Na+ Binding as Measured by 23Na Nuclear Magnetic Resonance Spectroscopy Influences the Perception of Saltiness in Gum Solutions |
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Authors: | TERRI ROBERTSON ROSElT LENA SHIRLEY SHELLY J. SCHMIDT BARBARA P. KLEIN |
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Affiliation: | The authors are with the Division of Foods &. Nutrition, Univ. of Illinois, 905 South Goodwin Avenue, Urbana, IL 61801. |
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Abstract: | Binding of Na+ in aqueous gum systems as determined by 23Na nuclear magnetic resonance (NMR) spectroscopy and its relations to perceived saltiness were examined. Two levels of NaCl (0.1% and 0.2%) were added to two concentrations (0.1% and 0.3%) of two ionic (xanthan and kappa carrageenan) and two non-ionic (locust bean and guar) gum solutions. Saltiness perception was affected by the ionic properties of the gums. NMR transverse relaxation rates (R2, see?l) indicated Na+ was less mobile in ionic than nonionic systems. Ionic gums correspondingly suppressed saltiness perception- compared to nonionic gums. As Na+ increased in both ionic and nonionic systems, R2 values converged and perceived saltiness equalized. Food components that bind Na+ may suppress saltiness perception, which may be important in low-sodium foods. |
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Keywords: | NMR saltiness sodium hydrocolloids gums |
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