Binding of aroma compounds by isolated myofibrillar proteins: Effect of protein concentration and conformation

Food Chemistry

Volumn 105, Issue 3, 2007, Pages 932-939

  Pérez Juan, María ^a   Flores, Mónica ^a   Toldrá, Fidel ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Actin; Actomyosin; Interaction; Myofibrillar proteins; SPME; Volatile compounds

Indexed keywords

2 METHYLBUTANAL; 2 PENTANONE; F ACTIN; FLAVORING AGENT; G ACTIN; HEXANAL; ISOVALERALDEHYDE; METHIONAL; MYOSIN ADENOSINE TRIPHOSPHATASE; OCTANAL; UNCLASSIFIED DRUG;

ANIMAL TISSUE; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FREEZING; GAS CHROMATOGRAPHY; NONHUMAN; PROTEIN BINDING; PROTEIN CONFORMATION; PROTEIN ISOLATION; SOLID PHASE MICROEXTRACTION; SWINE;

SUS;

EID: 34447536830     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.04.051     Document Type: Article

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