Show simple item record

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, Diarmuid (JJ)
dc.date.accessioned2021-08-16T14:33:42Z
dc.date.available2021-08-16T14:33:42Z
dc.date.issued2020-07-25
dc.identifier.citationLamichhane P, Sharma P, Kelly AL, et al. Solubility of carbon dioxide in renneted casein matrices: Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio. Food Chemistry 2020;336:127625. doi:https://doi.org/10.1016/j.foodchem.2020.127625en_US
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/11019/2574
dc.descriptionpeer-revieweden_US
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_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesFood Chemistry;Vol. 336
dc.rights© 2020 Elsevier Ltd. All rights reserved.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttps://www.elsevier.com/tdm/userlicense/1.0/
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectCarbon dioxide solubilityen_US
dc.subjectCasein matricesen_US
dc.subjectSlit and crack defectsen_US
dc.subjectEye-developmenten_US
dc.titleSolubility of carbon dioxide in renneted casein matrices: Effect of pH, salt, temperature, partial pressure, and moisture to protein ratioen_US
dc.typeArticleen_US
dc.embargo.terms2021/07/25en_US
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2020.127625
dc.identifier.piiS0308814620314874
dc.contributor.sponsorDairy Research Irelanden_US
dc.contributor.sponsorOmuaen_US
dc.contributor.sponsorTeagasc Walsh Fellowship Programmeen_US
dc.source.volume336
dc.source.beginpage127625
refterms.dateFOA2021-07-25T00:00:00Z
dc.source.journaltitleFood Chemistry


Files in this item

Thumbnail
Name:
Solubility-of-carbon-dioxide-i ...
Size:
973.1Kb
Format:
PDF
Description:
PDF file of pre-proof article

This item appears in the following Collection(s)

Show simple item record