Modification of interactions between selected volatile flavour compounds and salt-extracted pea protein isolates using chemical and enzymatic approaches
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- 作者：Kun Wang ; umwan537@myumanitoba.ca" class="auth_mail" title="E-mail the corresponding author ; Susan D. Arntfield
- 关键词：Pea ; Protein-flavour binding ; Protein modification ; Flavour release
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：61
- 期：Complete
- 页码：567-577
- 全文大小：1197 K
文摘
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Chemical treatment showed great potential to modify protein-flavour interactions.
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Masking protein
NH2 and OH groups reduced binding of aldehyde and ester.- •
Level of ketone retention was a function of degree of protein denaturation.
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Retention of disulfide was affected by amount of free
SH groups present.- •
Not only hydrophobic region, protein surface could contribute to flavour retention.