Interaction of thaumatin with carrageenans. I. Effects of pH, temperature and competing cations

Ohashi, Shiro; Ura, Fumiko; Ochi, Takashi; Iida, Hiroki; Ukai, Shigeo

doi:10.1016/s0268-005x(09)80012-x

Cited by 10 publications

(7 citation statements)

References 17 publications

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“…The results showed that different gelling concentrations affected the sweetness perception more than sweeteners affected gelling structure; only small differences were observed at low agar concentration (1%). In the case of MNEI, there are not previous data supporting or explaining these results; however, studies carried out with thaumatin (Ohashi, Ura, Ochi, Iida, & Ukai, ; Ohashi et al, ; Ohashi et al, ) showed that carrageenan reduces the sweetness intensity. Regarding the other sweeteners, aspartame and sucrose showed similar sweetness profiles, even though their mechanisms of perception are different (Nie, Vigues, Hobbs, Conn, & Munger, ), whereas saccharine was only slightly affected by the gelling agent (Pangborn, Trabue, & Szczesniak, ).…”

Section: Discussionmentioning

confidence: 96%

Temporal sweetness profile of MNEI protein in gelled model systems

Monaco

Plaza

Miele

et al. 2016

Journal of Sensory Studies

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MNEI has been proved to be a high-potency sweetener that could be used in the beverage industry to satisfy consumer demands for low-caloric products. Until now its sweetness profile was studied only in liquid samples. So the objectives of this study were to characterize the sweetness intensity profile of MNEI protein in simple gelled systems, and to characterize the dominance sensation of more complex gelled systems in comparison with other sweeteners. First, the sweetness intensity of MNEI and of three commercial sweeteners (aspartame, saccharin, and sucrose) was determined in aqueous solutions and in gel, at different agar concentrations, by the time-Intensity method. Then, gels at 1.5% agar concentration, containing flavoring, coloring, and acidifying agent were evaluated using the temporal dominance of sensation method to study the interaction between sweetness and other sensory attributes. Differences regarding sweeteners in solutions and gels were reported showing a decrease of sweetness intensity perception when sweeteners were added in a gelled matrix, especially for MNEI. Additionally, MNEI seemed to be the sweetener most affected by all evaluation conditions (coloring and acidifying agents) in the TDS method. The results are an important scientific contribution to the knowledge of MNEI sensory profile in gelled and complex matrices that could increase its range of food applications. Practical applications: The use of both time intensity and temporal dominance of sensation methods in order to evaluate the temporal sweetness profile of MNEI-based gelled system represented a new approach in the study of sweet proteins. Indeed, the use of the TDS represented an innovative approach to study the effect of color on sweetness and flavor perception. According to our results, MNEI gels did not perform well comparing to the other sweeteners in semisolid matrix. However, further studies should be carried out in order to better understand the interaction between MNEI protein and the gelling as well as the coloring agents. Regarding the application in semisolid foods, it could be suggested the use of new technologies like encapsulation in order to protect the protein from experimental conditions and prevent its interaction with the sweet taste receptor

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Section: Discussionmentioning

confidence: 96%

Temporal sweetness profile of MNEI protein in gelled model systems

Monaco

Plaza

Miele

et al. 2016

Journal of Sensory Studies

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“…Ohashi et al . () studied the interaction of thaumatin (another sweet protein) with carrageenans from a spectroscopical point of view in order to better understand why a reduction of sweet taste took place in those gels. They found that at pH 5–7 a complex was formed due to electrostatic interaction between sweetener and hydrocolloid.…”

Section: Discussionmentioning

confidence: 99%

“…For sweeteners, researches were done on sucrose (Holm et al ., ; Mosca et al ., ; Sala & Stieger, ; Wang et al ., ; Yang et al ., ), aspartame (Bayarri et al ., ; Han et al ., ) and sucrose/aspartame (Bayarri et al ., ). Ohashi, Ura, Ochi, Iida, and Ukai () has also investigated on the interaction between the sweet protein thaumatin and carrageenan. The authors reported that sweetness intensity of thaumatin‐carrageenan complexes was markedly reduced at some pH values.…”

Section: Introductionmentioning

confidence: 99%

A preliminary study on the application of natural sweet proteins in agar‐based gels

Miele

Monaco

Dell'Amura

et al. 2016

Journal of Texture Studies

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MNEI has been proved to be a high-potency sweetener for beverages, but the possibility to use it in semisolid foodstuff was not investigated yet. This study represented a preliminary characterization of two variants of natural sweetener monellin, MNEI and Y65R in semisolid model foodstuff. The data were an important scientific contribution to the knowledge of sweet proteins in agar-based gels and could be useful in order to extend the possible application of these sweet proteins as low calorie sweeteners in semisolid foodstuffs. Some problems concerning their delivered sweetness in agar gels were underlined and their application should be optimized in order to improve sweetness conveyed.

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“…Gelation of iota-carrageenan is enhanced mainly by calcium, kappa-carrageenan by potassium. Ohashi, Ura, Ochi, Lida & Ukai (1990) reported that cations (Ca +2 > K + > Na + ) bind to the carrageenans, blocking the sulphate groups and thereby preventing interaction with thaumatin (a basic protein). The cations affect the balance of attractive and repulsive forces between the molecules so that optimum gel strength will occur at certain levels of each cation.…”

Section: Introductionmentioning

confidence: 99%

Effects of Na+, K+ and Ca2+ on gels formed from fish mince containing a carrageenan or alginate

Montero

Pérez‐Mateos

2002

Food Hydrocolloids

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The effects of mixtures of added chloride salts (0-1 % NaCl plus 0-1 % KCl plus 0-1 % CaCl 2) on the characteristics of blue whiting muscle gel containing different added gelation agent (iota-carrageenan, kappa-carrageenan, or sodium alginate) were studied by response surface methodology (RSM) and factor analysis (principal component analysis). The salts exhibited independent effects on gel properties. NaCl mainly altered breaking strength in the gels made with iota-carrageenan, the yellowness (b*) value in the gels made with kappa-carrageenan, and adhesiveness in the gels made with sodium alginate. KCl mainly affected adhesiveness in the gels made with one of the carrageenans, especially iota-carrageenan; it had no apparent effect on the gels made with sodium alginate. The effect of CaCl 2 in all the formulations was mainly to increase elasticity and lightness and decrease the rest of the properties considered. Combined action of the salts did reveal certain significant interactions, such as the interaction between sodium and calcium which affected the folding test value in the gels made with alginate and breaking strength in the gels made with iota-carrageenan, or the interaction between potassium and sodium which affected the redness (a*) value in the gels made with iota-carrageenan. Factor analysis showed the main trends in the variables tested, calcium being the salt that exerted the primary influence and contributed to the first two factors in each of the factor analyses. Each of the salts contributed to a separate factor, the only exception being the mixture of CaCl 2 and KCl in the formulations that contained iota-carrageenan, in which both salts contributed to factor 1.

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Interaction of thaumatin with carrageenans. I. Effects of pH, temperature and competing cations

Cited by 10 publications

References 17 publications

Temporal sweetness profile of MNEI protein in gelled model systems

Temporal sweetness profile of MNEI protein in gelled model systems

A preliminary study on the application of natural sweet proteins in agar‐based gels

Effects of Na+, K+ and Ca2+ on gels formed from fish mince containing a carrageenan or alginate

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