobic hydration, imbibition or capillary condensation, and hydrodynamic hydration water. Protein functional properties such as swelling, solubility, gelation, water holding capcity, etc., are directly related to the manner in which the protein interacts with water. Methods for studying the protein-water interaction are discussed. The primary protein-water interaction is believed to take place at various water binding sites on the protein molecule. Theories that explain the mechanism of action of these different water binding sites are reviewed. Factors which affect the protein-water interactions include the number and nature of the binding sites on the protein molecule, protein conformation, plus environmental factors such as pH, salt, temperature and others. Finally, the protein-water interaction phenomenon and the physico-chemical and functional properties of proteins in protein isolate systems (dehydrated, solution, and gels) and in protein food systems are briefly examined.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Conway, B.E., Dev. Macromol. Chem. 7:113 (1972).

    Google Scholar 

  2. Franks, F., in “Water Relations of Foods”, edited by R.B. Duckworth, Academic Press, 1975, p. 3.

  3. Klotz, I.M., Science 128:815 (1958).

    Article  CAS  Google Scholar 

  4. Kuntz, I.D., and W. Kauzmann, Adv. Protein Chem. 28:239 (1974).

    CAS  Google Scholar 

  5. Ling, G.N., in “Water and Aqueous Solutions,” R.A. Horne, Editor, Wiley (Interscience), New York, 1972, p. 663.

    Google Scholar 

  6. McLaren, A.D., and J.W. Rowen, J. Polym. Sci. 7:289 (1951).

    Article  CAS  Google Scholar 

  7. Tanford, C., “Physical Chemistry of Macromolecules,” Wiley, New York, 1961, p. 339.

    Google Scholar 

  8. Berendsen, H.J.C., in “Water, A Comprehensive Treatise”, Vol. 5, Edited by F. Franks, Plenum, 1975, p. 293.

  9. Gal, S., in “Water Relations of Foods,” edited by R.B. Duckworth, Academic Press, 1975, p. 139.

  10. Bruhauer, P.H., P.H. Emnett, and E. Teller, J. Am. Chem. Soc., 60:309 (1938).

    Article  Google Scholar 

  11. Hansen, J.R., J. Agric. Food Chem., 24:1136 (1976).

    Article  CAS  Google Scholar 

  12. Berline, E., P.G. Kliman, and M.J. Pallansch, J. Colloid Interface Sci., 34:488 (1970).

    Article  Google Scholar 

  13. Dewan, R.K., and V.A. Bllomfield, J. Dairy Sci. 56:66 (1973).

    Article  CAS  Google Scholar 

  14. Koenig, S.H., and W.E. Schillinger, J. Biol. Chem. 244:3283 (1969).

    CAS  Google Scholar 

  15. Wang, J.H., J. Am. Chem. Soc. 76:4755 (1954).

    Article  CAS  Google Scholar 

  16. Buontempo, U., G. Careri, and P. Fasella, Biopolymers. 11:519 (1972).

    Article  CAS  Google Scholar 

  17. Kuntz, I.D., T.S. Brassfeld, G.D. Law, and G.V. Purcell, Science 163:1329 (1969).

    Article  CAS  Google Scholar 

  18. Cooke, R., and I.D. Kuntz, A. Rev. Biophys. Bioeng.g. 3:95 (1974).

    Article  CAS  Google Scholar 

  19. Mellon, E.F., A.H. Korn, S.R. Hoover, J. Am. Chem. Soc. 71:2761 (1949).

    Article  CAS  Google Scholar 

  20. Leeder, J.L. Watt, J. Phys. Chem. 69:3280 (1965).

    Article  CAS  Google Scholar 

  21. Kuntz, I.D., J. Am. Chem. Soc. 93:514 (1971).

    Article  CAS  Google Scholar 

  22. Pauling, L., Ibid. 67:555 (1945).

    Article  CAS  Google Scholar 

  23. Leeder, J.D., and L.C. Watt, J. Colloid Interface Sci. 48:339 (1974).

    Article  CAS  Google Scholar 

  24. Sponsler, O.L., J.D. Bath, and J.W. Ellis, J. Phys. Chem. 44:966 (1940).

    Article  Google Scholar 

  25. Speakman, J.B., Trans. Faraday Soc. 40:6 (1944).

    Article  CAS  Google Scholar 

  26. Bull, H., and K. Breese Arch. Biochem. Biophys. 128:488 (1968).

    Article  CAS  Google Scholar 

  27. Hermansson, A.M., Lebensm.-Wiss. Technol. 5:24 (1972).

    CAS  Google Scholar 

  28. Hermansson, A.M., J. Texture Stud. 5:425 (1974).

    Article  Google Scholar 

  29. Hermansson, A.M., C. Akesson, J. Food Sci. 40:595 (1975).

    Article  CAS  Google Scholar 

  30. Eagland, D., in “Water Relations of Foods,” edited by R.B. Duckworth, Academic Press, 1975, p. 73.

  31. Melander, W., and C. Horvath, Arch. Biochem. Biophys. 183:200 (1977).

    Article  CAS  Google Scholar 

  32. Hamm, R., in “Meat”, edited by D.J.A. Cole and R.A. Lawrie, Butterworths, London, 1975.

    Google Scholar 

  33. Sherman, P., Food Technol. 15:79 (1961).

    Google Scholar 

  34. Ackler, L.W., Ibid. 23:241 (1969).

    Google Scholar 

  35. Chou, H.E., and W.M. Breene, J. Food Sci. 37:66 (1972).

    Article  CAS  Google Scholar 

  36. Duckworth, R.B., “Water Relations of Foods” Academic Press, New York, 1975, p. 1.

    Google Scholar 

  37. Labuza, T.P., Food Technol. 22:15 (1968).

    Google Scholar 

  38. Labuza, T.P., Proceedings of 3rd International Congress for Food Science Technology, IFT, p. 618.

  39. Labuza, T.P., S.R. Tannenbaum, and M.K. Karen, Food Tech. 24:543 (1970).

    Google Scholar 

  40. Okamota, S. and K. Matsuura, J. Jpn. Soc. Food Sci. Technol. 21:239 (1974).

    Google Scholar 

  41. Koury, G.J., and J. Spinelli, J. Food Sci. 40:58 (1975).

    Article  CAS  Google Scholar 

  42. Waugh, D.F., Adv. Protein Chem. 9:325 (1954).

    CAS  Google Scholar 

  43. Kauzmann, W., Ibid. 14:1 (1959).

    CAS  Google Scholar 

  44. Richards, F.M., J. Mol. Biol. 82:1 (1974).

    Article  CAS  Google Scholar 

  45. Drenth, J., J.N. Jansonius, R. Koekoek, and B.G. Walthers, Adv. Protein Chem. 25:79 (1971).

    CAS  Google Scholar 

  46. Resing, H.A., and R.A. Neihof, J. Colloid Interface Sci. 34:480 (1972).

    Article  Google Scholar 

  47. Tanford, C., Adv. Protein Chem. 24:2 (1970).

    Google Scholar 

  48. Ferry, J.D., Adv. Protein Chem. 4:1 (1948).

    Article  CAS  Google Scholar 

  49. Powrie, W.D., and M.A. Tung, in “Water Relations of Foods,” R.B. Duckworth, Editor, Academic Press, 1975, p. 249.

  50. Suggett, A., in “Water Relations of Foods,” edited by R.B. Duckworth, Academic Press, New York, 1975, p. 23.

    Google Scholar 

  51. Stainsby, G., in “Symposium of Gelation and Gelling Agents”, British Food Manufacturers Industry Research Association, 1972, p. 1.

  52. Bratton, G.B., H.L. Hopkins, and J.W. Weinberg, Science, 147, 738 (1965).

    Article  CAS  Google Scholar 

  53. Cope, F.W., Biophys. J. 9:303 (1969).

    Article  CAS  Google Scholar 

  54. Hazelwood, C.F., B.L. Nichols, and N.F. Chamberlain, Nature 22:747 (1969).

    Article  Google Scholar 

  55. Ling, G.N., and W. Negendank, Physiol. Chem. Phys. 2:15 (1970).

    CAS  Google Scholar 

  56. Catsimpoolas, N, E.W. Meyer, Cereal Chem. 9:599 (1970).

    Google Scholar 

  57. Cooke, R., and R. Wein, Ann. N.Y. Acad. Sci. 204:197 (1973).

    Article  CAS  Google Scholar 

  58. Swift, T.J., E.M. Barr, Ibid. 204:191 (1973).

    Article  Google Scholar 

  59. Hansen, J.R., Biochem. Biophys. Acta., 230:482 (1971).

    CAS  Google Scholar 

  60. Fleming, S.E., F.W. Sosulski, A. Kilava, and E.S. Humbert, J. Food Sci. 39:188 (1974).

    Article  Google Scholar 

  61. Hamm, R., Adv. Food Res. 10:355 (1960).

    CAS  Google Scholar 

  62. Miller, W.O., R.L. Soffle, and S.B. Zirkle, Food Technol. 22:1139 (1968).

    Google Scholar 

  63. Wierbicki, E., L.E. Kunkel, and P.E. Deatherage, Ibid. 11 (2):69 (1957).

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Ralston Purina Company, Checkerbroard Square, 63188, St. Louis, Missouri

    David H. Chou & Charles V. Morr

Authors
  1. David H. Chou
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Charles V. Morr
    View author publications

    You can also search for this author in PubMed Google Scholar

About this article

Cite this article

Chou, D.H., Morr, C.V. Protein-water interactions and functional properties. J Am Oil Chem Soc 56, A53–A62 (1979). https://doi.org/10.1007/BF02671785

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02671785

Keywords

Search

Navigation