Effect of Protein-Lipid-Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: In Solutions

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

131
views

0
downloads

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 concentration in the effluent over time. Sensory analysis was in agreement. Samples with increased protein were rated as having significantly lower initial saltiness and a higher salty aftertaste. However, when casein was formulated as an emulsion, the initial release of sodium in the effluent was enhanced (compared to nonemulsified protein). Increasing the emulsion interfacial area (more hydrophilic segments of the protein were structured into the aqueous phase) resulted in a higher salt concentration in the aqueous phase and greater perceived saltiness intensity. In summary, protein interactions, specifically ionic, were reported as food interactions that influence salt perception and provide a basis to develop higher flavor quality low-sodium food products.

Subject Keywords

Salt reduction, Protein-salt ionic interactions, Emulsions, Aftertaste, Sensory

URI

https://hdl.handle.net/11511/57732

Journal

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

DOI

https://doi.org/10.1021/acs.jafc.5b02311

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: As Affected by Hydration in Powders Yücel, Umut; Peterson, Devin G. (2015-09-02) 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 ...
Effect of inorganic salts on the main parameters of the dilute aqueous poly(vinylpyrrolidone) solutions Salamova, UU; Rzaev, ZMO; Altindal, S; Masimov, AA (1996-06-01) The effect of inorganic salts (cosolute) on the main parameters of dilute aqueous poly(vinylpyrrolidone) (PVP) solutions, such as cloud points, phase diagram, theta temperature and viscosity was studied experimentally using various concentrations of salts and said polymer at varying temperatures. It is shown that, thermodynamic incompatibility of aqueous PVP-salts solutions strongly depends on the character of effect of salts (water-structure breakers or water-structure makers). Inclusion of salts into aque...
Effects of different drying temperatures on the physical and mechanical properties of some marbles (Mugla, Turkey) during salt crystallization tests YAVUZ, ALİ BAHADIR; Topal, Tamer (2016-06-01) This study aims to understand the effects of drying temperatures during sodium sulphate salt crystallization tests on the physico-mechanical properties of some Mug. la marbles. Four commercially available and extensively used Turkish marbles, namely Mug. la white, Milas white, Derebag white and Milas Pearl, having different textural properties were subjected to sodium sulphate salt crystallization tests with 30, 60 and 100 degrees C drying temperatures. The change in the physico-mechanical properties of the...
Effects of pH and feeding strategy on metabolite profiling of beta-lactamase producing bacillus licheniformis İler, Nazar; Çalık, Pınar; Department of Chemical Engineering (2005) In this study, the effects of pH and different feeding modes on beta-lactamase production and cell metabolism were investigated with Bacillus licheniformis (ATCC 25972). For this purpose, first, the effects of pH on beta-lactamase activity, cell formation, substrate consumption, as well as intracellular sodium, potassium, ammonium ion, amino acid and organic acid concentrations were investigated in V= 3.0 dm3 batch bioreactors consisting of temperature, pH, foam, stirring rate and dissolved oxygen controls....
EFFECT OF MICROWAVE PROCESSING ON WATER SOLUBLE VITAMINS: KINETIC PARAMETERS Ökmen, Zinet Aytanga; Bayındırlı, Alev (1999-01-01) The effects of microwave processing on water soluble vitamins (ascorbic acid, niacin, thiamin, and riboflavin) were determined. The kinetic parameters of vitamin degradation reactions for microwave heating were determined for model vitamin systems. The degradation reactions were found to be first-order reactions. The kinetic parameters at different temperatures were also determined.

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: In Solutions,” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, pp. 7487–7493, 2015, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/57732.