Heat treatment effect on polyphosphate chain length in aqueous and calcium solutions
Autor: | Alain Dodi, Laurent Perenes, Daniel Senocq, Sylvie Marchesseau, Célie Rulliere |
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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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