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

Gıda Mühendisliği Bölümü

Agriculture and Agri-Food Canada
University of Saskatchewan

Araştırma sonucu: Kitap/Rapor/Konferans Bildirisinde Bölüm › Bölüm › bilirkişi

5 Atıf (Scopus)

Özet

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.

Orijinal dil	İngilizce
Ana bilgisayar yayını başlığı	Functionality of Plant Proteins
Ana bilgisayar yayını alt yazısı	Properties, Methods of Assessment, Modifications and Applications
Yayınlayan	Elsevier
Sayfalar	91-114
Sayfa sayısı	24
ISBN (Elektronik)	9780323917216
ISBN (Basılı)	9780323986083
DOI'lar	https://doi.org/10.1016/B978-0-323-91721-6.00007-4
Yayın durumu	Yayınlandı - 1 Oca 2024

Bibliyografik not

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

Belgeye Erişim

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

Diğer Dosyalar ve Linkler

Link to publication in Scopus

Alıntı Yap

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

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.",

keywords = "Protein solubility, crude protein, nitrogen solubility index, protein solubility index, water-holding capacity, wettability",

author = "Wanasundara, \{Janitha P.D.\} and Nickerson, \{Michael T.\} and Andrea Stone and \{Can Karaca\}, Asli",

note = "Publisher Copyright: {\textcopyright} 2024 Elsevier Inc. All rights are reserved including those for text and data mining AI training and similar technologies.",

year = "2024",

month = jan,

day = "1",

doi = "10.1016/B978-0-323-91721-6.00007-4",

language = "English",

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pages = "91--114",

booktitle = "Functionality of Plant Proteins",

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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.

Araştırma sonucu: Kitap/Rapor/Konferans Bildirisinde Bölüm › Bölüm › bilirkişi

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

Y1 - 2024/1/1

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 - Protein solubility

KW - crude protein

KW - nitrogen solubility index

KW - protein solubility index

KW - water-holding capacity

KW - wettability

UR - https://www.scopus.com/pages/publications/85202823470

U2 - 10.1016/B978-0-323-91721-6.00007-4

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

M3 - Chapter

AN - SCOPUS:85202823470

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

Özet

Bibliyografik not

Belgeye Erişim

Diğer Dosyalar ve Linkler

Parmak izi

Alıntı Yap