Effect of Chemical Modification of Sodium Caseinate on Diffusivity of Aroma Compounds in Aqueous Solutions

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• 作者：Pascale Landy ; Khalid Farè ; s ; Denis Lorient ; and André ; e Voilley
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1997
• 出版时间：July 1997
• 年：1997
• 卷：45
• 期：7
• 页码：2649 - 2653
• 全文大小：102K
• 年卷期：v.45,no.7(July 1997)
• ISSN：1520-5118

文摘

The concentration profiles obtained from a gel were used to measurediffusion of volatiles in waterand in aqueous solutions of sodium caseinate glycosylated or not.The physicochemical interactionsbetween solutes and substrates were studied by exponential dilution.As the aroma retention bysodium caseinate increased, the diffusion coefficient decreased.Chemical modification of sodiumcaseinate affected both the activity and the diffusion coefficients ofthe volatiles. These variationswere interpreted in terms of a relation between the change in structureand the differentphysicochemical properties of the proteins. The glucosylated andgalactosylated proteins exhibitedthe highest viscosity and induced a decrease in the diffusioncoefficients, contrary to lactosylatedand maltosylated proteins. The cause of increased viscosity is thevariation of the quantity of boundwater between the two types of substituted proteins.Keywords: Aroma; glycosylated proteins; interactions;diffusion