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Open AccessArticle
Soluble Salts in Processed Cheese Prepared with Citrate- and Phosphate-Based Calcium Sequestering Salts
by
Gaurav Kr Deshwal
Gaurav Kr Deshwal 1,2
,
Laura G. Gómez-Mascaraque
Laura G. Gómez-Mascaraque 1
,
Mark Fenelon
Mark Fenelon 1 and
Thom Huppertz
Thom Huppertz 2,3,*
1
Department of Food Chemistry and Technology, Teagasc Food Research Centre, P61 C996 Fermoy, Ireland
2
Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
3
Department of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland
*
Author to whom correspondence should be addressed.
Molecules 2024, 29(15), 3631; https://doi.org/10.3390/molecules29153631 (registering DOI)
Submission received: 28 June 2024
/
Revised: 25 July 2024
/
Accepted: 31 July 2024
/
Published: 31 July 2024
Abstract
In this study, the protein and salts distribution (Ca, P, Na and Mg) in processed cheese (PC) samples prepared with 180 or 360 mEq/kg of the calcium sequestering salts (CSS) disodium phosphate (DSP), disodium pyrophosphate (DSPP), sodium hexametaphosphate (SHMP) and trisodium citrate (TSC) was studied. For this purpose, a water-soluble extract (WSE) of PC samples was prepared. All PC samples contained 45–46% moisture, 26–27% fat and 20–21% protein and had a pH of 5.2 or 5.7. Ultracentrifugation slightly reduced the protein content of the WSE of PC, indicating that most protein in the WSE was non-sedimentable. At equal concentration of CSS, the protein content of the WSE was higher for PC at pH 5.7 compared to PC at pH 5.2. Approximately 55–85% of the Ca and P in the WSE of samples was 10 kDa-permeable for PC prepared with DSPP and SHMP. This suggests that the formation of non-permeable Ca–polyphosphate–casein complexes. For PC prepared with TSC, >90% of Ca in the WSE was 10 kDa-permeable, indicating that micellar disruption arises from sequestration of micellar Ca. These results indicate that the WSE method is an appropriate method to understand how salts present in PC are distributed. However, the WSE and ultracentrifugal supernatant of the WSE can include both soluble and protein-associated salts. Therefore, determining levels of salts in 10 kDa permeate of ultracentrifugal supernatant of the WSE is most appropriate.
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MDPI and ACS Style
Deshwal, G.K.; Gómez-Mascaraque, L.G.; Fenelon, M.; Huppertz, T.
Soluble Salts in Processed Cheese Prepared with Citrate- and Phosphate-Based Calcium Sequestering Salts. Molecules 2024, 29, 3631.
https://doi.org/10.3390/molecules29153631
AMA Style
Deshwal GK, Gómez-Mascaraque LG, Fenelon M, Huppertz T.
Soluble Salts in Processed Cheese Prepared with Citrate- and Phosphate-Based Calcium Sequestering Salts. Molecules. 2024; 29(15):3631.
https://doi.org/10.3390/molecules29153631
Chicago/Turabian Style
Deshwal, Gaurav Kr, Laura G. Gómez-Mascaraque, Mark Fenelon, and Thom Huppertz.
2024. "Soluble Salts in Processed Cheese Prepared with Citrate- and Phosphate-Based Calcium Sequestering Salts" Molecules 29, no. 15: 3631.
https://doi.org/10.3390/molecules29153631
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