Nuclear Magnetic Resonance Study of Water Mobility in Pasta Filata and Non-Pasta Filata Mozzarella

Abstract

Changes in molecular mobility of water in pasta filata and non-pasta filata Mozzarella cheeses were investigated during the first 10 d of storage using nuclear magnetic resonance (NMR) relaxation techniques. Water in pasta filata Mozzarella was classified into two fractions by spin-spin relaxation times, T21 and T22, and corresponding proton intensities, A1 and A2, representing low and high molecular mobility, respectively. Increase in A1 (and decrease in A2) suggested that, there was a redistribution of water from more- to less-mobile fraction (from T22 to T21 fraction) during the first 10 d of storage. The NMR data did not indicate the two-state behavior of water molecules in non-pasta filata Mozzarella. However, the T2 values of non-pasta filata Mozzarella were comparable to the T21 values of pasta filata Mozzarella indicating that the molecular mobility of water in non-pasta filata Mozzarella is comparable to that of the less mobile water fraction in pasta filata Mozzarella. Generally, T2 and T1 values of pasta filata and non-pasta filata Mozzarella cheeses increased during the 10-d storage. This is believed to be due to structural changes in the protein matrix.

Towards the classification of cheese variety and maturity on the basis of statistical analysis of proteolysis data—a review

“…Recent studies have used nuclear magnetic resonance to explore changes in water distribution associated with increasing protein hydration in the days following cheese manufacture (Kuo, Gunasekaran, Johnson, & Chen, 2001) and during ripening (Godefroy, Korb, Creamer, Watkinson, & Callaghan, 2003).…”

A low-resolution and high-resolution nuclear magnetic resonance integrated approach to investigate the physical structure and metabolic profile of Mozzarella di Bufala Campana cheese

“…Mozzarella must be eaten right away, otherwise the fermentation process spoils the cheese as its shelf-life is o7 days (Calandrelli, 1997;Romano, Ricciardi, Salzano, & Suzzi, 2001). Furthermore, Mozzarella cheese is a very complex system and its water distribution differs from most other cheeses due to microstructural differences resulting from the curd stretching process, which creates an elastic network of oriented parallel protein fibres (Kuo, Gunasekaran, Johnson, & Chen, 2001). Changes in the microstructure of Mozzarella cheese during storage and the short shelf-life suggest that the proteins are not in a quiescent state immediately after stretching and moulding, but undergo a continuous structural rearrangement (McMahon, Fife, & Oberg, 1999).…”

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Recent Progress in the Nuclear Magnetic Resonance Applications in Analytical Chemistry

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