KCI, CaCI2, Na+ Binding, and Salt Taste of Gum Systems

TERRI ROBERTSON ROSElT, ZHAOHUI WU, SHELLY J. SCHMIDT, DANIEL M. ENNIS, BARBARA P. KLEIN

Research output: Contribution to journalArticlepeer-review

Abstract

Aqueous nonionic (0.3% w/v) and ionic (0.1% and 0.3% w/v) gum systems containing NaCl, or equal weights of NaCl plus KCl, or NaCl plus CaCl, were examined. At equivalent molar concentrations of added ions, 23Na NMR transverse relaxation rates (R2, set−1) showed an increase in average Na+ mobility with the addition of K+ or Ca2+ to ionic gum systems. Correspondingly, salt taste increased with addition of KCl as determined by Decision Boundary modeling of subject identification data. Viscosity did not affect saltiness. Na+ was free to induce salt taste when K+ was bound to the gum. Enhancement of salt taste by KCl is due, in part, to competitive binding of Na+ and K+ in a system.

Original languageEnglish (US)
Pages (from-to)849-853
Number of pages5
JournalJournal of food science
Volume60
Issue number4
DOIs
StatePublished - Jul 1995

Keywords

  • NMR
  • gums
  • potassium
  • saltiness
  • sodium

ASJC Scopus subject areas

  • Food Science

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