Competitive Binding of Off‐Flavor Compounds with Soy Protein and β‐Cyclodextrin in a Ternary System: A Model Study

Arora, Akshay; Damodaran, Srinivasan

doi:10.1007/s11746-009-1535-8

Cited by 30 publications

(16 citation statements)

References 33 publications

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“…In a previous report, we demonstrated that b-cyclodextrin (bCD) forms an inclusion complex with 2-nonanone and suggested that this approach could be equally effective in removing SP bound off-flavor volatiles with an alkyl chain of medium length (less than nine carbons) [16]. Here, we extend the same argument by hypothesizing that bCD could form inclusion complexes with SP-bound PLs and effectively extract them into the aqueous phase.…”

Section: Introductionsupporting

confidence: 58%

β‐Cyclodextrin‐Mediated Removal of Soy Phospholipids from the Air–Water Interface

Arora

Damodaran

2010

J Americ Oil Chem Soc

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Binding of soy phosphatidylcholine (PC) and phosphatidylinositol (PI) with b-cyclodextrin (bCD) was studied using a spread monolayer technique at the airwater interface. First, surface pressure (p) versus surface concentration (C) isotherms of both PC and PI were characterized by forming spread monolayers on an aqueous subphase. PC and PI monolayers reached saturation at C of 1.98 and 3.24 lmol/m 2 , respectively, at 25°C. Subsequently, desorption of PC or PI from the spread monolayer in the presence of 2-14 mM bCD in the subphase was studied by measuring changes in p of monolayer. This desorption was indicative of a complex formation between bCD and PC or PI. The amount of PC or PI bound to bCD was determined by converting the net change in p to C by using p-C isotherms. From the saturated monolayers at the air water-interface, approximately 30% of PC and 50% of PI could be removed by 14 mM bCD. It was calculated that the free energy change required to transfer a PL from the monolayer at air-water interface to the aqueous phase in presence of bCD was decreased by 6-7 kcal/mol. Hydrolysis of PC in the monolayer by phospholipase A 2 (PLA 2 ) improved extraction efficiency of bCD. By incorporating 2.29 lM PLA 2 and 10 mM bCD in subphase, up to 80% of PC monolayer could be desorbed from the air-water interface. These results are discussed in terms of the potential use of bCD to remove PLs bound to soy protein.

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Section: Introductionsupporting

confidence: 58%

β‐Cyclodextrin‐Mediated Removal of Soy Phospholipids from the Air–Water Interface

Arora

Damodaran

2010

J Americ Oil Chem Soc

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“…Compared with animal proteins, less emphasis has been put on plant or vegetable proteins. Soy proteins have been the most popular plant proteins used in flavour binding studies due to the presence of beany or grassy off‐flavours from lipoxygenase‐catalysed oxidation of unsaturated fatty acids . Pulse proteins are rarely studied; only pea protein and fababean protein have been evaluated.…”

Section: Flavour‐food Matrix Interaction and Flavour Perceptionmentioning

confidence: 99%

“…Soy proteins have been the most popular plant proteins used in flavour binding studies due to the presence of beany or grassy off-flavours from lipoxygenase-catalysed oxidation of unsaturated fatty acids. [6,27,28,[40][41][42] Pulse proteins are rarely studied; only pea protein [7,43] and fababean protein [44,45] have been evaluated. There have been no data reported for canola protein.…”

Section: Source Of Proteins and Flavours Used In Previous Studiesmentioning

confidence: 99%

Effect of protein‐flavour binding on flavour delivery and protein functional properties: A special emphasis on plant‐based proteins

Wang

Arntfield

2016

Flavour & Fragrance J

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As the loss of free volatile compounds in aqueous protein systems is known to greatly influence the quality, and therefore the consumer acceptability, of protein‐containing foods, examination of the ability of different proteins to react with volatile flavour compounds as well as the nature of the interaction are of great interest to flavour chemists. It is generally believed that the affinity of flavour to proteins is a multi‐factor function related to protein source, protein conformation and stereochemistry of the flavour compound. However, the nature of protein‐flavour interactions has not been explicit. Less focus has been put on plant‐based proteins in comparison to animal proteins. With an increase in the use of plant‐based proteins in food systems, this article provides a fundamental review of the impact protein‐flavour interactions on flavour retention and release with a special emphasis on plant protein materials. Flavour‐food matrix interactions have been examined with a focus on how they influence flavour perception. Current knowledge on methodologies involved in protein‐flavour binding studies, binding mechanisms and factors affecting the interaction have been discussed. The implication of protein‐flavour interaction on protein functionality specifically protein thermal gelation properties has also been considered. Copyright © 2016 John Wiley & Sons, Ltd.

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“…The major physical deodorization is embedding with β-cyclodextrin (β-CD) which is hydrolyzed by gastric acid and digested easily (Shieh and Hedges, 1996). The fact that β-CD has been approved as a safe ingredient for food applications makes β-CD a promising candidate for removing off-flavors (Arora and Damodaran, 2010). β-CD, containing peculiar hydrophobic cavum, can form inclusion complexes with various off-flavor molecules.…”

Section: Introductionmentioning

confidence: 99%

“…β-CD, containing peculiar hydrophobic cavum, can form inclusion complexes with various off-flavor molecules. Previously, β-CD was used to remove volatile beany flavor compounds from soy milk (Arora and Damodaran, 2010). The chemical deodorization is taken no consideration due to its chemical residues.…”

Section: Introductionmentioning

confidence: 99%

Volatile Compounds Analysis and Off-Flavors Removing of Porcupine Liver

Chen

Sheng

et al. 2016

FSTR

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Porcupine liver was an important source of protein, fat, and vitamins, and was of high economic and food value.But its stronger off-flavor which occurred during cooking was an impediment to consumption of liver products.In this study, the volatile compounds of porcupine liver were analyzed by headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Results showed that hexanal ( Taken together, the off-flavors of porcupine liver were removed by fermentation with the yeast effectively.

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Competitive Binding of Off‐Flavor Compounds with Soy Protein and β‐Cyclodextrin in a Ternary System: A Model Study

Cited by 30 publications

References 33 publications

β‐Cyclodextrin‐Mediated Removal of Soy Phospholipids from the Air–Water Interface

β‐Cyclodextrin‐Mediated Removal of Soy Phospholipids from the Air–Water Interface

Effect of protein‐flavour binding on flavour delivery and protein functional properties: A special emphasis on plant‐based proteins

Volatile Compounds Analysis and Off-Flavors Removing of Porcupine Liver

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