Water Holding Capacity of Proteins

Rapid Heating Effects on Gelation of Muscle Proteins

“…The decrease in GЈ noted at 50°C to 60°C (47 to 97 min) during slow heating of turkey pastes ( Figure 5) has been noted previously for turkey and other meats (Montejano and others 1984;Xiong and Blanchard 1994). Egelandsdal and others (1986) and Zayas (1997) attributed this to the denaturation of light meromyosin, leading to a temporary increase of filamental "fluidity." Surimi pastes heated rapidly (20°C/min) just to the endpoint temperature (70°C) exhibited a lower rigidity (GЈ) (2.5 kPa) at that temperature than did gels heated more slowly (0.5°C/min) (9 kPa) ( Figure 6 and 7).…”

Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders

“…The initial rate of moisture sorption was higher for powders MPC70, -80, -85 and -90, than for MPC35 and -50. The monolayer value, m m , originally developed in the context of the BET model, but physically more applicable to the GAB model, theoretically represents a level of moisture at which each polar group in a molecule binds one molecule of water (Timmermann, 2003;Timmermann, Chirife, & Iglesias, 2001;Zayas, 1997). Below this moisture level, the rate of chemical reactions in food is very low, since the water molecules are bound strongly to the surface of the monolayer (Arslan & Togrul, 2006).…”

Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle

“…This is significant given that minimisation of tumbling time length is an important goal in industrial food processes. The high solubility properties and WHC attributed to hydrolysed soy protein (Kinsella, 1979;Zayas, 1997) likely contributed to the greater efficiency of the WTB/HSP brine in a shorter tumbling time.…”

“…It was observed that WTB/HSP steaks lost less (P < 0.05) weight during the equalisation process compared to WTB steaks, showing the effect of hydrolysed soy protein on water retention in muscle. This may be attributed to the ability of HSP to absorb water and the interaction between muscle proteins and soy proteins through electrostatic repulsion Kinsella, 1979;Zayas, 1997).…”

“…It is also possible that their synergistic interactions with muscle proteins might form a gel matrix capable of immobilising extraneous water (Feng & Xiong, 2002. This may have occurred because of the protein (11S) present in HSP, which is very soluble and has great water-retaining potential (Zayas, 1997).…”