Correlating structural properties to sodium release of model solid lipoproteic colloids

Wan Yuan Kuo, Youngsoo Lee

Research output: Contribution to journalArticlepeer-review

Abstract

Effect of structure on sodium release of model solid lipoproteic colloids (SLCs) was investigated. The SLCs structures were varied by different levels of protein (8 and 16%, w/w), fat (0, 11, 22, and 33%, w/w), NaCl (1.5% and 3.5%, w/w), and homogenization pressure (14 and 55 MPa). Sodium release was measured while the SLCs were compressed in water. For SLCs with 1.5% and 3.5% NaCl, the porosity correlated positively with the maximum rate of sodium release. For the SLCs with 3.5% NaCl, the particle size of fat correlated negatively with the maximum concentration of released sodium and the area under the curve of sodium release profile. This study revealed that sodium release can be controlled via the convective transfer or diffusive transfer mechanisms by controlling the porosity and particle size of fat, respectively.

Original languageEnglish (US)
Pages (from-to)16-24
Number of pages9
JournalJournal of Food Engineering
Volume203
DOIs
StatePublished - Jun 1 2017

Keywords

  • Gyration radius of fat
  • Porosity
  • Serum release
  • Sodium release
  • Solid lipoproteic colloid
  • Texture

ASJC Scopus subject areas

  • Food Science

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