title: Effect of Protein-Lipid-Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: As Affected by Hydration in Powders.
abstract: There is a broad need to reformulate lower sodium food products without affecting their original taste. The present study focuses on characterizing the role of protein-salt interactions on the salt release in low-moisture systems and saltiness perception during hydration. Sodium release from freeze-dried protein powders and emulsion powders formulated at different protein/lipid ratios (5:0 to 1:4) were characterized using a chromatography column modified with a porcine tongue. Emulsion systems with protein structured at the interface were found to have faster initial sodium release rates and faster hydration and were perceived to have a higher initial salt intensity with a lower salty aftertaste. In summary, exposure of the hydrophilic segments of the interface-structured proteins in emulsions was suggested to facilitate hydration and release of sodium during dissolution of low-moisture powder samples.
authors.affiliation: Food Engineering Department, Middle East Technical University , Ankara, Turkey.|Department of Food Science and Nutrition, University of Minnesota , 1334 Eckles Avenue, St. Paul, Minnesota 55108, United States.
authors.forename: Umut
authors.initials: U
authors.lastname: Yucel
authors.affiliation: Department of Food Science and Nutrition, University of Minnesota , 1334 Eckles Avenue, St. Paul, Minnesota 55108, United States.
authors.forename: Devin G
authors.initials: DG
authors.lastname: Peterson
mesh_terms: D000818:Animals; D004044:Dietary Proteins / Q000032:analysis / Q000378:metabolism*; D006801:Humans; D050356:Lipid Metabolism; D009055:Mouth / Q000737:chemistry / Q000378:metabolism*; D011208:Powders / Q000032:analysis / Q000378:metabolism; D017673:Sodium Chloride, Dietary / Q000032:analysis / Q000378:metabolism*; D012982:Sodium, Dietary / Q000032:analysis / Q000378:metabolism; D013552:Swine; D055697:Taste Perception; D014059:Tongue / Q000737:chemistry / Q000378:metabolism; D014867:Water / Q000032:analysis / Q000378:metabolism*
chemical_list: D004044:Dietary Proteins; D011208:Powders; D017673:Sodium Chloride, Dietary; D012982:Sodium, Dietary; D014867:Water
keywords: aftertaste; emulsions; protein−salt ionic interactions; salt reduction; sensory hydration rate