Probing the molecular forces involved in binding of selected volatile flavour compounds to salt-extracted pea proteins

Food Chemistry

Volumn 211, Issue , 2016, Pages 235-242

  Wang, Kun ^a   Arntfield, Susan D ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Flavour retention and release; Molecular forces; Pea protein; Protein flavour binding

Indexed keywords

BINS; CHEMICAL ANALYSIS; FLAVOR COMPOUNDS; SULFUR COMPOUNDS; UREA;

FLAVOUR RETENTIONS; GUANIDINE HYDROCHLORIDE; INTERCHANGE REACTIONS; IONIC INTERACTION; MOLECULAR FORCES; PEA PROTEIN ISOLATES; PEA PROTEINS; PROPYLENE GLYCOLS;

PROTEINS;

ACETIC ACID; BENZALDEHYDE; DISULFIDE; FLAVORING AGENT; GUANIDINE; PROPYLENE GLYCOL; SODIUM CHLORIDE; THIOL DERIVATIVE; UREA; VEGETABLE PROTEIN; 2-OCTANONE; ALDEHYDE; BENZALDEHYDE DERIVATIVE; CAPRYLIC ALDEHYDE; KETONE; PLANT PROTEIN; REDUCING AGENT; SALT INTAKE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMICAL REACTION; CHEMICAL STRUCTURE; COVALENT BOND; ELECTROSPRAY; EXTRACTION; GAS CHROMATOGRAPHY; HYDROGEN BOND; MASS SPECTROMETRY; MOLECULAR INTERACTION; NONHUMAN; PEA; PHYSICAL CHEMISTRY; PROTEIN BINDING; PROTEIN CONFORMATION; STATIC ELECTRICITY; CHEMISTRY; MASS FRAGMENTOGRAPHY; SALT INTAKE; TASTE;

ALDEHYDES; BENZALDEHYDES; DISULFIDES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GUANIDINE; HYDROGEN BONDING; KETONES; PEAS; PLANT PROTEINS; PROPYLENE GLYCOL; REDUCING AGENTS; SODIUM CHLORIDE, DIETARY; TASTE; UREA; VOLATILE ORGANIC COMPOUNDS;

EID: 84973369792     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.05.062     Document Type: Article

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