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Water Associated with Whey Protein Investigated by Pulsed NMR
Author(s) -
PADUA GRACIELA W.,
RICHARDSON SHELLY J.,
STEINBERG MARVIN P.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb08639.x
Subject(s) - chemistry , polymer , total dissolved solids , relaxation (psychology) , water content , free water , whey protein , capillary action , water activity , moisture , chromatography , analytical chemistry (journal) , materials science , organic chemistry , environmental engineering , psychology , social psychology , geotechnical engineering , engineering , composite material
Proton longitudinal relaxation rates were determined for whey protein powders and suspensions of solids concentration between 0.01 and 2.0 g solids/g water. Data showed three hydration regions. The relationship between relaxation rate and solids content was investigated for each region. The two‐state model with fast exchange was applied to the dilute suspensions and the high‐solids regions. This allowed identification of polymer water and free water states in dilute suspensions and also identification of polymer water and capillary water in high‐solids preparations. For intermediate‐solids mixtures the two‐state model was extended to three water states: polymer, capillary and free. These models enabled calculation of the amount of each water state associated with whey protein at a given moisture content.