title: Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients.
abstract: 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.
authors.affiliation: CNRS, UMR6265 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France.
authors.forename: Lauriane
authors.initials: L
authors.lastname: Boisard
authors.forename: Isabelle
authors.initials: I
authors.lastname: Andriot
authors.forename: Christine
authors.initials: C
authors.lastname: Arnould
authors.forename: Christine
authors.initials: C
authors.lastname: Achilleos
authors.forename: Christian
authors.initials: C
authors.lastname: Salles
authors.forename: Elisabeth
authors.initials: E
authors.lastname: Guichard
mesh_terms: D002611:Cheese / Q000032:analysis*; D007477:Ions / Q000737:chemistry; D007700:Kinetics; D009682:Magnetic Resonance Spectroscopy; D012212:Rheology; D012964:Sodium / Q000737:chemistry*; D012965:Sodium Chloride
chemical_list: D007477:Ions; D012965:Sodium Chloride; D012964:Sodium