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KMID : 1007520080170020895
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Food Science and Biotechnology
2008 Volume.17 No. 2 p.895 ~ p.898
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NMR Relaxometry of Water in Set Yogurt During Fermentation
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Mok Chul-Kyoon
Jinning Qi
Paul Chen
Ruan Roger
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Abstract
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The mobility of water in set yogurt during fermentation was studied using nuclear magnetic resonance (NMR) relaxometry. The spin-spin relaxation was analyzed using a 2-fraction model, resulting in 2 spin-spin relaxation time constants T21 and T22. Both T21 and T22 exhibited rapid changes between 2 and 4 hr of fermentation, coinciding with the drop in pH and the rise in lactic acid bacteria count. The spin-lattice relaxation time T1 increased over the fermentation period. Both T1 and T2 showed an increase in the mobility of water upon gel formation during fermentation. Water redistribution within the gel matrix due to casein aggregation and structure forming may be responsible for the changes in mobility.
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KEYWORD
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yogurt, fermentation, nuclear magnetic resonance, relaxometry, water mobility, protein, casein
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