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Browsing by Subject "jäätyvä vesi"

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  • Kasurinen, Inka (2017)
    The literature review focused on the texturized plant proteins and their raw materials, processing conditions and water related properties. Especially the water binding properties, such as the water-holding capacity, the freezable water content, water activity and water sorption properties of texturized plant proteins, were discussed. In addition, the factors affecting the water binding properties of texturized plant proteins were investigated. The objective of the experimental study was to find the suitable analyzing methods for the characterization of water binding properties of texturized plant protein product. In addition, the effect of protein content, water content and texturization degree of raw material mixture on the water binding properties of texturized plant protein product were investigated. The analyzing methods selected to characterize the water binding properties of texturized plant protein product were the freezable water content, the water holding capacity, water activity and the proportion of evaporated water from the original water content during drying for 5–60 min at 50 °C. Water content of raw material mixture had the biggest effect on the ability of the product to bind water. Decrease in water content of raw material mixture increased the water-holding capacity and reduced water activity of the product. The effect of water content of raw material mixture on the freezable water content of the product was almost linear. When the texturization degree was 50% and the protein content of raw material mixture was 53.3% the product had the best ability to bind water. The product had better ability to bind water when the protein content of raw material mixture was higher. In further studies the greater differences in the protein contents of raw material mixtures could be used to investigate the effect of protein content on the water binding properties of texturized plant protein products. In addition, the use of different water-binding compounds or decrease in storage temperature could be tested.