A study of the water activity lowering behaviour of some amino acids
- 1 August 1980
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 15 (4) , 383-387
- https://doi.org/10.1111/j.1365-2621.1980.tb00953.x
Abstract
Summary: The water activities of aqueous solutions of L‐lysine, L‐proline and L‐ornithine, have been experimentally determined. The data have been very well fitted to Norrish's (1966) equation for non‐electrolyte solutions and correlating constants have been calculated and compared with values previously reported for other amino‐acids. This comparison allows us to draw some conclusions regarding molecular structure of the amino acids and their aW lowering ability.Keywords
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