Water Associated with Whey Protein Investigated by Pulsed NMR.
- Resource Type
- Article
- Authors
- PADUA, GRACIELA W.; RICHARDSON, SHELLY J.; STEINBERG, MARVIN P.
- Source
- Journal of Food Science (Wiley-Blackwell). Nov1991, Vol. 56 Issue 6, p1557-1561. 5p.
- Subject
- *WHEY
*PROTEIN research
*NUCLEAR magnetic resonance
*MOISTURE content of food
*HYDRATION
- Language
- ISSN
- 0022-1147
BSTRACT 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. [ABSTRACT FROM AUTHOR]