« Previous AbstractRemoval of trace organic contaminants by an MBR comprising a mixed culture of bacteria and white-rot fungi    Next AbstractPolyparameter linear free energy relationships for estimating the equilibrium partition of organic compounds between water and the natural organic matter in soils and sediments »

Food Chem

Title:		Partition of volatile compounds in pea globulin-maltodextrin aqueous two-phase system
Author(s):		Nguyen TD; Lafarge C; Murat C; Mession JL; Cayot N; Saurel R;
Address:		"Equipe Procedes Alimentaires et Physico-Chimie, UMR A 02.102 PAM AgroSup Dijon/Universite de Bourgogne, 1 Esplanade Erasme, F-21000 Dijon, France. Equipe Procedes Alimentaires et Physico-Chimie, UMR A 02.102 PAM AgroSup Dijon/Universite de Bourgogne, 1 Esplanade Erasme, F-21000 Dijon, France. Electronic address: remi.saurel@agrosupdijon.fr"
Journal Title:		Food Chem
Year:		2014
Volume:		20140515
Issue:
Page Number:		406 - 412
DOI:		10.1016/j.foodchem.2014.05.008
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study is based on the assumption that the off-flavour of pea proteins might be decreased using the retention of volatile compounds by a mixture with another biopolymer. The partition of volatile compounds in an aqueous system containing pea protein and maltodextrins was followed under thermodynamic incompatibility conditions. Firstly, the phase diagram of the system was established. Then, the partition of aroma compounds between the phase rich in protein and the phase rich in maltodextrin was measured by SPME-GC-MS. There was a transfer of volatile compounds during phase separation. Variations of pH were also used to vary the retention of volatile compounds by proteins. The concentration of volatile compounds in protein solution at pH 2.4 was higher than at pH 7.2. It was possible to increase the transfer of volatile compounds from the phase rich in protein to the phase rich in maltodextrin using the effect of pH on protein denaturation"
Keywords:		Gas Chromatography-Mass Spectrometry Globulins/*chemistry Odorants/*analysis Peas/*chemistry Plant Proteins/*chemistry Polysaccharides/*chemistry Solid Phase Microextraction Solutions Taste Thermodynamics Volatile Organic Compounds/*analysis Maltodextrin;
Notes:		"MedlineNguyen, Thanh Dat Lafarge, Celine Murat, Chloe Mession, Jean-Luc Cayot, Nathalie Saurel, Remi eng Research Support, Non-U.S. Gov't England 2014/07/06 Food Chem. 2014 Dec 1; 164:406-12. doi: 10.1016/j.foodchem.2014.05.008. Epub 2014 May 15"