Effect of Protein-Lipid-Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: As Affected by Hydration in Powders

Umut Yucel, Devin G. Peterson

Research output: Contribution to journalArticle

1 Scopus citations

Abstract

There is a broad need to reformulate lower sodium food products without affecting their original taste. The present study focuses on characterizing the role of protein-salt interactions on the salt release in low-moisture systems and saltiness perception during hydration. Sodium release from freeze-dried protein powders and emulsion powders formulated at different protein/lipid ratios (5:0 to 1:4) were characterized using a chromatography column modified with a porcine tongue. Emulsion systems with protein structured at the interface were found to have faster initial sodium release rates and faster hydration and were perceived to have a higher initial salt intensity with a lower salty aftertaste. In summary, exposure of the hydrophilic segments of the interface-structured proteins in emulsions was suggested to facilitate hydration and release of sodium during dissolution of low-moisture powder samples.

Original languageEnglish (US)
Pages (from-to)7494-7498
Number of pages5
JournalJournal of agricultural and food chemistry
Volume63
Issue number34
DOIs
StatePublished - Sep 2 2015

Keywords

  • aftertaste
  • emulsions
  • protein-salt ionic interactions
  • salt reduction
  • sensory hydration rate

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