摘要：Protein-water interaction is an important phenomenon from the point of view of some properties of food systems such as dehydration, rehydration, solubility. Viscosity, gelatinization and heat stability. Protein-water interactions occurs mainly at polar amino acid sites on the protein molecule. Terms of structural, monolayer, unfreezeable, hydrophobic hydration, multilayer, imbition or capillary and hydrodynamic hydration water are used to describe the types of water in protein-food systems. Factors which affect the protein-water interactions include the number and the nature of water binding sites on the protein molecule, protein conformation, pH, temperature, ions and others. Milk protein-water interactions affect the physical, chemical and functional characteristics of various milk products obtained by the processing treatments including heating, acid or enzymatic coagulation, concentration, drying and freezing.
