Identification and quantification of phosphorus in cheeses - methodological investigations by solid-state 31P NMR spectroscopy
International audience NMR has been shown to be an interesting tool for investigating dairy foods, in particular cheese products, for which the method is non-destructive and well suited for investigating their compounds showing different structure and mobility during ripening. Solid-state magic angl...
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ftccsdartic:oai:HAL:hal-02756831v1 2023-05-15T16:49:54+02:00 Identification and quantification of phosphorus in cheeses - methodological investigations by solid-state 31P NMR spectroscopy Rondeau-Mouro, Corinne, Gobet, Mallory Mietton, Bernard Buchin, S Moreau, Céline Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA) Institut National de la Recherche Agronomique (INRA) FLAveur, VIsion et Comportement du consommateur (FLAVIC) Institut National de la Recherche Agronomique (INRA)-Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Université de Bourgogne (UB) Ecole Nationale d'Industrie Laitière et des Biotechnologies (ENILBIO) Unité de recherches en Technologie et Analyses Laitières (URTAL) Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement Reykjavík, Iceland 2008-09-15 https://hal.inrae.fr/hal-02756831 en eng HAL CCSD Royal Society of Chemistry ISBN: 978-0-85404-117-6 hal-02756831 https://hal.inrae.fr/hal-02756831 PRODINRA: 31798 International Journal of Food Sciences and Nutrition 9th International Conference on the Applications of Magnetic Resonance in Food Science "Challenges in a changing world", September 15th -17th 2008 https://hal.inrae.fr/hal-02756831 9th International Conference on the Applications of Magnetic Resonance in Food Science "Challenges in a changing world", September 15th -17th 2008, Sep 2008, Reykjavík, Iceland SPECTROSCOPY PHOSPHORUS CHEESE SOLID-STATE 31P NMR [SDV.IDA]Life Sciences [q-bio]/Food engineering [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering info:eu-repo/semantics/conferenceObject Conference papers 2008 ftccsdartic 2021-11-21T00:45:35Z International audience NMR has been shown to be an interesting tool for investigating dairy foods, in particular cheese products, for which the method is non-destructive and well suited for investigating their compounds showing different structure and mobility during ripening. Solid-state magic angle spinning 31P NMR spectroscopy was used to characterize the structure and composition of semi-hard cheeses. Assignment including overlapping resonances from mobile/immobile phosphorylated serine residues and inorganic calcium phosphates, has been realised using different NMR techniques (spin echo, cross polarisation and single pulse excitation) and by comparison with spectra of literature. Studies at various ripening stages and salt contents have been achieved in order to understand the impact of salt on the phosphates structures and mobility within the cheese matrix, as well as its influence in enzymatic activities. Conference Object Iceland Reykjavík Reykjavík Archive ouverte HAL (Hyper Article en Ligne, CCSD - Centre pour la Communication Scientifique Directe) Reykjavík |
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Archive ouverte HAL (Hyper Article en Ligne, CCSD - Centre pour la Communication Scientifique Directe) |
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ftccsdartic |
language |
English |
topic |
SPECTROSCOPY PHOSPHORUS CHEESE SOLID-STATE 31P NMR [SDV.IDA]Life Sciences [q-bio]/Food engineering [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering |
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SPECTROSCOPY PHOSPHORUS CHEESE SOLID-STATE 31P NMR [SDV.IDA]Life Sciences [q-bio]/Food engineering [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Rondeau-Mouro, Corinne, Gobet, Mallory Mietton, Bernard Buchin, S Moreau, Céline Identification and quantification of phosphorus in cheeses - methodological investigations by solid-state 31P NMR spectroscopy |
topic_facet |
SPECTROSCOPY PHOSPHORUS CHEESE SOLID-STATE 31P NMR [SDV.IDA]Life Sciences [q-bio]/Food engineering [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering |
description |
International audience NMR has been shown to be an interesting tool for investigating dairy foods, in particular cheese products, for which the method is non-destructive and well suited for investigating their compounds showing different structure and mobility during ripening. Solid-state magic angle spinning 31P NMR spectroscopy was used to characterize the structure and composition of semi-hard cheeses. Assignment including overlapping resonances from mobile/immobile phosphorylated serine residues and inorganic calcium phosphates, has been realised using different NMR techniques (spin echo, cross polarisation and single pulse excitation) and by comparison with spectra of literature. Studies at various ripening stages and salt contents have been achieved in order to understand the impact of salt on the phosphates structures and mobility within the cheese matrix, as well as its influence in enzymatic activities. |
author2 |
Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA) Institut National de la Recherche Agronomique (INRA) FLAveur, VIsion et Comportement du consommateur (FLAVIC) Institut National de la Recherche Agronomique (INRA)-Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Université de Bourgogne (UB) Ecole Nationale d'Industrie Laitière et des Biotechnologies (ENILBIO) Unité de recherches en Technologie et Analyses Laitières (URTAL) Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement |
format |
Conference Object |
author |
Rondeau-Mouro, Corinne, Gobet, Mallory Mietton, Bernard Buchin, S Moreau, Céline |
author_facet |
Rondeau-Mouro, Corinne, Gobet, Mallory Mietton, Bernard Buchin, S Moreau, Céline |
author_sort |
Rondeau-Mouro, Corinne, |
title |
Identification and quantification of phosphorus in cheeses - methodological investigations by solid-state 31P NMR spectroscopy |
title_short |
Identification and quantification of phosphorus in cheeses - methodological investigations by solid-state 31P NMR spectroscopy |
title_full |
Identification and quantification of phosphorus in cheeses - methodological investigations by solid-state 31P NMR spectroscopy |
title_fullStr |
Identification and quantification of phosphorus in cheeses - methodological investigations by solid-state 31P NMR spectroscopy |
title_full_unstemmed |
Identification and quantification of phosphorus in cheeses - methodological investigations by solid-state 31P NMR spectroscopy |
title_sort |
identification and quantification of phosphorus in cheeses - methodological investigations by solid-state 31p nmr spectroscopy |
publisher |
HAL CCSD |
publishDate |
2008 |
url |
https://hal.inrae.fr/hal-02756831 |
op_coverage |
Reykjavík, Iceland |
geographic |
Reykjavík |
geographic_facet |
Reykjavík |
genre |
Iceland Reykjavík Reykjavík |
genre_facet |
Iceland Reykjavík Reykjavík |
op_source |
International Journal of Food Sciences and Nutrition 9th International Conference on the Applications of Magnetic Resonance in Food Science "Challenges in a changing world", September 15th -17th 2008 https://hal.inrae.fr/hal-02756831 9th International Conference on the Applications of Magnetic Resonance in Food Science "Challenges in a changing world", September 15th -17th 2008, Sep 2008, Reykjavík, Iceland |
op_relation |
ISBN: 978-0-85404-117-6 hal-02756831 https://hal.inrae.fr/hal-02756831 PRODINRA: 31798 |
_version_ |
1766040084517224448 |