Influence of Anion and Cation on the Water‐Holding Capacity of Bovine Hide Collagen at Different pH Values. Effect of Sodium Chloride and Polyphosphates on Hydration

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Abstract
The hydration capacity of freeze‐dried, food‐grade fibrous collagen from bovine hide was studied at the pH range of 3–10 in the presence of different concentrations of sodium chloride and various phosphate salts. The effect of cooking on the water‐holding capacity (WHC) was also investigated under these conditions. Concentrations of NaCl up to 4% and/or 0.5% of the various phosphate salts (in the aqueous phase) did not improve the WHC of collagen in the pH range 5–7 as compared to the WHC in the absence of these salts. Although 6% NaCl showed some lyotrophic effect on the WHC of unheated collagen between pH 5–8, the effect did not persist on heating. The WHC of collagen increased almost twofold on heating to 70°C (in the pH range 5–7) as compared to that of unheated collagen both in the absence or presence of added salts.