Molecular interactions and structural changes during processing of requeijão cremoso with polyphosphates of different chain lengths

• Grant number: 14/07291-3
• Support Opportunities: Regular Research Grants
• Start date: July 01, 2014
• End date: August 31, 2016
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Walkiria Hanada Viotto
• Grantee: Walkiria Hanada Viotto
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated researchers: Alviclér Magalhães

Abstract

Sodium polyphosphates with different chain lengths are widely used as emulsifying agents in processed cheese manufacture for casein stabilization, as well as improving texture and functionality of the cheese. The essential role of polyphosphate during processing involves calcium sequestering, leading to the hydration and dispersion of casein, which is able to act as an emulsifier, resulting in the formation of a homogeneous cheese structure. The polyphosphate chain length affects the dissociation of casein, fat emulsification, new protein interactions, and thus, texture and functionality of processed cheese. The polyphosphate chain length may not remain the same due to hydrolysis reactions occurring as a function of heat treatment, pH and ionic environment. Despite the fact that there are many studies concerning the role of different salts in processed cheese manufacture, little is known about the action of polyphosphates of different chain lengths and even less about the salt mixtures used in the manufacture of requeijão cremoso. More recently, some hypotheses on the reassociation of casein, the molecular interactions involved in the formation of the final matrix, and what is the possible role of water in the new structure have been formulated. Nuclear Magnetic Resonance (NMR) enables to evaluate composition and length of the polyphosphate chain, water mobility, and the interactions of polyphosphates with the protein matrix. The objective of our study is to clarify the mode of action of polyphosphates with different chain lengths on the characteristics of casein during processed cheese manufacture using a cheese model system. Casein dissociation, fat emulsification, microstructure, water mobility, distribution of polyphosphates, and viscosity will be determined in order to follow the structural changes of the protein matrix, and their effects on the texture profile of the final product. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

BARTH, A. P.; TORMENA, C. F.; VIOTTO, W. H.. pH influences hydrolysis of sodium polyphosphate in dairy matrices and the structure of processed cheese. JOURNAL OF DAIRY SCIENCE, v. 100, n. 11, p. 8735-8743, NOV 2017. (14/07291-3)