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Solid-State 31P NMR, a Relevant Method to Evaluate the Distribution of Phosphates in Semi-hard Cheeses |
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| Authors: | Mallory Gobet Solange Buchin Corinne Rondeau-Mouro Bernard Mietton Elisabeth Guichard Céline Moreau Jean-Luc Le Quéré |
| Affiliation: | 1. INRA, UMR1324, CNRS, UMR6265, Université de Bourgogne, Centre des Sciences du Go?t et de l’Alimentation (CSGA), 17 Rue Sully, 21000, Dijon, France 5. CNRS, UPR3079 CEMHTI, 1D avenue de la Recherche Scientifique, 45071, Orléans, France 2. INRA, UR342 Technologie et Analyses Laitières, 39800, Poligny, France 3. INRA, UR 1268 BIA, Plate-forme BIBS, 44300, Nantes, France 6. IRSTEA, UR TERE, CS 64427, 17 avenue du Cucillé, 35044, Rennes, France 4. ENILBIO, Rue de Versailles, 39800, Poligny, France 7. INRA, UR 1268 BIA, BP 71627, 44316, Nantes, France |
| Abstract: | The potentiality of solid-state 31P nuclear magnetic resonance (NMR) to determine in a non-destructive way the different states of phosphates in cheeses was examined. Sixteen semi-hard cheeses of various compositions were studied, and three fractions of phosphates (P) were distinguished according to their mobility: (1) mobile soluble P (ca. 10 % of total P), (2) mobile insoluble P (70 %) and (3) immobile insoluble P (20 %). In accordance with chemical composition and buffering capacities of the cheeses, these fractions could represent respectively (1) soluble inorganic P, (2) inorganic colloidal calcium P and phosphorylated serine residues (Pser) involved in a loose structure and (3) Pser involved in a tight environment. This method was shown to be of sufficient accuracy to evidence the effect of ripening on the different P fractions. It was thus demonstrated that solid-state NMR is an appropriate method to observe the distribution of phosphates in cheese matrix and their evolution during cheese-making. |
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