Electronic Resource
Oxford, UK
:
Blackwell Publishing Ltd
International journal of food science & technology
19 (1984), S. 0
ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Pulsed low-resolution NMR was used to study water binding to the milk proteins: casein, albumin and y-globulin. The non-exponentiality of the spin-echo decay curves of water was exploited to determine the water mobility as well as the abundance of bound and free water in different samples, obtained by adding progressive amounts of water to 1 g of dry protein. The results obtained are discussed in relation to those obtained for the hydration mechanism of powdered milk.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb00330.x
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