Characterization of sodium mobility binding and

Authors: Emily Defnet Lingyang Zhu Shelly J Schmidt

Publish Date: 2016/03/29

Volume: 10, Issue: 3, Pages: 444-452

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Abstract

Reduction of sodium in foods is a top priority in today’s food industry However sodium reduction due to its vital importance as a tastant as well as its contribution to many other food properties is no simple task This study investigated the mobility of sodium ions the ionic binding of sodium ions to xanthan gum a popular functional hydrocolloid used in many processed foods and the effect of sodium ions on the apparent viscosity of fullfat and reducedfat model emulsion systems with increasing concentrations of added sodium ranging from 0 to 480 mg added sodium per 30 g serving 23Na NMR spectroscopy was utilized to measure sodium ion mobility determined by both longitudinal T1 and transverse T2 relaxation times and sodium binding expressed by the ratio of bound to total sodium peak areas as the sodium concentration in the system increased It was found that apparent viscosity increased then decreased with increasing sodium concentration and the concentration at which apparent viscosity began to decrease was higher for the reducedfat compared to the fullfat emulsion system The sodium mobility and sodium binding did not seem to be directly affected by pH The characterization of sodium mobility binding and apparent viscosity in fullfat and reducedfat model emulsion systems provides a foundation upon which further effects of sodium binding and functionality including saltiness perception in food matrices can be investigatedUse of the School of Chemical Sciences NMR Laboratory at the University of Illinois UrbanaChampaign is gratefully acknowledged The assistance of Dr Soo Lee Professor of Food Science at the University of Illinois UrbanaChampaign and Ginnefer Cox PhD candidate with development of the emulsion system formulations and determination of the appropriate sensorybased upper limits of the sodium concentrations used in this study is greatly appreciated Also the assistance of Dr Youngsoo Lee Assistant Professor of Food Science at the University of Illinois UrbanaChampaign and WanYuan Kuo PhD candidate with the rheological measurements is greatly appreciated

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