Interactions between aroma compounds and β-lactoglobulin in the heat-induced molten globule state

Food Chemistry

Volumn 119, Issue 4, 2010, Pages 1550-1556

  Tavel, Laurette ^a,b   Moreau, Céline ^a,b   Bouhallab, Saïd ^c   Li Chan, Eunice C Y ^d   Guichard, Elisabeth ^a,b  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c AGROCAMPUS OUEST   (France)

^d UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

Lactoglobulin; Aroma compound; Binding sites; Molten globule; Surface hydrophobicity

Indexed keywords

BETA LACTOGLOBULIN; FLAVORING AGENT; FLUORESCENT DYE; GUAIACOL;

ARTICLE; BINDING AFFINITY; BINDING SITE; CONFORMATIONAL TRANSITION; HEAT TREATMENT; HEATING; HYDROPHOBICITY; LIGAND BINDING; MOLTING; NONHUMAN; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

EID: 70449672353     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.09.041     Document Type: Article

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