They aree synonyms usually abbreviated WHC. Methods, see the EZ-driploss method.

Lonergan has a nice review article on water compartments in meat.

These are synonyms. Have you tried Grau and Hamm method to measure, this is a traditional technique.

Refer to:

Thank you for the respond. But the respond was related to meat.

How about if want to test the bacterial cellulose? what method suitable?

Water binding capacity is the tendency of water to associate with hydrophilic substances whereas Water holding capacity is the ability of a matrix of molecules to entrap large amounts of water in a manner such that exudation is prevented. Bound water exists in the vicinity of solutes and other non-aqueous constituents, exhibit reduced mobility and properties differing significantly from “bulk water” in the same system and does not freeze at -40°C.

Indeed, Water binding capacity is the tendency of water to associate with hydrophilic substances whereas Water holding capacity is the ability of a matrix of molecules to entrap certain amounts of water

Thank you for the respond.

Anyone know the method to evaluate the water binding capacity of cellulose?

Hello Khairul,

WHC or WBC is really an ill-defined concept. Method varies from material to material. Centrifugation technique is the most common ( and there is no agreement on which speed you want to use). Obviously, for higher speed, your material will loose more water and vice versa. We have a publication on the hydratin properties of vegetable, which addresses some aspects of it. Here is the link:

http://www.sciencedirect.com/science/article/pii/S0963996913004766

it depends on the food you referring to, in meat it is referred to as WHC, you will probably find papers produced by working groups establishing what the "meat-community" understands as WHC, and methods used; Meat Science might be a good journal to look that up; when I had the same question some years ago binding was more used by american authors, or influenced by american english; I can give further help on this; maybe you should try and find work by, e.g., Gerald Offer, Bendal, Honikel, and so on, and OECD methodology, and other organizations

Dear all,

I have been recently requested to explain the importance and values of water binding capacity in by-pass fats (lipids for ruminants nutrition). Do you have any information on this? I would appreciate it very much.

Thanks,

Regards.

Very informative and fruitful Book, Thanks

Water binding capacity implies the ability of a material to take in water due to its hydrophilic nature; while Water holding capacity has to do with the amount of water that can be bound in a material without the influence of external forces.

Water-holding capacity (WHC): The ability of the meat to retain the tissue water present within its structure. and Water-binding capacity (WBC): The ability of the meat to bind added water.

Water absorbed is held and bound by the material to give water holding capacity.

Water in the material after absorption = free water + bound water

Free water is physcially embedded water in channels/ lumen and pores

Bound water is water bound by intermoelcular interactions and less mobile as free water

Water holding Capacity is water held upto saturation

Water binding Capacity is water held by the material after subjecting the material to external forces

So concerning the ratio of free water: bound water, WHC would mean that the material has more free water than its WBC and WBC obviously would mean that the material has more bound water than free water. The proportion of bound water:free water here in WBC will vary depending on the process shear, temperature and time conditions. It can be less likely that processes can increase WBC though increase in bound water via ionic interactions for example.