affect the degree of water binding and indeed have a significant impact on the
development of the foam and its qualitative characteristics.
The hydration ability of sugars in the protein medium has the following patterns:
the highest numbers of hydration were indicated for disaccharides: saccharose – 0.55
g / g, lactulose 0.54 g / g; for monosaccharides they were smaller: tagatose - 0.46 g / g,
glucose - 0.44 g / g, fructose - 0.37 g / g. The higher degree of hydration of
disaccharides in comparison with monosaccharides is confirmed by lower values of the
static dielectric permeability ε
s
: for sucrose solution – 61.7, lactulose – 61.7, tagatose
– 63.2, glucose – 63.5, fructose – 64.7.
Figure 4. Comparative analysis of hydration of sugars
Along with this, the question of the hydration ability of sugars in the ovalbumin
system deserves a separate discussion, since the hydration ability of disaccharides in
solutions of ovalbumin, in comparison with their water solutions, increases, and the
hydration ability of monosaccharides, on the contrary, decreases.
The obtained laws, in our opinion, can be related to the differences in the contact
between the molecules of albumin and sugars and the quality of the formation of
adsorption layers around the protein molecule. Due to numerous hydrophilic bonds,
protein and sugar molecules are able to not only attach water dipoles but also interact
with each other, which results in the inclusion of sugar molecules in the adsorption
sac
cha
ros
e
lac
tul
ose
glu
cos
e
fru
cto
se
tag
ato
se
0,0
0,2
0,4
0,6
0,8
in water
in ovoalbumin
H
ydrat
ion,
g/g
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