Heat treatment effect on polyphosphate chain length in aqueous and calcium solutions

Autor: Alain Dodi, Laurent Perenes, Daniel Senocq, Sylvie Marchesseau, Célie Rulliere
Přispěvatelé: Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), LACTALIS RECHERCHE ET DEVELOPPEMENT (LACTALIS R&D), Groupe Lactalis, Laboratoire d'Analyses Radiochimiques et Chimiques, Commissariat à l'énergie atomique et aux énergies alternatives (CEA), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
Jazyk: angličtina
Rok vydání: 2012
Předmět:
Hot Temperature
Metal ions in aqueous solution
Inorganic chemistry
chemistry.chemical_element
Calcium
01 natural sciences
Pyrophosphate
Analytical Chemistry
chemistry.chemical_compound
Hydrolysis
0404 agricultural biotechnology
Polyphosphates
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Chelation
[SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry
Molecular Biology/Biochemistry [q-bio.BM]
ComputingMilieux_MISCELLANEOUS
Aqueous solution
Molecular Structure
Polyphosphate
010401 analytical chemistry
04 agricultural and veterinary sciences
General Medicine
Phosphate
040401 food science
6. Clean water
0104 chemical sciences
[SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry
Molecular Biology/Biomolecules [q-bio.BM]
[SDV.BBM.BP]Life Sciences [q-bio]/Biochemistry
Molecular Biology/Biophysics
chemistry
Food Additives
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Food Science
Zdroj: Food Chemistry
Food Chemistry, Elsevier, 2012, 134 (2), pp.712-716. ⟨10.1016/j.foodchem.2012.02.164⟩
Food Chemistry, 2012, 134 (2), pp.712-716. ⟨10.1016/j.foodchem.2012.02.164⟩
ISSN: 0308-8146
1873-7072
Popis: Polyphosphate blends are used in food such as meat and dairy products to improve their texture and stability by sequestering metal ions. This study aims to analyse the impact of high temperature treatments on the composition of polyphosphates with regards to phosphate chain length in aqueous solutions with or without calcium. Temperature treatments of 120 °C for 10 min led to the hydrolytic degradation of long-chain phosphates into orthophosphate and trimetaphosphate whereas heating the salts to 100 °C in aqueous solutions had little effect on their composition. The presence of calcium increased the hydrolysis rate of long-chain phosphates and led to more trimetaphosphate and pyrophosphate as end products. The evolution of emulsifying salts’ composition under heat treatment may lead to a modification of their chelating properties since short-chain phosphates are less efficient to chelate calcium than long-chain phosphates.
Databáze: OpenAIRE
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