Water-Binding Capacity (Or Water Holding Capacity) Food
Food holds water for a few mechanisms. This may be cells holding water or the membranes of cells and between cells and the pores of the capillary forces. Such water can be expressed (delete)by pressing the button. Water connects the hydrophilic components of food products (proteins, carbohydrates, salts and micro-elements) for van der Waals forces, including hydrogen bonds.
The interaction of water with fats (lipids) is a small, because fats are hydrophobic, not soluble in water. At the cellular level, the exclusion of water from the cells is regulated by the permeability of the cell (or molecules) lipid bilayers and osmotic mechanisms. Molecular force in the process of hydration shell around proteins increases from the outer to the inner hydration layer. The most closely related to water cannot be removed by freezing; this water is called " unfreezable water".
Methods of measurement of water-binding ability of the products are of great commercial and scientific significance. Trout (1988) examined the following methods for the measurement of water-holding capacity of products: press centrifugal, capillary suction filter-paper, small prepare yield test and NMR...
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Food refrigeration and freezing