Modification of interactions between selected volatile flavour compounds and salt-extracted pea protein isolates using chemical and enzymatic approaches

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 567-577

  Wang, Kun ^a   Arntfield, Susan D ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Flavour release; Pea; Protein modification; Protein flavour binding

Indexed keywords

ACETYLATION; BINDING ENERGY; CHEMICAL MODIFICATION; DIFFERENTIAL SCANNING CALORIMETRY; ENZYMATIC HYDROLYSIS; KETONES;

2-OCTANONE; ALCALASE; FLAVOR BINDINGS; FLAVOUR RELEASE; HEXYL ACETATE; PEA; PEA PROTEIN ISOLATES; PROTEIN MODIFICATIONS; PROTEIN-FLAVOR BINDING; VOLATILE FLAVOR COMPOUNDS;

SULFUR COMPOUNDS;

EID: 84974782926     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.05.040     Document Type: Article

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