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


Yucel U. , Peterson D. G.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.63, ss.7494-7498, 2015 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 63 Konu: 34
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1021/acs.jafc.5b02312
  • Dergi Adı: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Sayfa Sayıları: ss.7494-7498

Özet

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.