Water mobility in cheese by means of Nuclear Magnetic Resonance relaxometry


Kruk D., Florek – Wojciechowska M., Masiewicz E., ÖZTOP H. M. , Ploch-Jankowska A., Duda P., ...Daha Fazla

Journal of Food Engineering, cilt.298, 2021 (SCI Expanded İndekslerine Giren Dergi) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 298
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.jfoodeng.2021.110483
  • Dergi Adı: Journal of Food Engineering

Özet

© 20211H 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.