FOOD 2010 Lecture Notes - Lecture 6: Hydrogen Bond, Vapor Pressure, Amphiphile
14 Jul 2018
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Document Summary
The dipolar nature of water affects its physical characteristics like boiling point, feezing point, and vapour pressure. Solubility: molecules can form hydrogen bonds with water means they can be dissolved or dispersed. Hydrophilic compounds: compunds that hydrogen bond easily to water to form solutions or colloidal dispersions. Hydration: is the process by which water molecules surround and interact with solutes by acting as a solvent. Water disperses amphiphilic molecules such as proteins, certain vitamins, phospholipids and sterols, contain both hydrophilic and hydrophobic regions in their structures. Micelles: clusters of molecules in which the hydrophobic groups are directed away from the water while the polar groups are exposed on the external surface. Moisture: the amount of water present in a food such as a component relative to all the solid constituents such as proteins, carbs and any other non-water liquid. Most water in foods is called free water adsorbed water: associates in layers via intermolecular hydrogen bonds around hydrophilic food molecules.
