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Interaction Between Sodium Chloride and Paracasein as Determined by Water Sorption
Author(s) -
HARDY JOEL J.,
STEINBERG MARVIN P.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13688.x
Subject(s) - salt (chemistry) , chemistry , sorption , water activity , sodium , moisture , sodium salt , ripening , water content , model system , food science , inorganic chemistry , organic chemistry , adsorption , computational chemistry , geotechnical engineering , engineering
The model system, salt‐paracasein‐water, for binding interactions that influence ripening of salted cheeses was investigated. The amount of salt interacting with protein was calculated from water sorption data in the range 0.76‐0.95 a w for the system and for pure salt and protein. Calculations showed that the components did not behave independently in that the system behaved less like salt and more like paracasein than expected, evidencing interaction between salt and protein. The amount of interacting salt increased with added salt, decreasing a w , moisture content during preparation and drying the system. At 0.85 a w the amount of interacted salt was 0.08 g/g protein when the salt added was 0.30; the maximum interacted salt was about 0.11.