第七节水一溶质相互作用一、宏观水平水结合（Waterbinding）水合（Hydration）水结合和水合常被用来表示水与包括细胞物质在内的亲水物质缔合的一般倾向影响水结合的程度和强度的因素盐的组成非水成分的本质温度pH 值16
第七节 水-溶质相互作用 一、宏观水平 水结合（Water binding）水合（Hydration） 水结合和水合常被用来表示水与包括细胞物质在 内的亲水物质缔合的一般倾向。 影响水结合的程度和强度的因素 非水成分的本质 盐的组成 pH 值 温度 16
With respect to foods, the terms “waterbinding" and “"hydration" are often used toconvey a general tendency for water toassociate with hydrophilic substancesincluding cellular materials.When used in this manner, the termspertain to the macroscopic level17
With respect to foods, the terms “water binding” and “hydration” are often used to convey a general tendency for water to associate with hydrophilic substances, including cellular materials. When used in this manner, the terms pertain to the macroscopic level. 17
持水力（Water holding capacity）描述由分子（通常是以低浓度存在的大分子）构成的基体通过物理方式截留大量水而阻止水渗出的能力例如：果胶、淀粉凝胶、动物组织细胞特点切割或碎时不会流出性质几乎与纯水相同易干燥除去、易冻结为冰，可作为溶剂整体流动被严格控制，但个别分子的运动与一般稀盐溶液中的水分子无异18
持水力（Water holding capacity） 描述由分子（通常是以低浓度存在的大分子） 构成的基体通过物理方式截留大量水而阻止水 渗出的能力。 例如：果胶、淀粉凝胶、动物组织细胞 特点 切割或剁碎时不会流出 性质几乎与纯水相同 易干燥除去、易冻结为冰，可作为溶剂 整体流动被严格控制，但个别分子的运动 与一般稀盐溶液中的水分子无异 18
"Water holding capacity" is a term that isfrequently employed to describe the abilityof a matrix of molecules, usuallymacromolecules present at lowconcentrations, to physically entrap largeamounts of water in a manner that inhibitsexudationFamiliar food matrices that entrap water inthis way include gels of pectin and starch,and cells of tissues, both plant and animal.19
“Water holding capacity” is a term that is frequently employed to describe the ability of a matrix of molecules, usually macromolecules present at low concentrations, to physically entrap large amounts of water in a manner that inhibits exudation. Familiar food matrices that entrap water in this way include gels of pectin and starch, and cells of tissues, both plant and animal. 19
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