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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

pH influences hydrolysis of sodium polyphosphate in dairy matrices and the structure of processed cheese

Texto completo
Autor(es):
Barth, A. P. [1] ; Tormena, C. F. [2] ; Viotto, W. H. [1]
Número total de Autores: 3
Afiliação do(s) autor(es):
[1] Univ Estadual Campinas, UNICAMP, Sch Food Engn, BR-13083862 Campinas, SP - Brazil
[2] Univ Estadual Campinas, UNICAMP, Inst Chem, BR-13083970 Campinas, SP - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: JOURNAL OF DAIRY SCIENCE; v. 100, n. 11, p. 8735-8743, NOV 2017.
Citações Web of Science: 1
Resumo

We investigated the effect of pH (5.2 to 6.8) on the hydrolysis of a sodium polyphosphate in water, milk, calcium caseinate, and spreadable processed cheese, as well as the effect of pH on the cheese structure. Monitoring of the hydrolysis in water and the different milk matrices was carried out using P-31 nuclear magnetic resonance technique. In general, the decrease in pH increased the hydrolysis of polyphosphates in all matrices. The presence of calcium in milk increased the rate of hydrolysis. Hydrolysis in milk was higher than in calcium caseinate, probably due to lower molecular mobility in concentrated systems with high viscosity. Increasing the pH decreased the hardness and adhesiveness of the cheeses. At low pH (5.2 and 5.6), the cheeses presented a granular structure, although, at more neutral pH (6.0 to 6.8), the structure was continuous, homogeneous, and more fluid. These results highlight the importance of precise pH control in the manufacture of processed cheeses. (AU)

Processo FAPESP: 14/07291-3 - Interações moleculares e mudanças estruturais durante o processamento de requeijão cremoso com polifosfatos de diferentes tamanhos de cadeia
Beneficiário:Walkiria Hanada Viotto
Linha de fomento: Auxílio à Pesquisa - Regular