Factors affecting the flavour binding properties of lactones with soya protein

British Food Journal

Volumn 108, Issue 6, 2006, Pages 456-474

  Gkionakis, George A ^a   Heliopoulos, George ^a   Taylor, Anthony K D ^b   Ahmad, John ^b  

^a UNIVERSITY OF WEST ATTICA   (Greece)

^b UNIVERSITY OF LINCOLN   (United Kingdom)

Author keywords

Food products; Proteins; Soya

Indexed keywords

GLYCINE MAX;

EID: 33745094691     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/00070700610668432     Document Type: Article

References (34)

1. Aspelund, L.G. and Wilson, L.A. (1983), "Adsorption of off-flavour compounds onto soy protein: a thermodynamic study", Journal of Agricultural and Food Chemistry, Vol. 31, pp. 539-45.
2. Beyeler, M. and Solms, J. (1974), "Interaction of flavour model compounds with soy protein and bovine serum albumin", Lebensmittel Wisseschaft und Technologie, Vol. 7, p. 217.
3. Buttery, R.G., Ling, L.C., Teranishi, R. and Mon, T.R. (1977), "Roasted lamb fat: basic volatile components", Journal of Agricultural and Food Chemistry, Vol. 25 No. 6, pp. 1227-9.
4. Cheftel, J.C., Cuq, J.L. and Lorient, D. (1985), "Amino acids, peptides, and proteins", in Fennema, R.O. (Ed.), Food Chemistry, Marcel Dekker, New York, NY.
5. Chung, S. and Vilota, R. (1989), "Binding of alcohols by soy protein in aqueous solutions", Journal of Food Science, Vol. 54, pp. 1604-6.
6. Damodaran, S. and Kinsella, J.E. (1980), "Binding of carbonyls to bovine serum albumin: thermodynamic and conformational effects", Journal of Agricultural and Food Chemistry, Vol. 28, pp. 567-71.
7. Damodaran, S. and Kinsella, J.E. (1981a), "Interaction of carbonyls with soy protein: thermodynamic effects", Journal of Agricultural and Food Chemistry, Vol. 29, pp. 1249-53.
8. Damodaran, S. and Kinsella, J.E. (1981b), "Interaction of carbonyls with soy protein: conformational effects", Journal of Agricultural and Food Chemistry, Vol. 29, pp. 1253-7.
9. Damodaran, S. (1996), "Amino acids, peptides and proteins", in Fennema, O.R. (Ed.), Food Chemistry, Marcel Dekker, New York, NY, pp. 385-98.
10. Druaux, C., Lubbers, S., Charpentier, C. and Volley, A. (1995), "Effects of physico-chemical parameters of a model wine on the binding of γ-decalactone on bovine serum albumin", Food Chemistry, Vol. 53, pp. 203-7.
11. Fares, K., Landy, P., Guilard, R. and Voilley, A. (1998), "Physicochemical Interactions between aroma compounds and milk proteins: effect of water and protein modification", Journal of Dairy Science, Vol. 81, pp. 82-91.
12. Fischer, N. and van Eijk, T. (1996), "Gas chromatography- olfactometry as a tool for measuring flavour-food ingredient interactions in model systems", in McGorrin, R.J. and Leland, J.V. (Eds), Flavour-Food Interactions, American Chemical Society, Washington, DC, pp. 164-78.
13. Fischer, N. and Widder, S. (1997), How proteins influence food flavour, Food Technology, Vol. 51 No. 1, pp. 68-70.
14. Gremli, H.A. (1974), "Interaction of flavour compounds with soy protein", Journal of the American Oil Chemist's Society, Vol. 51, p. 95.
15. Guth, H., Buhr, K. and Fritzler, R. (2002), "Descriptors for structure-property correlation studies of odorants", ACS Symposium Series, 794, Chapter 8, pp. 93-108.
16. Hall, G. (1987), "Interactions between products of lipid oxidation and proteins", Food Science and Technology, Vol. 1, p. 155.
17. Hansen, A.P. and Booker, D.C. (1996), "Gas chromatography- olfactometry as a tool for measuring flavour-food ingredient interactions in model systems", in McGorrin, R.J. and Leland, J.V. (Eds), Flavour-Food Interactions, American Chemical Society, Washington, DC, pp. 75-89.
18. Jouenne, E. (1997), "Etude des interactions entre la β-lactoglobuline et les composes d'arome", These de Doctorat Sciences des Aliments, University of Montpelier, Montpelier.
19. Kinsella, J.E. (1986), "Functional properties of proteins in foods: a survey", CRC Critical Reviews in Food Science and Nutrition, Vol. 7 No. 3, p. 219.
20. Kinsella, J.E. (1990), "Flavour perception and binding", Flavour Chemistry of Lipid Foods, Vol. 1, pp. 215-26.
21. Klotz, I.M. (1986), Introduction to Biomolecular Energetics Including Ligand Receptor Interactions, Academic Press, New York, NY.
22. Lubbers, S., Landy, P. and Voilley, A. (1998), "Retention and release of aroma compounds in foods containing proteins", Food Technology, Vol. 52, pp. 68-74.
23. Maier, H.G. (1972), "Zur bindung fluchtiger aromastoffe an lebensmittel 6-mitteilung", Zeitschrift fur Lebensmittel Untersuchung und-Forschung, Vol. 149 No. 2, pp. 65-9.
24. Miller, J.C. and Miller, J.N. (1993), Statistics for Analytical Chemistry, 3rd ed., Prentice-Hall, New York, NY.
25. O'Keefe, S.F., Resurrection, A.P., Wilson, L.A. and Murphy, P.A. (1991a), "Temperature effect on binding of volatile flavour compounds to soya protein in aqueous model systems", Journal of Food Science, Vol. 56 No. 3, pp. 802-6.
26. O'Keefe, S.F., Wilson, L.A., Resurrection, A.P. and Murphy, P.A. (1991b), "Determination of the binding of hexanal to soy glycinin and β-conglycinin in an aqueous model system using a headspace technique", Journal of Agriculture and Food Chemistry, Vol. 39 No. 6, pp. 1022-8.
27. O'Neill, T.E. and Kinsella, J.E. (1987), "Flavour protein interaction: characteristics of 2-nonanone binding to isolate soy protein fractions", Journal of Food Science, Vol. 52, pp. 98-101.
28. O'Neill, T.E. and Kinsella, J.E. (1988), "Effect of heat treatment and modification of flavour binding by β-lactoglobulin", Journal of Food Chemistry, Vol. 53, pp. 909-1005.
29. Plug, H. and Haring, P. (1993), "The role of ingredient-flavour interactions in the development of fat-free foods", Trends in Food Science and Technology, Vol. 4, pp. 150-2.
30. Voilley, A. (1995), "Flavour encapsulation: influence of encapsulation media on aroma retention during drying", American Chemical Society Symposium Series, Vol. 590, p. 169.
31. Wijesundera, C., Drury, L. and Walsh, T. (1998), "Determination of free fatty acids and lactones in cheese by solid phase microextraction (SPME)", The Australian Journal of Dairy Technology, Vol. 53, p. 140.
32. Zhou, A. and Boatright, W.L. (1999), "Formation of 2-pentyl pyridine during processing of soybean protein isolates as affected by pH", Journal of Food Science, Vol. 64, pp. 852-4.
33. Zhou, A. and Boatright, W.L. (2000), "Precursors for formation of 2-pentyl pyridine in processing of soybean protein isolates", Journal of Food Science, Vol. 65, pp. 1155-9.
34. Zhou, A., Boatright, W.L., Johnson, L.A. and Reuber, M. (2002), "Binding properties of 2-pentyl pyridine to soy protein as measured by solid phase microextraction", Journal of Food Science, Vol. 67, pp. 142-5.