Solubility of carbon dioxide in renneted casein matrices: effect of pH, salt, temperature, partial pressure, and moisture to protein ratio

Simple item page
dc.contributor.authorLamichhane, Prabin
dc.contributor.authorSharma, Prateek
dc.contributor.authorKelly, Alan L.
dc.contributor.authorRisbo, Jens
dc.contributor.authorRattray, Fergal P.
dc.contributor.authorSheehan, Jeremiah J.
dc.contributor.funderDairy Research Irelanden
dc.contributor.funderOrnuaen
dc.contributor.funderTeagascen
dc.contributor.funderUniversity of Copenhagenen
dc.date.accessioned2021-11-18T12:41:40Z
dc.date.available2021-11-18T12:41:40Z
dc.date.issued2020-07-25
dc.description.abstractThe solubility of carbon dioxide (CO2) in the moisture and protein components of cheese matrices and the influence of changing pH, salt and temperature levels remains unclear. In this study, model casein matrices were prepared, by renneting of micellar casein concentrate (MCC), with modulation of salt and pH levels by adding salt and glucono delta-lactone, respectively, to the MCC solutions prior to renneting. Different moisture-to-protein levels were achieved by freeze-drying, incubation of samples at different relative humidities, or by applying varying pressures during gel manufacture. The CO2 solubility of samples decreased linearly with both increasing temperature and salt-in-moisture content, whereas solubility of CO2 increased with increasing pH. A non-linear relationship was observed between CO2 solubility and the moisture-to-protein ratio of experimental samples. Overall, such knowledge may be applied to improve the quality and consistency of eye-type cheese, and in particular to avoid development of undesirable slits and cracks.en
dc.description.sponsorshipDairy Research Ireland (Dairy Levy Trust Fund (RMIS 6259)); Teagasc (Walsh Fellowship programme)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid127625en
dc.identifier.citationLamichhane, P., Sharma, P., Kelly, A. L., Risbo, J., Rattray, F. P. and Sheehan, J. J. (2021) 'Solubility of carbon dioxide in renneted casein matrices: effect of pH, salt, temperature, partial pressure, and moisture to protein ratio', Food Chemistry, 336, 127625 (7pp). doi: 10.1016/j.foodchem.2020.127625en
dc.identifier.doi10.1016/j.foodchem.2020.127625en
dc.identifier.endpage7en
dc.identifier.issn0308-8146
dc.identifier.journaltitleFood Chemistryen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/12228
dc.identifier.volume336en
dc.language.isoenen
dc.publisherElsevieren
dc.rights© 2020 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 licenseen
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectCarbon dioxide solubilityen
dc.subjectCasein matricesen
dc.subjectSlit and crack defectsen
dc.subjectEye-developmenten
dc.titleSolubility of carbon dioxide in renneted casein matrices: effect of pH, salt, temperature, partial pressure, and moisture to protein ratioen
dc.typeArticle (peer-reviewed)en
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
13509_solubility.pdf
Size:
973.2 KB
Format:
Adobe Portable Document Format
Description:
Accepted Version
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
2.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Food and Nutritional Sciences - Journal Articles