Water mobility in cheese by means of Nuclear Magnetic Resonance relaxometry

Date

2021-06-01

Author

Kruk, Danuta
Florek – Wojciechowska, Malgorzata
Masiewicz, Elzbieta
Öztop, Halil Mecit
Ploch-Jankowska, Anna
Duda, Piotr
Wilczynski, Slawomir

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1H NMR relaxometry studies have been performed for different kinds of cheese in order to enquire into mechanisms of water mobility in the cheese structures. The exploited frequency range, from 4 kHz to 40 MHz, allowed probing water dynamics on a broad range of time scales. Two fractions of water of much different dynamical properties, referred to as confined-water and free-water, have been revealed. It has been demonstrated that dynamics of water molecules confined in the macromolecular matrix is about four orders of magnitude slower compared to bulk water, while the second fraction exhibits dynamics by slower only by one order of magnitude. It has turned out that the differences in the water behaviour and, hence, macroscopic properties of cheese are related to differences in the relative populations of these fractions and the portion of water molecules bound to proteins, while the time scale of water dynamics is similar for all cases.

Subject Keywords

Cheese, Dynamics, NMR, Relaxation, Water

URI

https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85099987052&origin=inward
https://hdl.handle.net/11511/89274

Journal

Journal of Food Engineering

DOI

https://doi.org/10.1016/j.jfoodeng.2021.110483

Collections

Department of Food Engineering, Article

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Citation Formats

D. Kruk et al., “Water mobility in cheese by means of Nuclear Magnetic Resonance relaxometry,” Journal of Food Engineering, pp. 0–0, 2021, Accessed: 00, 2021. [Online]. Available: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85099987052&origin=inward.