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

Abstract

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.

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

“…The protein ingredients used during extrusion play an important role as well. Flavour compounds, such as aldehydes, ketones, and esters, bind with proteins through hydrophobic and even through covalent interaction with cysteines [ 71 , 265 , 266 , 267 ]. During extrusion, changes in the volatile flavour substances are observed, associated with the microstructure of the meat analogue, the water distribution and the protein conformation [ 264 ].…”

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

“…Odorant compounds are organic molecules comprising alcohols, aldehydes, ketones, carboxylic acids, terpenes, sulfur‐containing compounds, methoxypyrazines, and aromatic hydrocarbons (Jeleń & Gracka, 2016; Murray, Shipton, Whitfield, & Last, 1976; Singh, 2017). Their typical low‐molecular‐mass (MW <300 Da) carbonic chains result in strong hydrophobicity, as well as the ability of volatilizing into the gas phase and reaching olfactory receptors in the nasal cavity (Jeleń & Gracka, 2016; Roland et al., 2017; Wang & Arntfield, 2017). Although a minor number of odorant compounds are present in the natural state of legume grains, as is the case for the highly odorant 3‐alkyl‐2‐methoxypyrazines (mainly isobutyl, isopropyl, and sec ‐butyl) (Jakobsen, Hansen, Christensen, Brockhoff, & Olsen, 1998; Murray & Whitfield, 1975), the majority of odor‐active volatiles arise from the degradation of non‐volatile precursors such as lipids, amino acids, carbohydrates, and carotenoids during harvesting, postharvest processing, and storage (MacLeod, Ames, & Betz, 1988; Reineccius & Heath, 2006; Roland et al., 2017).…”

Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea (Pisum sativum L.) protein

“…By irreversibly binding volatile flavour compounds, this explained why volatile compound concentration decreased. However, denaturation and aggregation of proteins may also release previously bound flavour molecules 32,33 . This partially explained the varying conclusions regarding protein–flavour binding in the literature.…”