Specific heat protein glass transition

The effect of water on the destruction of the protective food structure in some specific dehydrated foods is probably involved in prevention of lipid oxidation in heated meat systems [36]. In systems in which there are both surface lipids and Upids encapsulated within a carbohydrate, polysaccharide, or protein matrix, the surface lipids oxidize readily when exposed to air. The encapsulated lipids, however, do not oxidize until the structure of the encapsulated matrix is modified or destroyed by adsorption of water [82]. Another reason is the increase of oxygen diffusion by increasing molecular mobility above glass-rubber transition [71]. 

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