Water-binding capacity

Bacterial Cellulose. Development of a new strain of Acetobacter may lead to economical production of another novel ceUulose. CeUulon fiber has a very fine fiber diameter and therefore a much larger surface area, which makes it physicaUy distinct from wood ceUulose. Its physical properties mote closely resemble those of the microcrystalline ceUuloses thus it feels smooth ia the mouth, has a high water-binding capacity, and provides viscous aqueous dispersions at low concentration. It iateracts synergisticaUy with xanthan and CMC for enhanced viscosity and stabUity. 

Extrusion texturization minimizes the water binding capacity of dairy protein products, in decreasing order, WPI > WPC > NDM, as temperature increases, making them interact better with starch. 

Figure 2. Effect of pressure on water-binding capacity of litters.

Chemical reactions Polymerization of casein and whey proteins are due to some kind of chemical reactions. The different proteins as found in the supernatant of milk after precipitation at pH 4.6 are collectively called whey proteins. These globular proteins are more water soluble than caseins and are subject to heat dena-turation. Denaturation increases their water-binding capacity. The principal fractions are P-lactoglobulin, a-lactalbumin, bovine serum albumin (BSA), and immunoglobulins (Ig). 

Hagenmaier (12) reported that proteins may be ranked in order of water binding capacity at one relative humidity and that this order should hold true at other relative humidities. He evaluated water binding of several oilseed proteins at 84% RH water binding increased as the number of hydrophilic groups of the different proteins increased. 

Water Uptake and Retention. The water binding capacity of soy protein isolate can be increased by treatment with neutral fungal protease (20). Since the number of free amino and carboxyl groups increases as a result of digestion and because moisture uptake by proteins is proportional to the number of ionic groups present ( ), it is not surprising that moisture uptake is increased by enzyme treatment. 

Both hydrocolloids and emulsifiers increase the water-binding capacity in the mix (increased % of hydrogen atoms with low T2 and decreased T2 values). A synergistic effect is observed when both ingredients are present. From studies described earlier in this chapter, the effect of hydrocolloids is assumed to be due to simple water binding and increased thickness of protein layers around the fat globules, whereas the effect of emulsifiers may be due to the increased hydration of interfacially bound protein as well as increased hydration of polar groups of emulsifier at the oil-water interface. 

Starch can readily be modified by concurrent heat, application of moisture, and pressure. Such modifications may be conducted in extruders. Low moisture content favors formation of water-soluble starch with increased water-binding capacity, 65a 65e The solubility, water binding-capacity, and viscosity of gels prepared from extruded starch do not show linear relationships against either the moisture content in starch or the extrusion temperature.65c-65f Such extruder variables as the type of screw (either single or twin), pattern of the barrel and die heating, screw velocity, and geometry of the screw thread are also essential factors.65 ... 

Solid com and cassava starches have been irradiated with 337.8-nm pulsing ultraviolet light (2.6 ns with a peak power of 100 kW) emitted by an atmospheric-pressure nitrogen laser.270a Small changes could be observed in the water solubility of the irradiated starches, their water-binding capacity, and the iodine uptake, provided that promoters (1% w/w) were introduced. The activity of three promoters tested—ZnO, TiOz, and MgO—and the susceptibility of both starch varieties to the irradiation were approximately the same. 

Bettinger, J., Gloor, M., Gehring, W., and Wolf, W., Influence of emulsions with and without urea an water-binding capacity of the stratum corneum. J. Soc. Cosmet. Chem., 1995,46 247. 

Wohlrab, W., Effect of urea on the water binding capacity of the human stratum corneum. Dermatol. Monatsschr., 1988,174 622-7. 

In a hemiface trial in humans 5% vitamin E reduced rhytides, skin roughness, length of facial lines, and depth of wrinkles more than vehicle.68 Topical tocopherol acetate was also shown to significantly increase stratum corneum hydration in human volunteers with additionally enhancing the water-binding capacity as compared to vehicle. The optimum concentration for these effects was 5% tocopherol acetate.69... 

Water-binding capacity (WBC) was reported to be 141% for starch prepared from mature rye,7 whereas it was somewhat higher for starch prepared from immature rye. 

Inulin can be used to replace a significant portion of the fat in certain meats (Archer et al., 2004) and traditional squeezable and spreadable food products. As the fat is reduced, the amount of water increases to the detriment of the product s structure. The water binding capacity and melting and rheological properties of inulin in such products, however, allow reducing the fat content from around 80% to 20-40% (Silva, 1996). 

These salts have little effect on the water-binding capacity and viscosity of caseinate. Their main effect is to bind any residual calcium in the system (Vakaleris and Sabharwal, 1972). 

CMC can be used in a variety of products such as detergents, foods (as protective colloid and for purposes where high water-binding capacity is required, stabilizers, etc.), ice cream, paper coatings, emulsion paints, drilling fluids, ceramics, pharmaceuticals, and cosmetics. 

Hamm, R. 1962. The water binding capacity of mammalian muscle. VII. The theory of water binding (In German). Z. Lebensm. Unters. Forsch. 116 120-126. 

Hellendoom, E.W. 1962. Water binding capacity of meat as affected by phosphates. Food Technol. 16 119-124. 

---