Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients

• Published in: Food chemistry Vol. 136; no. 2; pp. 1070 - 1077
• Main Authors: Boisard, Lauriane, Andriot, Isabelle, Arnould, Christine, Achilleos, Christine, Salles, Christian, Guichard, Elisabeth
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.01.2013; Elsevier
• Subjects: 23Na NMR; analysis; Biological and medical sciences; Cheese; Cheese - analysis; cheeses; chemistry; confocal laser scanning microscopy; Food and Nutrition; Food industries; Fundamental and applied biological sciences. Psychology; ions; Ions - chemistry; Kinetics; Life Sciences; Lipid/protein ratio; Magnetic Resonance Spectroscopy; Microstructure; Milk and cheese industries. Ice creams; Model cheese; nuclear magnetic resonance spectroscopy; Partition coefficient; partition coefficients; protein content; proteins; rheological properties; Rheology; Salt content; sodium; Sodium - chemistry; Sodium Chloride; Sodium mobility; Sodium release; Sodium release; Salt content; Sodium mobility; Model cheese; Lipid/protein ratio; Partition coefficient; Microstructure; 23Na NMR; Na NMR; Dairy product; Mobility; Lipids; Cheese; Protein; Salt; Sodium; Models; Ratio; Kinetics; Structure; Release
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2012.09.035

► Na+ mobility in model cheeses can be investigated by NMR spectroscopy. ► Model cheese structure, rheology and composition affect Na+ mobility. ► Higher protein content and lower NaCl content lead to lower mobility of sodium ions. 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. 23Na 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.