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

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Solubility of carbon dioxide in renneted casein matrices : Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio. / Lamichhane, Prabin; Sharma, Prateek; Kelly, Alan L.; Risbo, Jens; Rattray, Fergal P.; Sheehan, Jeremiah J.

In: Food Chemistry, Vol. 336, 127625, 2021.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Lamichhane, P, Sharma, P, Kelly, AL, Risbo, J, Rattray, FP & Sheehan, JJ 2021, 'Solubility of carbon dioxide in renneted casein matrices: Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio', Food Chemistry, vol. 336, 127625. https://doi.org/10.1016/j.foodchem.2020.127625

APA

Lamichhane, P., Sharma, P., Kelly, A. L., Risbo, J., Rattray, F. P., & 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]. https://doi.org/10.1016/j.foodchem.2020.127625

Vancouver

Lamichhane P, Sharma P, Kelly AL, Risbo J, Rattray FP, Sheehan JJ. Solubility of carbon dioxide in renneted casein matrices: Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio. Food Chemistry. 2021;336. 127625. https://doi.org/10.1016/j.foodchem.2020.127625

Author

Lamichhane, Prabin ; Sharma, Prateek ; Kelly, Alan L. ; Risbo, Jens ; Rattray, Fergal P. ; Sheehan, Jeremiah J. / Solubility of carbon dioxide in renneted casein matrices : Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio. In: Food Chemistry. 2021 ; Vol. 336.

Bibtex

@article{4befadf55d56406794531d18dad4b6de,
title = "Solubility of carbon dioxide in renneted casein matrices: Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio",
abstract = "The 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.",
keywords = "Carbon dioxide solubility, Casein matrices, Eye-development, Slit and crack defects",
author = "Prabin Lamichhane and Prateek Sharma and Kelly, {Alan L.} and Jens Risbo and Rattray, {Fergal P.} and Sheehan, {Jeremiah J.}",
year = "2021",
doi = "10.1016/j.foodchem.2020.127625",
language = "English",
volume = "336",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Solubility of carbon dioxide in renneted casein matrices

T2 - Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio

AU - Lamichhane, Prabin

AU - Sharma, Prateek

AU - Kelly, Alan L.

AU - Risbo, Jens

AU - Rattray, Fergal P.

AU - Sheehan, Jeremiah J.

PY - 2021

Y1 - 2021

N2 - The 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.

AB - The 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.

KW - Carbon dioxide solubility

KW - Casein matrices

KW - Eye-development

KW - Slit and crack defects

U2 - 10.1016/j.foodchem.2020.127625

DO - 10.1016/j.foodchem.2020.127625

M3 - Journal article

C2 - 32771897

AN - SCOPUS:85088925686

VL - 336

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 127625

ER -

ID: 248030720