Probing the molecular forces involved in binding of selected volatile flavour compounds to salt-extracted pea proteins
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- 作者：Kun Wang ; umwan537@myumanitoba.ca" class="auth_mail" title="E-mail the corresponding author ; Susan D. Arntfield susan.arntfield@umanitoba.ca" class="auth_mail" title="E-mail the corresponding author
- 关键词：Pea protein ; Protein-flavour binding ; Molecular forces ; Flavour retention and release
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 November 2016
- 年：2016
- 卷：211
- 期：Complete
- 页码：235-242
- 全文大小：960 K
文摘
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Molecular forces were probed using various bond disturbing agents.
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Aromatic, ketone and ester flavours bound pea proteins non-covalently.
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Aldehyde and disulfide flavours covalently interacted with pea proteins.
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Sulfhydryl–disulfide interchange reactions contributed to disulfide retention.
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A combination of forces was required to explain binding mechanisms.