Water-holding capacity is the ability of a protein to hold its own and added water during physical processing or when force is applied. It is an important functionality of proteins in various food formulations because it contributes significantly to food texture, especially in baked goods and comminuted meat products.
How do you calculate water holding capacity?
Nov 11, 2011 · Soil water holding capacity is a term that all farms should know to optimize crop production. Simply defined soil water holding capacity is the amount of water that a given soil can hold for crop use. Field capacity is the point where the soil water holding capacity has reached its maximum for the entire field. The goal for agricultural producers is to maintain the field at or …
What type of soil has highest water holding capacity?
May 22, 2020 · Water Holding Capacity. The water holding capacity of a soil is a very important agronomic characteristic. Soils that hold generous amounts of water are less subject to leaching losses of nutrients or soil applied pesticides.
Why is soil water holding capacity important?
Mar 21, 2022 · Why Is Water Holding Capacity Important In Soil? The health of a soil depends on how well it holds water.By holding ample water, soils can nourish crops and produce organic material that keeps soil organic matter alive.
What is the specific capacity of water?
Mar 27, 2022 · A sufficient quantity of water is available. In the United States, available water capacity indicates the maximum amount of water the soil can offer plants for use. It is information necessary to enable a soil to hold on to water and to …
What is soil water holding capacity and its importance?
Simply defined soil water holding capacity is the amount of water that a given soil can hold for crop use. Field capacity is the point where the soil water holding capacity has reached its maximum for the entire field. The goal for agricultural producers is to maintain the field at or near capacity.Nov 11, 2011
What is water holding capacity?
Water holding capacity (WHC) is the ability of food to hold its own or added water during the application of force, pressure, centrifugation, or heating.
What is the importance of soil retention?
Soil water retention is essential to life. It provides an ongoing supply of water to plants between periods of replenishment (infiltration), so as to allow their continued growth and survival.
What influences water holding capacity?
Water-holding capacity is controlled primarily by soil texture and organic matter. Soils with smaller particles (silt and clay) have a larger surface area than those with larger sand particles, and a large surface area allows a soil to hold more water.
How is water holding capacity determined?
As the level of organic matter increases in a soil, the water holding capacity also increases due to the affinity of organic matter for water. The water holding capacity of the soil is determined by the amount of water held in the soil sample vs. the dry weight of the sample.
Why is it important to analyze the water holding capacity of soil before constructing aquaculture facilities?
Before construction of the pond, the water retention capacity of the soil and the soil fertility has to be taken care of because these factors influence the response to the organic and inorganic fertilization in the farm pond.
What is meant by water retention?
Water retention: A nonspecific term meaning the accumulation of excess fluids in body tissues, medically known as edema. Edema can result from many different disease processes, including but not limited to diseases of the heart and circulation and kidney disease.
How is water holding capacity related to plants?
When a soil is at field capacity, organic matter has a higher water holding capacity than a similar volume of mineral soil. While the water held by organic matter at the permanent wilting point is also higher, overall, an increase in organic matter increases a soil's ability to store water available for plant use.
What is water retention Class 7?
Answer: water retention refers to an excessive buildup of fluid in the circulatory system, body tissues, or cavities in the body.Aug 17, 2019
How can we increase our water holding capacity?
Here are some tips.Drink a water-based beverage (water, juice or milk) with every meal and snack — between 8 and 16 oz. ... Consume fluids before you are thirsty. ... If you drink caffeinated beverages (coffee, tea and sodas), alternate decaffeinated beverage intake throughout the day.More items...•Aug 9, 2021
What do you mean by water holding capacity in pharmacy?
Water-holding capacity refers to a grow medium's ability to hold water. The water-holding capacity of a grow medium is controlled by its texture, composition, and amount of organic matter content it contains.Nov 22, 2021
What is the water holding capacity of meat?
The water-holding capacity of meat is at a minimum at the isoelectric point (pI) of meat proteins.
Where is water found in muscle tissue?
The water in muscle tissue is located within the fibers between the thick and thin filaments and between myofibrils, and between fibers in the extracellular space. Changes in WHC of meat are caused by variations in the immobilization of water in the interfilamental spaces and in the filaments themselves ( Hamm, 1986 ).
What is WHC in meat?
WHC is defined as the ability of meat and meat products to bind water (Pearce et al., 2011) during slicing, mincing, and pressing and also during transport, storage, processing, and cooking (Hamm, 1986).
What is the function of WHC in postmortem glycolysis?
Postmortem glycolysis produces lactic acid, which reduces pH and results in loss of WHC of proteins via charge shielding. A number of approaches have been taken to increase WHC in postrigor muscle. Enhancement is the direct injection of solutions that usually contain salt and a compound that increases pH (phosphate and ammonium hydroxide) overcoming the charge-shielding effect. High-pressure processing and treatment with cysteine proteases (calpains) have also been used to degrade myofibrillar protein structure allowing water to infiltrate.
What is the WHC of flour?
Water-holding capacity (WHC) (or water-binding capacity, or water-absorption capacity) is a measure of the total amount of water that can be absorbed per gram of a protein powder. This property is based on the direct interaction of protein molecules with water and other solutes. Heat-induced protein denaturation may cause cooked flours to lose their solubility, but their ability to entrap and retain water is typically improved by the process ( Lin et al., 1974; Kaur and Singh, 2007; Aguilera et al., 2009; Ma et al., 2011; Pelgrom et al., 2013; Aryee and Boye, 2017 ). Cooking and isoelectric precipitation were found to improve the WHC of lentil flour ( Aryee and Boye, 2017 ). Restricting protein-water interaction and promoting aggregation reduces the WHC of gel. Gels with low WHC values are often dry with low texture stability ( Nieto-Nieto et al., 2016 ).
What is the WHC of dietary fiber?
The WHC or hydration properties of dietary fiber refer to its ability to retain water within its matrix. The WHC (see Figure 36.1) was approximately 8.39 g water/g solid for variety AK, whereas varieties RG, GS, and L had WHC in the range of 1.6–1.9 g water/g solid and GD, RD, and WA varieties had similar WHC in the range of 3.3–3.9 g water/g solid ( Carson et al., 1994; Figuerola et al., 2005; Sudha et al., 2007 ). Higher WHC helps to increase the stool weight and potentially slows the rate of nutrient absorption from the intestine ( Gallaher and Schneeman, 2001) and enhances the viscosity of added food. The low WHC in varieties RG, GS, and L was attributed to the higher ionic strength of phosphate buffer solution in comparison with either distilled water or tap water. Swelling capacity, which is related to the amount of insoluble fiber present, was in the range of 6.6–8.3 ml water/g. The FBC was quite low (0.6–1.45 g oil/g). These results suggest the effectiveness of fortifying with apple pomace in the development of food products rich in dietary fiber and in low-calorie foods.
What proteins are involved in WHC?
The main myofibrillar proteins, myosin, actin, tropomyosin, and troponin, are the major muscle components able to retain water in meat. It has been shown that the postmortem events, such as the amplitude and rate of pH decline, proteolysis, and even protein oxidation, are the key factors that influence the WHC of a meat ( Huff-Lonergan and Lonergan, 2005 ). Using a proteomic approach, Hwang (2004) showed a strong relationship between high water losses and the rate of postmortem proteolysis of pig Longissimus dorsi muscle. The author identified four proteins related to WHC: troponin T, adenylate kinase, adenosine triphosphate (AT P)-dependent proteinase SP-22 (currently listed under the name Prdx3), and the DJ-1 protein encoded by PARK7. In another study, van de Wiel and Zhang (2007) analyzed the pork muscle proteome and proposed protein markers related to the processes that may cause water drip loss. The major proteins were creatine phosphokinase type M, desmin, and an activator of transcription. Thus, samples with the highest water losses were characterized by an overabundance of creatine phosphokinase M type, inducing a rapid pH drop and alteration of the rate of muscle contraction. In addition, it was suggested that high levels of desmin observed in samples with lower WHC would increase the lateral shrinkage of myofibrils during the rigor mortis and therefore a modification of the compartmentalization of the water in muscle tissue, leading to considerable water loss. Phongpa-Ngan et al. (2011) analyzed the proteomes of chickens from two extreme groups of WHC (high vs. low) by 2DE and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS). They revealed five proteins with higher abundance in the group of high WHC and one protein with higher abundance in the low-WHC group. These proteins ( Table 12.2) correspond to metabolic enzymes, such as pyruvate kinase, triosephosphate isomerase, and some Hsps. Yu et al. (2009) analyzed more particularly the involvement of Hsps in the phenomenon of water loss. They tested four Hsps (αB-crystallin, Hsp27, Hsp70, and Hsp90) whose abundance measured by enzyme-linked immunosorbent assay (ELISA) in the Longissimus dorsi (LD) muscle of pigs tended to decline after the transport of animals. The authors revealed a close relationship between the decrease of the expression of Hsps and increasing water loss. Di Luca et al. (2013a,b) used 2DE DIGE to identify biomarkers of WHC meat to be ultimately used for industrial purposes. Among 44 proteins showing a modification of abundance during the postmortem period, only the abundance of Hsp70 was found to be related to WHC. Therefore, the authors suggested that Hsp70 chaperone could play a protective role against cleavage and aggregation of proteins.
What is the water holding capacity of meat?
Water-holding capacity (WHC) may be defined as the ability of meat to retain its own water under external influences such as compression or centrifugation. In this case, water-binding capacity becomes the ability of the meat to bind extra water added to a product. Water absorption or gelling capacity may be defined as the ability ...
Why is WHC important?
WHC plays an important role in developing food texture, especially in comminuted meat products and baked dough ( Zayas, 1997b ). Protein ingredients with very high WHC may dehydrate other ingredients in a food system. Proteins with low WHC can be more sensitive to storage humidity.
What is the WHC of A. senegal gum?
Water-holding capacity (WHC) is the ability of the material to hold water against gravity. The range value of WHC for A. senegal gum was 65.40–65.80 ( Omer, 2004 ). Due to the high water-holding properties of the gum, the gum imparts a smooth texture to the frozen product by inhibiting the formation of ice crystals ( Omer, 2004 ). Kheir (2005) studied some functional properties (WHC and the emulsifying stability) of eight GA formulations, namely, handpicked selected, cleaned, sifting, kibbled 105, kibbled 107, kibbled 119, kibbled 121, and spray dried in an attempt to set standard specifications for each. She noticed that the formulations were varied between raw and processed GA of A. senegal as the influence of processing on properties of GA. The author found that WHC expressed as percentages was highly significantly different between eight GAF. The maximum WHC was recorded in the kibbled 107 (69.7%) and spray-dried (69.5%) formulations. The least WHC was recorded in kibbled 105 forms. The water solubility showed some variations among the different gum formulations, with the highest for the spray dried (98.80%) and the lowest for the sifting formulation (97.40%). However, the solubility in organic solvents (ethanol, acetone, and chloroform) had been generally very low yet with variations among the different formulations. Kheir (2005) reported that the WHC expressed as percentages was highly significantly different between eight GAF. Soibe et al. (2015) researched the impact of partial replacement of wheat with 10%–40% plantain and 1, 2, and 3% GA on composite bread quality attributes. They reported that the difference between the control and the composites was statistically significant ( p < 0.05) at all levels of plantain incorporation of WHC, foaming capacity, emulsion capacity, and bulk density. GA, as used in this study, was found to improve the bread’s textural qualities, as a significantly softer and more springy bread was produced.
What is the WHC of meat?
WHC is defined as the ability of meat to retain its water when external force such as heating, pressing or grinding are applied. Much of the water in meat exists in myofibrils by capillary action, and about 5% of water binds to the hydrophilic groups of amino acids in muscle proteins. Thawing and heating cause the decrease of WHC accompanied by some increase in the exudative meat juice (meat pigments, amino acids, nucleotides, etc.) into the meat surface (drip loss) and the deterioration of meat quality such as texture, flavor or appearance. When pork meat is subjected to high pressure of 100 MPa, the drip loss increases because the myofibrils shorten. An increase in pressure from 200 to 300 MPa reduces the drip loss, thereby contributing to an increase in free water content in meat ( Okamoto and Suzuki, 2002 ). This may be because the space that is able to maintain water increases via the partial destruction of structure of myofibrils, probably because of depolymerization of actin filaments. The application of high pressure to meat also leads to release of divalent cations that bind to myofibrillar proteins due to the electrostatic effect, preventing the formation of salt bridges among myofibrils. As a result, increased moisture retention in meat is achieved by muscle fiber expansion (swelling) caused by enhanced electrostatic repulsions. The drip loss increased again with a further rise in pressure to 400 MPa, indicating the severe denaturation of myofibrillar proteins.
What is bound water?
Bound water is less than 10% of the total and forms layers of water molecules around the myofibrillar proteins. This water has reduced mobility and is very resistant to freezing and evaporation by heat. Immobilised water is held within the structure of the muscle but is not bound to proteins.
Does NaCl increase swelling?
However, addition of 3–5% NaCl causes decreased swelling followed by a rapid increase between 5% and 10% NaCl. Initial swelling has been related to replacement of calcium on meat proteins with sodium.
What is the water holding capacity of soil?
Water Holding Capacity is the ability of a certain soil texture to physically hold water against the force of gravity. It does this by soil particles holding water molecules by the force of cohesion. As an example, a sandier soil has much less water holding capacity than a silt loam soil. Due to the size of the soil particles, ...
What are the three main components of soil?
Soils are made up of three main components: sand, silt and clay. The proportion of each component determines the soil texture. Each soil texture has its own Water Holding Capacity (WHC). The amount of organic matter in the soil also affects water holding capacity to a degree. Water Holding Capacity is the ability of a certain soil texture ...
How much moisture does silt loam soil have?
If a crop is using 0.30” of water per day, the silt loam soil has about a 7 day supply of useable moisture. The sand soil has a little over 2 days. These are huge differences, and will affect how you irrigate, and how long plants can wait for the next rain or the next irrigation.
What is soil texture triangle?
Soil Texture Triangle. Image by: Richard Wheeler (Zephyris), Wikimedia. Not all the soil moisture in a soil is available to the plant either. Clay particles have the ability to physically and chemically “hold” water molecules to the particle more tightly than sands or silts.
How to increase soil water holding capacity?
Implementing any of the following will help increase soil organic matter and therefore water holding capacity: Use cover crops. Use conservational tillage.
Why does sand not hold water?
Some experts like to use the " texture by feel " method to help determine soil texture: Sand - will feel gritty and therefore not hold a lot of water as a result because pores are so large. Water can rapidly move through it but not enough water available to plants.
What is soil texture?
1. Soil texture , which indicates the content of particles of various sizes--such as sand, silt, and clay--in the soil. 2. Soil organic matter, which is decayed material that originated from a living organism, plant or animal based.
What is water holding capacity?
Water-holding capacity of meat is defined as the ability of the postmortem muscle (meat) to retain water even though external pressures (e.g. gravity, heating) are applied to it. The characteristic of water-holding capacity is not trivial. One of the most prevalent pork quality issues is unacceptably high moisture loss ...
What are the factors that affect water retention?
Some of these factors include storage time, physical disruption of the product and storage conditions.
What is bound water?
By definition, bound water is water that exists in the vicinity of non-aqueous constituents (like proteins) and has reduced mobility, i.e does not easily move to other compartments. This water is very resistant to freezing and to being driven off by conventional heating (Fennema, 1985).
How much water is in muscle?
Muscle contains approximately 75% water. The other main components include protein (approximately 20%), lipids or fat (approximately 5%), carbohydrates (approximately 1%) and vitamins and minerals (often analyzed as ash, approximately 1%). The majority of water in muscle is held within the structure of the muscle itself, either within the myofibrils, between the myofibrils themselves and between the myofibrils and the cell membrane (sarcolemma), between muscle cells and between muscle bundles (groups of muscle cells). Once muscle is harvested the amount of water in meat can change depending on numerous factors related to the tissue itself and how the product is handled.
What is the structure of skeletal muscle?
In most muscles the epimysium is continuous with tendons that link muscles to bones. The muscle is subdivided into bundles or groupings of muscle cells. These bundles (also known as fasciculi) are surrounded by another sheath of connective tissue known as the perimysium. A thin layer of connective tissue, the endomysium, surrounds the muscle cells themselves. The endomysium lies above the muscle cell membrane (sarcolemma) and consists of a basement membrane that is associated with an outer layer (reticular layer) that is surrounded by a layer of fine collagen fibrils imbedded in a matrix (Bailey and Light, 1989).
How does thawing meat affect the amount of moisture lost?
Freezing and thawing of fresh meat can have a profound impact on the amount of moisture that is lost as drip. In fact some studies have reported that frozen and thawed pork can have almost a twofold increase in drip loss compared to the non-frozen pork (Penny, 1975). This is in part due to the physical disruption caused by ice crystals formed in the meat. Ice begins to form when meat reaches a temperature of approximately -1°C. At -5°C approximately 75% of the water in meat is ice. Maximum ice formation occurs at -20°C, at which point about 92% of the water in meat is ice. The remaining 8% is relatively resistant to freezing at temperatures even as low as -35°C (Cooke and Wien, 1971). This fraction of water is thought to be the fraction that is closely associated or bound to the proteins in the tissue. The conversion of water to ice has a profound effect on the chemical characterisitics of the meat. As ice forms, the solutes in the tissue essentially become more concentrated. At -15°C, it has been estimated that the concentration of solute in the liquid phase of the meat at that temperature is about 2M, several fold more concentrated than in fresh, non-frozen meat.
What is the backbone of myosin?
Myosin consists of a tail or rod region that forms the backbone of the thick filament. Myosin also contains a globular head region that extends from the thick filament and interacts with actin in the thin filament. The complex formed by the interaction of myosin and actin is often referred to as actomyosin.
