1. Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients
- Author
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Lauriane Boisard, Christine Achilleos, Christian Salles, Isabelle Andriot, Christine Arnould, Elisabeth Guichard, Centre des Sciences du Goût et de l'Alimentation (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Agroécologie [Dijon], Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Unité de recherches en Technologie et Analyses Laitières (URTAL), and Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement
- Subjects
Magnetic Resonance Spectroscopy ,030309 nutrition & dietetics ,Sodium ,Kinetics ,Analytical chemistry ,chemistry.chemical_element ,Sodium Chloride ,Analytical Chemistry ,Ion ,03 medical and health sciences ,0404 agricultural biotechnology ,Cheese ,Ions ,0303 health sciences ,Relaxation (NMR) ,Aqueous two-phase system ,04 agricultural and veterinary sciences ,General Medicine ,Microstructure ,040401 food science ,Partition coefficient ,chemistry ,Composition (visual arts) ,Rheology ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,Food Science - Abstract
International audience; The mobility and release of sodium ions were assessed in model cheeses with three different lipid/protein ratios, with or without added NaCl. The rheological properties of the cheeses were analysed using uniaxial compression tests. Microstructure was characterised by confocal laser scanning microscopy. (23)Na nuclear magnetic resonance (NMR) spectroscopy was used to study the molecular mobility of sodium ions in model cheeses through measurements of the relaxation and creation times. Greater mobility was observed in cheeses containing a lower protein content and with added NaCl. The kinetics of sodium release from the cheese to an aqueous phase was correlated with the mobility of sodium ions. The highest rates of sodium release were observed with a lower protein content and with added NaCl. The water/cheese partition coefficients of sodium increased when NaCl was added or the protein content was higher. The study highlighted the effect of model cheese characteristics on molecular and macroscopic behaviours of sodium.
- Published
- 2013