Effect of food preservatives on the hydration properties and taste behavior of amino acids: A volumetric and viscometric approach. (15th August 2015)

• Record Type: Journal Article
• Authors: Banipal, Tarlok S.; Kaur, Navalpreet; Kaur, Amanpreet; Gupta, Mehak; Banipal, Parampaul K.
• Is Part Of: Food chemistry. Volume 181(2015)
• Page Start: 339
• Page End: 346
• Publication Date: 2015-08-15
• Subjects: l-Glycine (PubChem CID: 750) -- β-Alanine (PubChem CID: 239) -- l-Leucine (PubChem CID: 6106) -- Sodium propionate (PubChem CID: 16213474) -- Calcium propionate (PubChem CID: 19999); Amino acids -- Food preservative -- Apparent specific volume -- Viscosity -- Hydration number -- Taste quality; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.02.061
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Positive transfer values are observed for amino acids in the studied cosolutes. l -Glycine and β-alanine are structure-breaking solutes. l -Leucine shows structure-making behavior. Greater dehydration effect of calcium ion, leads to lower hydration number. Taste quality of amino acids tends to become bitter in the presence of cosolutes. Abstract: Thermodynamic and transport properties of aqueous solutions are very useful in the elucidation of solute–solvent and solute–solute interactions, which help to understand the hydration and taste behavior of solutes. The densities and viscosities ofl -glycine, β-alanine andl -leucine have been determined in water and in aqueous solutions of sodium propionate (NaP) and calcium propionate (CaP) at temperatures 298.15 and 308.15 K. From these data, apparent molar volumes ( V 2, ϕ ), viscosity B -coefficients and corresponding transfer parameters (Δtr V 2, ϕ o and Δtr B ) have been calculated. The d B /d T values suggest thatl -glycine and β-alanine act as structure-breaker, whilel -leucine acts as structure-maker both in water and in aqueous solutions of NaP and CaP. The decrease in hydration number and change in taste behavior have also been observed with increasing concentration of the cosolute.