Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

NMR Relaxometry of Water in Set Yogurt During Fermentation

  • Mok, Chul-Kyoon (Department of Food Science and Biotechnology, Kyungwon University) ;
  • Qi, Jinning (Department of Bioproducts and Biosystems Engineering, University of Minnesota) ;
  • Chen, Paul (Department of Bioproducts and Biosystems Engineering, University of Minnesota) ;
  • Ruan, Roger (Department of Bioproducts and Biosystems Engineering, University of Minnesota)
  • Published : 2008.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

The mobility of water in set yogurt during fermentation was studied using nuclear magnetic resonance (NMR) relaxometry. The spin-spin relaxation was analyzed using a 2-fraction model, resulting in 2 spin-spin relaxation time constants $T_{21}$ and $T_{22}$. Both $T_{21}$ and $T_{22}$ exhibited rapid changes between 2 and 4 hr of fermentation, coinciding with the drop in pH and the rise in lactic acid bacteria count. The spin-lattice relaxation time $T_1$ increased over the fermentation period. Both $T_1$ and $T_2$ showed an increase in the mobility of water upon gel formation during fermentation. Water redistribution within the gel matrix due to casein aggregation and structure forming may be responsible for the changes in mobility.

Keywords

References

  1. Vasbinder AJ, Alting AC, Visschers RW, de Kruif CG. Texture of acid milk gels: Formation of disulfide cross-links during acidification. Int. Dairy J. 13: 29-38 (2003) https://doi.org/10.1016/S0958-6946(02)00141-3
  2. Prentice JH. Dairy Rheology - A Concise Guide. VCH Publishing, Inc., New York, NY, USA. p.125 (1992)
  3. Krasaekoopt W, Bhesh B, Deeth H. Yogurt from UHT milk: A review. Aust. J. Dairy Technol. 58: 26-29 (2003)
  4. Rasic JL, Kurmann JA. Yogurt - Scientific Grounds, Technology, Manufacture, and Preparations. Technical Dairy Publishing House, Copenhagen, Denmark. p. 149 (1978)
  5. Kinsella JE, Fox PF. Water sorption by proteins: Milk and whey proteins. Crit. Rev. Food Sci. 24: 91-139 (1986) https://doi.org/10.1080/10408398609527434
  6. Mariette F, Topgaard D, Jonsson B, Soderman O. $^1H$ NMR diffusometry study of water in casein dispersions and gels. J. Agr. Food Chem. 50: 4295-4302 (2002) https://doi.org/10.1021/jf0115948
  7. Sodini I, Remeuf F, Haddad S, Corrieu G. The relative effect of milk base, starter, and process on yogurt texture: A review. Crit. Rev. Food Sci. 44: 113-137 (2004) https://doi.org/10.1080/10408690490424793
  8. Fiszman SM, Salvador A. Effect of gelatin on the texture of yoghurt and of acid-heat-induced milk gels. Z. Lebensm. Unters. F. A. 208: 100-105 (1999) https://doi.org/10.1007/s002170050383
  9. Tamine AY, Robinson RK. Yoghurt: Science and Technology. 2nd ed. CRC Press, Boca Raton, FL, USA. pp.79-82 (1999)
  10. Lucey JA. Formation and physical properties of milk gels. J. Dairy Res. 85: 281-294 (2002) https://doi.org/10.3168/jds.S0022-0302(02)74078-2
  11. Everett DW, McLeod RE. Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yogurt. Int. Dairy J. 15: 1175-1183 (2005) https://doi.org/10.1016/j.idairyj.2004.12.004
  12. Chen PL, Long Z, Ruan R, Labuza T. Nuclear magnetic resonance studies of water mobility in bread during storage. Lebensm.-Wiss. Technol. 30: 178-183 (1997) https://doi.org/10.1006/fstl.1996.0163
  13. Ruan RR, Chen PL. Molecular magnetic resonance techniques and their application in food quality analysis. pp. 165-216. In: Nondestructive Food Evaluation. Gunasekaran S (ed). Marcel Dekker, Inc., New York, NY, USA (2001)
  14. Han J, Ruan RR, Park CH. Prediction of hydrogel pore size by pulse NMR and neural networks. Biotechnol. Tech. 9: 637-642 (1995) https://doi.org/10.1007/BF00156348
  15. Ruan RR, Han J, Chen PL, Martinez BC. Pulse NMR study of structural characteristics of temperature-sensitive hydrogel. Biotechnol. Tech. 11: 257-260 (1997) https://doi.org/10.1023/A:1018442622707
  16. Roefs SPFM, Van As H, Van Vliet T. Pulse NMR of casein dispersions. J. Food Sci. 54: 704-708 (1989) https://doi.org/10.1111/j.1365-2621.1989.tb04686.x
  17. Harrigan WF. Determination of the number and detection of viable microorganisms in a sample. pp. 52-70. In: Laboratory Methods in Food Microbiology. 3rd ed. Academic Press, San Diego, CA, USA (1998)
  18. Zhang Q, Matsukawa S, Katanabe T. Theoretical analysis of water $^1H\;T_2$ based chemical exchange and polysaccharide mobility during gelation. Food Hydrocolloid 18: 441-449 (2004) https://doi.org/10.1016/j.foodhyd.2003.08.002
  19. Heertje I, Visser J, Smits P. Structure formation in acid milk gels. Food Microstruct. 4: 267-277 (1985)
  20. Parnell-Clunies EM. Influence of heat-induced protein changes in milk on the physical and ultrastructural properties of yogurt. PhD thesis, University of Guelph, ON, Canada (1986)
  21. Horen DS. Casein interactions: Casting light on the black boxes, the structure in dairy products. Int. Dairy J. 8: 171-177 (1998) https://doi.org/10.1016/S0958-6946(98)00040-5
  22. Haque A, Richardson RK, Morris ER. Effect of fermentation temperature on the rheology of set and stirred yogurt. Food Hydrocolloid 15: 593-602 (2001) https://doi.org/10.1016/S0268-005X(01)00090-X
  23. Kalab M. Electron microscopy of foods. pp. 43-104. In: Physical Properties of Foods. Peleg M, Bagley EB (eds). AVI Publishing Co., Westport, CT, USA (1983)