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Table 2 Water hydration capacity

From: Effects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersions

Protein isolate

Water hydration capacity

(g water absorbed per g powder)

Whey

0

Soy (hydrolysate)

1.4

Pea

2.9

  1. Water hydration capacity of WPI, SPI (hydrolyzed), and PPI powders, reported as grams of water absorbed per gram of protein isolate powder