Functional properties of proteins for foods ‐ water vapour sorption

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Abstract
Summary: Sorption isotherms of proteins of different origins and heat treated proteins of the same origin were studied at 5, 15 and 25°C. Differences in sorption were related to differences in swelling and solubility. A soy protein isolate, a sodium caseinate and a whey protein concentrate were studied. It was found that sorption at low and intermediate water activities (aw) increased with the ability to swell and take up liquid water. At high aw where the solvation process starts, differences in sorption could be related to swelling as well as solubility. the sorption increased with temperature or was temperature independent in the aw range 0.4–0.6. In this aw range, pronounced minima in sorption rates were found.