| Food & Ingredients | | | Educ. Serv. | | | Tech Serv. | | | Market Serv. | | | E-Commerce Serv. |
|---|
REPRINTS, COPIES
| Anderson, C.B. and L.D. Witter. 1982. Water binding capacity of 22 L-amino acids from water activity 0.33 to 0.95. Journal of Food Science 47:1952. |
| Purpose: Through a series of experiments this paper examined the water binding capacity of a number of amino acids and their salt forms over the Aw range 0.33-0.95. |
| Abstract: The water sorption isotherms of 22 L-amino acids were determined from a water activity of 0.331-0.946. In addition, water sorption isotherms of monosodium glutamate, monopotassium glutamate, monosodium aspartate, monopotassium aspartate, and hemimagnesium aspartate were determined over the same Aw ranges. Proline and gama-aminobutyric acid had a greater capacity to bind water than the other free amino acids examined. The water binding capacity of glutamate and aspartate as the monosodium, monopotassium or the hemimagnesium salts was greatly enhanced. These data may be useful in screening amino acids as potential humectants and in understanding the mechanism by which bacteria cope with reduced Aw. |
Updated: Thursday, September 6, 2007.
OSU Disclaimer.