Changes in the Structure of Brined Cheese Modified with Basil Seed Gum Based on Protein-Polysaccharide Interactions

Authors
F. Baghdadi 1
M. Aminifar 2
M. Farhoodi 3
S. Shojaee 1
1 Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
2 Department of Food Science and Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, Islamic Republic of Iran.
3 , National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Science,, Tehran, Iran
Abstract
Poor organoleptic and physicalproperties of Low Fat Cheese (LFC) suggest the use of some hydrocolloids in its production. In this study, the effect of addition of Basil Seed Gum (BSG (into the structure of low-fat white brined cheese was investigated. To obtain a good view about the protein and polysaccharide interactions in cheese, Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) spectroscopy were also used. The results indicated that the incorporation of BSG into the cheese matrix and the creation of new interactions caused some changes in the cheese properties. There was considerable slump in the hardness value of the cheese samples containing BSG throughout ripening. The addition of BSG in the cheese matrix weakened its microstructure due to a decrease in the electrostatic attraction between the macromolecules, which was mainly a result of high salt concentration. Thermal properties and FTIR spectra of cheese samples were altered with polysaccharide incorporation as well as the ripening period.

Keywords

Subjects

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Journal of Agricultural Science and Technology
Volume 20, Issue 4
September and October 2018
Pages 695-708