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Food Chem

Title:		Probing the molecular forces involved in binding of selected volatile flavour compounds to salt-extracted pea proteins
Author(s):		Wang K; Arntfield SD;
Address:		"Department of Food Science, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada. Electronic address: umwan537@myumanitoba.ca. Department of Food Science, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada. Electronic address: susan.arntfield@umanitoba.ca"
Journal Title:		Food Chem
Year:		2016
Volume:		20160511
Issue:
Page Number:		235 - 242
DOI:		10.1016/j.foodchem.2016.05.062
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Molecular interactions between heterologous classes of flavour compounds with salt-extracted pea protein isolates (PPIs) were determined using various bond disrupting agents followed by GC/MS analysis. Flavour bound by proteins decreased in the order: dibutyl disulfide>octanal>hexyl acetate>2-octanone=benzaldehyde. Benzaldehyde, 2-octanone and hexyl acetate interacted non-covalently with PPIs, whereas octanal bound PPIs via covalent and non-covalent forces. Dibutyl disulfide reacted with PPIs covalently, as its retention was not diminished by urea and guanidine hydrochloride. Using propylene glycol, H-bonding and ionic interactions were implicated for hexyl acetate, benzaldehyde, and 2-octanone. A protein-destabilising salt (Cl3CCOONa) reduced bindings for 2-octanone, hexyl acetate, and benzaldehyde; however, retention for octanal and dibutyl disulfide increased. Conversely, a protein-stabilising salt (Na2SO4) enhanced retention for benzaldehyde, 2-octanone, hexyl acetate and octanal. Formation of a volatile flavour by-product, 1-butanethiol, from dibutyl disulfide when PPIs were treated with dithiothreitol indicated occurrence of sulfhydryl-disulfide interchange reactions"
Keywords:		Aldehydes/*chemistry Benzaldehydes/chemistry Disulfides/chemistry Gas Chromatography-Mass Spectrometry Guanidine/chemistry Hydrogen Bonding Ketones/*chemistry Peas/*chemistry Plant Proteins/*chemistry Propylene Glycol/chemistry Reducing Agents/chemistry *;
Notes:		"MedlineWang, Kun Arntfield, Susan D eng England 2016/06/11 Food Chem. 2016 Nov 15; 211:235-42. doi: 10.1016/j.foodchem.2016.05.062. Epub 2016 May 11"