Lactobionic acid: a possible substituent of glucono-delta-lactone in dairy products

National audience

Binding of Na+ ions to proteins: Effect on taste perception

Abstract This study investigated the relationship between the ionic binding of sodium and salty perception in protein matrices. Protein type (i.e. gelatin, milk protein and soy protein), protein concentration and pH were varied to obtain matrices with distinct compositions and rheological properties. 23Na NMR spectroscopy was used to determine the ratio of sodium ions bound to proteins and the mobility of sodium ions. The results showed that protein type, concentration and pH affected the rheological properties of the protein matrices, the ionic binding of sodium ions and taste intensity. As the protein concentration increased, the mobility of sodium ions decreased and the ratio of bound so…

Effect of composition of food matrices on the mobility and release of salt

International audience

How are macronutrient intake, BMI, ethnicity, age, and gender related to the composition of unstimulated saliva?