. 2019 Jun 11;56(8):3697–3706. doi: 10.1007/s13197-019-03833-3

Table 2.

Water absorption capacity (WAC) (g of water/g of protein), oil holding capacity (OHC) (mL of absorbed oil/g of protein), water holding capacity (WHC) (g of water/g of protein), and index of water solubility (IWS) (%) of natural yeast (NY), mechanically ruptured yeast (MRY), modified autolysis yeast (MAY) and textured soy protein (TSP)

Samples	WAC (g of water/g of protein)	OHC (mL of oil/g of protein)	WHC (g of water/g protein)	IWS (%)
NY	4.45 ± 0.02^a	8.44 ± 0.10^b	7.69 ± 0.17^c	12.61 ± 0.94^d
MRY	3.98 ± 0.02^b	8.82 ± 0.20^a	7.69 ± 0.31^c	29.66 ± 0.91^b
MAY	3.58 ± 0.01^c	7.82 ± 0.13^c	14.50 ± 0.04^a	64.02 ± 0.30^a
TSP	4.51 ± 0.01^a	4.28 ± 0.12^d	8.69 ± 0.13^b	27.21 ± 0.52^c

Mean ± standard deviation. Different letters in the same column indicate significant statistical differences (p ≤ 0.05) among samples