食品化学第2章 水.ppt

第二章 水 water;Functions of water;水分——人体中最丰富最重要的物质;Water is essential;Water content of food;Water seems, at first sight, to be a very simple molecule, consisting of just two hydrogen atoms attached to an oxygen atom. Indeed, there are very few molecules that are smaller or lighter.;2.1 水的结构;2.1 水的结构Water Structure;水分子的结构特点;Supramolecular Structure of Water;水的三维空间结构;冰的结构;液态水的结构不稳定，并不是单纯由氢键形成四面体形状，而是通过“H-桥”形成短暂的多边形结构； 水分子的排列是动态的； 水中的氢键可被溶于其中的盐及具有亲水/疏水基团的分子破坏，如盐水;2.2 食品中水的存在状态;2.2.1水－溶质相互作用;水与极性溶质的相互作用;;水与非极性物质的相互作用;笼状水合物是水分子企图避免与疏水基团接触所产生的结果，影响到蛋白质等大分子的构象、反应性和稳定性;;水与双亲分子的相互作用;;水与两性分子聚合体的作用; Spontaneous folding（自发折叠） Surface activity 驱动力：疏水相互作用;2.2.2 水分的存在状态;;自由水与结合水的性质比较;高水分含量的食品易滋生微生物吗？;2.3 水分活度(Aw)和相对蒸汽压;食品的水分含量和它的腐败性存在关系 相同含水量的食品腐败性不同 与非水成分缔合程度低的水分贡献率大 水分活度反映水与各种非水成分缔合的强度 水分活度是微生物生长和产品稳定性的指标;2.3.1 水分活度的定义;H2Ol;Vapor Pressure of Pure Water;;25℃部分常用饱和盐溶液的水分活度;Vapor above a Solution;Vapor Depends on Solution Composition;Two solutions/One container;水分活度的测定方法;2.3.2 水分活度与温度的关系;水分活度与温度的关系;水分活度与温度的关系;2.4 水分吸着等温线;2.4.1 水分吸着等温线定义与区间;广泛水分含量范围食品的水分吸着等温线;低水分含量范围食品的水分吸着等温线;;;BET理论;BET理论;2.4.2 MSI 与温度的关系;2.4.3 滞后现象（hysteresis);滞后现象（hysteresis);滞后现象产生的原因?;冷冻干燥苹果片的吸着滞后现象;冷冻干燥熟猪肉的吸着滞后现象;冷冻干燥大米的吸着滞后现象;2.5 水分活度（等温吸湿线） 与食品稳定性的关系 ;aw比水分含量能更好地反映食品的稳定性;;食品稳定性与等温吸湿线的关系;1. The rate of reaction is expressed logarithmically on the y-axis so a small change on the graph means a very large change in reality. 2. The rate of most chemical reaction decreases rapidly with aw and often reaches zero at or before the monolayer value. The argument of this is that as there is less water able to act as a solute for the reaction the rate is slowed. 3. In some cases there is a decrease in rate at very high aw due to a dilution of reagents. 4. Bacterial growth is also governed by chemical reaction and rapidly tends to zero as aw is decreased.;5. The rate of lipid oxidation may increase at very low water activities. Lipid oxidation is obviously not a conventionally aqu