Hydrodynamic properties I: protein–water interactions, solubility, water adsorption, and wettability

Janitha P.D. Wanasundara; Michael T. Nickerson; Andrea Stone; Asli Can Karaca

doi:10.1016/B978-0-323-91721-6.00007-4

Hydrodynamic properties I: protein–water interactions, solubility, water adsorption, and wettability

Janitha P.D. Wanasundara, Michael T. Nickerson, Andrea Stone, Asli Can Karaca

Department of Food Engineering

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

The interactions between water and protein are one of the most important determinants impacting the functional role of proteins in foods. This chapter provides an in-depth discussion on the physicochemical properties of protein–water interactions as they relate to their functional properties and their relevance in food product preparations and applications. Specifically, the definitions and methods of determination of solubility, protein dispersibility, water adsorption, and wettability will be discussed.

Original language	English
Title of host publication	Functionality of Plant Proteins
Subtitle of host publication	Properties, Methods of Assessment, Modifications and Applications
Publisher	Elsevier
Pages	91-114
Number of pages	24
ISBN (Electronic)	9780323917216
ISBN (Print)	9780323986083
DOIs	https://doi.org/10.1016/B978-0-323-91721-6.00007-4
Publication status	Published - 1 Jan 2024

Bibliographical note

Publisher Copyright:
© 2024 Elsevier Inc. All rights are reserved including those for text and data mining AI training and similar technologies.

Keywords

crude protein
nitrogen solubility index
Protein solubility
protein solubility index
water-holding capacity
wettability

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10.1016/B978-0-323-91721-6.00007-4

Cite this

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Hydrodynamic properties I: protein–water interactions, solubility, water adsorption, and wettability. / Wanasundara, Janitha P.D.; Nickerson, Michael T.; Stone, Andrea et al.
Functionality of Plant Proteins: Properties, Methods of Assessment, Modifications and Applications. Elsevier, 2024. p. 91-114.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

TY - CHAP

T1 - Hydrodynamic properties I

T2 - protein–water interactions, solubility, water adsorption, and wettability

AU - Wanasundara, Janitha P.D.

AU - Nickerson, Michael T.

AU - Stone, Andrea

AU - Can Karaca, Asli

PY - 2024/1/1

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N2 - The interactions between water and protein are one of the most important determinants impacting the functional role of proteins in foods. This chapter provides an in-depth discussion on the physicochemical properties of protein–water interactions as they relate to their functional properties and their relevance in food product preparations and applications. Specifically, the definitions and methods of determination of solubility, protein dispersibility, water adsorption, and wettability will be discussed.

AB - The interactions between water and protein are one of the most important determinants impacting the functional role of proteins in foods. This chapter provides an in-depth discussion on the physicochemical properties of protein–water interactions as they relate to their functional properties and their relevance in food product preparations and applications. Specifically, the definitions and methods of determination of solubility, protein dispersibility, water adsorption, and wettability will be discussed.

KW - crude protein

KW - nitrogen solubility index

KW - Protein solubility

KW - protein solubility index

KW - water-holding capacity

KW - wettability

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SN - 9780323986083

SP - 91

EP - 114

BT - Functionality of Plant Proteins

PB - Elsevier

ER -

Hydrodynamic properties I: protein–water interactions, solubility, water adsorption, and wettability

Abstract

Bibliographical note

Keywords

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