Effect of Protein–Lipid–Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: As Affected by Hydration in Powders

Date

2015-09-02

Author

Yücel, Umut
Peterson, Devin G.

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

125
views

0
downloads

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.

Subject Keywords

Salt reduction, Sensory hydration rate, Aftertaste, Emulsions, Protein-salt ionic Interactions

URI

https://hdl.handle.net/11511/56869

Journal

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

DOI

https://doi.org/10.1021/acs.jafc.5b02312

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Effect of Protein-Lipid-Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: In Solutions Yücel, Umut; Peterson, Devin G. (2015-09-02) The influence of protein sodium interactions on the availability of sodium in the aqueous phase of liquid samples and consequently on the perception of saltiness was investigated. The aqueous effluents of casein and casein emulsion salt solutions were monitored for sodium availability from a tongue column system. In the aqueous protein salt solutions, increasing the protein/salt ratio from 1:1 to 5:1 or 10:1 significantly decreased the initial salt concentration in the effluent and resulted in a higher salt...
Effect of some intense sweeteners on rheological, textural and sensory properties of chocolate Yücekutlu, Mutlu; Öztop, Halil Mecit; Mert, Behiç; Department of Food Engineering (2015) Development of a high-quality low-calorie chocolate needs the use of the most appropriate ingredients that could substitute sugar without negatively affecting several product properties. Although it is possible to formulate sugar-free or sugar-reduced chocolates with an acceptable sweetness level, these chocolates often show poorer sensory properties, especially undesirable mouthfeel, which could limit their consumption. In this study, low-sucrose chocolates sweetened with sucralose and stevia by using bulk...
Effect of controlled athmosphere storage,modified athmosphere packaging and gaseous ozone treatment on the survival characteristics of Salmonella enteritidis ay cherry tomatoes Daş, Elif; Gürakan, Candan; Department of Food Engineering (2004) In recent years, outbreaks of infections associated with raw and minimally processed fruits and vegetables have been reported. Possible sources for contamination are irrigation water, manure, wash water, handling by workers and contact with contaminated surfaces. Pathogens can occur on raw and minimally processed produce at populations ranging from 103 to 109 CFU/g and able to survive and sometimes grow under various storage conditions. The objective of this study was to analyse the growth/survival of Salmo...
Effect of hydrogenation conditions on rheological and micro-structural properties of fats Başkoçak, Altuğ; Mert, Behiç; Department of Food Engineering (2011) Hydrogenation is one of the most applied techniques in the fats and oils industry to produce wide range of hardened fats with different physical and chemical properties. Each different combination of hydrogenation conditions serves products of different rheological and micro-structural properties. Therefore, the purpose of this study is to examine the effect of different industrially available catalysts on rheological and micro-structural properties of hydrogenated fats. Three different catalysts were used ...
Effect of high-pressure processing (HPP) on production and characterization of chia seed oil nanoemulsions Kaya, Eda Ceren; Öztop, Halil Mecit; Alpas, Hami (2021-04-01) © 2021 Elsevier LtdChia seed is a good source of protein, carbohydrate, fat, dietary fiber, antioxidants and contain poly unsaturated fatty acids (PUFA) higher than any other seed-based food sources. In this study, the extracted oil from chia seed by conventional and high pressure processing (HPP) extraction was used to prepare nanoemulsions. The spontaneous emulsification was approached at six concentrations (0.5, 1, 1.25, 1.5, 2.5 and 3% (w/w)) and four different surfactants to oil ratio (1,2,3 and 4 (w/w...

Citation Formats

U. Yücel and D. G. Peterson, “Effect of Protein–Lipid–Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: As Affected by Hydration in Powders,” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, pp. 7494–7498, 2015, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/56869.