Define Hydration Properties of Proteins?

General conformation of individual proteins in solution is largely dependent on the interaction with water. The progressive hydration of proteins starting from the dry state. Many functional properties of protein preparations are related to this progressive hydration. Water absorption (water uptake, affinity or binding), swelling, wettability, water holding capacity (water retention) and also cohesion and adhesion are related to the 1st four steps, whereas dispersibility and viscosity (or thickening power) involves 5th step also. Final state of protein, either soluble or insoluble (partially or totally) is also related to important functional properties, such as solubility or instant solubility (in which all five steps take place rapidly). Gelation implies ‘the formation of well-hydrated insoluble mass with specific protein-protein interactions'. Finally, surface properties, such as emulsification and foaming, necessitates a high degree of protein hydration and dispersion in addition to their characteristics.