Article ID Journal Published Year Pages File Type
605983 Food Hydrocolloids 2007 4 Pages PDF
Abstract

Method of waveguide dielectric resonance, a variation of the microwave (millimeter) spectroscopic technique, was applied for monitoring of protein transformations via measurements of the overall water ordering in the hydration shells of protein groups. This effect was evaluated as a quantity of bound H2O molecules, which rotational mobility was lost owing to the presence of solute in water. Increase in specific bound water for chemical acidification of casein micelles and cold gelation of denatured whey proteins was several times smaller than contribution to hydrophobic hydration of ethanol.

Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
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