Interaction Between Flavor Components and β-Lactoglobulin

Boudaud, Nathalie; Dumont, J.

doi:10.1021/bk-1996-0633.ch008

Cited by 17 publications

(14 citation statements)

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“…The fact that these bidentate molecules are suitable substrates with chelating effects against metallic and non‐metallic species, make them potentially either functional additives or troublesome flavour traps in the food industry (Boudaud & Dumont, 1996).…”

Section: Resultssupporting

confidence: 76%

Aspects of 2‐acetyl‐1,3‐cyclopentanedione as a chromium(iii) chelating agent: nutritional implications

Blanco

Rojas

Ronda

et al. 2002

Int J of Food Sci Tech

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Summary The chemistry of 2‐acetyl‐1,3‐cycloalkanediones has acquired increased applied importance because of the great number of applications in the agroalimentary industry. The keto‐enol ratios and equilibrium constants for proton reactions of 2‐acetyl‐1,3‐cyclopentanedione have been determined in solution using nuclear magnetic resonance and spectrophotometric methods. Chromium(iii) is an essential nutrient and it seems that high chromium supplementation improves glucose tolerance. Chromium chelates have been shown to have a significant beneficial effect on metal status by increasing metal bioavailability in human diets. The composition and log β‐value of the complex formed in aqueous solution by chromium(iii) with the ligand mentioned above have been determined. A detailed reaction scheme is proposed for the 1 : 1 chelation process. The kinetic data are consistent with a mechanism in which the mono‐enol tautomer of the ligand reacts with both metallic species, the fully hydrated metal ion and the Cr(OH)2+. The results are discussed in the light of previous work.

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Section: Resultssupporting

confidence: 76%

Aspects of 2‐acetyl‐1,3‐cyclopentanedione as a chromium(iii) chelating agent: nutritional implications

Blanco

Rojas

Ronda

et al. 2002

Int J of Food Sci Tech

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“…Pelletier et al [19] did not observe any significant interaction between different alkylpyrazines and BLG. On the other hand, Boudaud and Dumont [2] observed quenching of the fluorescence emission of BLG by 3-isobutyl-2-methoxypyrazine and also by 2,3,5-trimethylpyrazine, indicating complex formation. They concluded that the ring structure and not the methoxy group was important for the interactions between BLG and the pyrazines.…”

Section: Affinity Chromatographymentioning

confidence: 98%

Interactions between ?-lactoglobulin and flavour compounds of different chemical classes. Impact of the protein on the odour perception of vanillin and eugenol

Reiners

Nicklaus

Guichard

2000

Lait

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-Interactions between β-lactoglobulin and flavour compounds were analysed by instrumental and sensory studies. Affinity chromatography was used to determine binding constants of flavour substances belonging to different chemical classes. A systematic study on esters, pyrazines and phenolic compounds revealed that the increase in the hydrophobic chain length increases the affinity for the protein. Concerning the 4 diastereoisomers of 3-oxo-p-menthane-8-thiol, only the cistrans isomery led to different binding constants. In general, binding constants increased with increasing log P values, except for the terpenic compounds studied, for which another explanation has to be found, taking into account the geometry of the molecule. Sensory analyses applying a matching test showed that the addition of β-lactoglobulin had no effect on the odour perception of vanillin, but brought about a significant decrease in the odour perception of eugenol.

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“…Other constituents affect flavour release as well. Different proteins interact with flavour compounds, and can cause increased retention of the compounds in a food matrix (Boudaud & Dumont, 1996;Hansen & Booker, 1996;O'Neill, 1996). Starch and other hydrocolloids have been shown to interact with flavour compounds by binding them (Hau, Gray, & Taylor, 1996).…”

Section: Introductionmentioning

confidence: 99%

Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings

Frøst

Heymann

Bredie

et al. 2005

Food Quality and Preference

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Interaction Between Flavor Components and β-Lactoglobulin

Cited by 17 publications

References 0 publications

Aspects of 2‐acetyl‐1,3‐cyclopentanedione as a chromium(iii) chelating agent: nutritional implications

Aspects of 2‐acetyl‐1,3‐cyclopentanedione as a chromium(iii) chelating agent: nutritional implications

Interactions between ?-lactoglobulin and flavour compounds of different chemical classes. Impact of the protein on the odour perception of vanillin and eugenol

Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings

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