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2013
ACL
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M.Gobet, S.Buchin, C.Rondeau-Mouro, B.Mietton, E.Guichard, C.Moreau, J.L.Le Quéré, 'Solid-state 31P NMR, a relevant method to evaluate the distribution of phosphates in semi-hard cheeses', Food Analytical Methods 6 6-12 (2013) doi:10.1007/s12161-013-9571-2
The potentiality of solid-state 31P nuclear magnetic resonance (NMR) to determine in a non-destructive way the different states of phosphates in cheeses was examined. Sixteen semi-hard cheeses of various compositions were studied and three fractions of
phosphates (P) were distinguished according to their mobility: (i) mobile soluble P (ca. 10% of total P), (ii) mobile insoluble P (70%) and (iii) immobile insoluble P (20%). In accordance with chemical composition and buffering capacities of the cheeses, these fractions could represent respectively (i) soluble inorganic P, (ii) inorganic colloidal calcium P and phosphorylated serine residues (Pser) involved in a loose structure and (iii) Pser involved in a tight environment. This method was shown to be accurate
enough to evidence the effect of ripening on the different P fractions. It was thus demonstrated that solid-state NMR is a promising method to observe the distribution of phosphates in cheese matrix and their evolution during cheese-making.
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