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Journal of Dairy Science Vol. 74 No. 7 2027-2041
© 1991 by American Dairy Science Association ®
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Water-Holding Capacity of Proteins with Special Regard to Milk Proteins and Methodological Aspects—A Review

W. Kneifel 1, P. Paquin 1, T. Abert 1, and J.-P. Richard 1

1 Department of Dairy Research and Bacteriology, University of Agriculture, A-1180 Vienna, Austria and STELA-Centre de Recherche en Sciences et Technologie du Lait, Faculté des Sciences de l'Agriculture et de l'Alimentation, Université Laval, G1K 7P4 Québec, PQ, Canada

A review is presented dealing with the water-holding capacity of milk proteins as an essential functional property. After an introduction explaining this parameter and its various synonyms, a summary is given of the physicochemical fundamentals involved in determining the water-holding capacity of dairy products. The main section covers the published literature dealing with methods for examining the water-holding capacity. The following methods are described the Baumann apparatus, viscosity strength measurement, the farinographic technique, the rehydration test, cryoscopic osmometry, the examination of sorption isotherms, the net test, centrifugation tests, the capillary volumeter, capillary suction potential measurement, pressure methods, differential scanning calorimetry, the filtration method, cooking tests, and the nuclear magnetic resonance technique.

Key Words: water-holding capacity • milk proteins

Submitted on June 21, 1990
Accepted on February 19, 1991






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Copyright © 1991 by the American Dairy Science Association ®.