CHANGES IN THE STRUCTURE OF BRINED CHEESE MODIFIED WITH BASIL SEED GUM BASED ON PROTEIN- POLYSACCHARIDE INTERACTIONS

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BAGHDADI F.; AMINIFAR M.; FARHOODI M.; SHOJAEE ALIABADI S.

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Paper Information

Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2018 | Volume:20 | Issue:4 Page(s): 695-708

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Title

CHANGES IN THE STRUCTURE OF BRINED CHEESE MODIFIED WITH BASIL SEED GUM BASED ON PROTEIN- POLYSACCHARIDE INTERACTIONS

Author(s)

BAGHDADI F. | AMINIFAR M. | FARHOODI M. | SHOJAEE ALIABADI S. | Issue Writer Certificate

Keywords

DIFFERENTIAL SCANNING CALORIMETRYQ3

FOURIER TRANSFORM INFRARED SPECTROSCOPYQ3

LOW FAT CHEESEQ3

ORGANOLEPTIC PROPERTIESQ3

Abstract

Poor organoleptic and physical properties 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.

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APA: Copy

BAGHDADI, F., AMINIFAR, M., FARHOODI, M., & SHOJAEE ALIABADI, S.. (2018). CHANGES IN THE STRUCTURE OF BRINED CHEESE MODIFIED WITH BASIL SEED GUM BASED ON PROTEIN- POLYSACCHARIDE INTERACTIONS. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 20(4 ), 695-708. SID. https://sid.ir/paper/63002/en

Vancouver: Copy

BAGHDADI F., AMINIFAR M., FARHOODI M., SHOJAEE ALIABADI S.. CHANGES IN THE STRUCTURE OF BRINED CHEESE MODIFIED WITH BASIL SEED GUM BASED ON PROTEIN- POLYSACCHARIDE INTERACTIONS. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2018;20(4 ):695-708. Available from: https://sid.ir/paper/63002/en

IEEE: Copy

F. BAGHDADI, M. AMINIFAR, M. FARHOODI, and S. SHOJAEE ALIABADI, “CHANGES IN THE STRUCTURE OF BRINED CHEESE MODIFIED WITH BASIL SEED GUM BASED ON PROTEIN- POLYSACCHARIDE INTERACTIONS,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 20, no. 4 , pp. 695–708, 2018, [Online]. Available: https://sid.ir/paper/63002/en

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