Flavor-protein interactions for four plant proteins with ketones and esters
The interaction between flavors and proteins results in a reduced headspace concentration of the flavor, affecting flavor perception. We analyzed the retention of a series of esters and ketones with different chain lengths (C4, C6, C8, and C10) by protein isolates of yellow pea, soy, fava bean, and chickpea, with whey as a reference. An increase in protein concentration led to a decrease in flavor compound in the headspace as measured with atmospheric pressure chemical ionization time-of-flight mass spectroscopy (APCI-TOF-MS). Flavor retention was described with a flavor-partitioning model. It was found that flavor retention could be well predicted with the octanol-water partitioning coefficient and by fitting the hydrophobic interaction parameter. Hydrophobic interactions were highest for chickpea, followed by pea, fava bean, whey, and soy. However, the obtained predictive model was less appropriate for methyl decanoate, possibly due to its solubility. The obtained models and fitted parameters are relevant when designing flavored products with high protein concentrations.
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Format: | Article/Letter to editor biblioteca |
Language: | English |
Subjects: | Chickpea, Fava bean, Hydrophobic interactions, Partitioning, Pea, Soy, Whey, |
Online Access: | https://research.wur.nl/en/publications/flavor-protein-interactions-for-four-plant-proteins-with-ketones- |
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dig-wur-nl-wurpubs-6172802024-10-02 Snel, Silvia J.E. Pascu, Mirela Bodnár, Igor Avison, Shane van der Goot, Atze Jan Beyrer, Michael Article/Letter to editor Heliyon 9 (2023) 6 ISSN: 2405-8440 Flavor-protein interactions for four plant proteins with ketones and esters 2023 The interaction between flavors and proteins results in a reduced headspace concentration of the flavor, affecting flavor perception. We analyzed the retention of a series of esters and ketones with different chain lengths (C4, C6, C8, and C10) by protein isolates of yellow pea, soy, fava bean, and chickpea, with whey as a reference. An increase in protein concentration led to a decrease in flavor compound in the headspace as measured with atmospheric pressure chemical ionization time-of-flight mass spectroscopy (APCI-TOF-MS). Flavor retention was described with a flavor-partitioning model. It was found that flavor retention could be well predicted with the octanol-water partitioning coefficient and by fitting the hydrophobic interaction parameter. Hydrophobic interactions were highest for chickpea, followed by pea, fava bean, whey, and soy. However, the obtained predictive model was less appropriate for methyl decanoate, possibly due to its solubility. The obtained models and fitted parameters are relevant when designing flavored products with high protein concentrations. en application/pdf https://research.wur.nl/en/publications/flavor-protein-interactions-for-four-plant-proteins-with-ketones- 10.1016/j.heliyon.2023.e16503 https://edepot.wur.nl/635605 Chickpea Fava bean Hydrophobic interactions Partitioning Pea Soy Whey https://creativecommons.org/licenses/by/4.0/ https://creativecommons.org/licenses/by/4.0/ Wageningen University & Research |
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Chickpea Fava bean Hydrophobic interactions Partitioning Pea Soy Whey Chickpea Fava bean Hydrophobic interactions Partitioning Pea Soy Whey |
spellingShingle |
Chickpea Fava bean Hydrophobic interactions Partitioning Pea Soy Whey Chickpea Fava bean Hydrophobic interactions Partitioning Pea Soy Whey Snel, Silvia J.E. Pascu, Mirela Bodnár, Igor Avison, Shane van der Goot, Atze Jan Beyrer, Michael Flavor-protein interactions for four plant proteins with ketones and esters |
description |
The interaction between flavors and proteins results in a reduced headspace concentration of the flavor, affecting flavor perception. We analyzed the retention of a series of esters and ketones with different chain lengths (C4, C6, C8, and C10) by protein isolates of yellow pea, soy, fava bean, and chickpea, with whey as a reference. An increase in protein concentration led to a decrease in flavor compound in the headspace as measured with atmospheric pressure chemical ionization time-of-flight mass spectroscopy (APCI-TOF-MS). Flavor retention was described with a flavor-partitioning model. It was found that flavor retention could be well predicted with the octanol-water partitioning coefficient and by fitting the hydrophobic interaction parameter. Hydrophobic interactions were highest for chickpea, followed by pea, fava bean, whey, and soy. However, the obtained predictive model was less appropriate for methyl decanoate, possibly due to its solubility. The obtained models and fitted parameters are relevant when designing flavored products with high protein concentrations. |
format |
Article/Letter to editor |
topic_facet |
Chickpea Fava bean Hydrophobic interactions Partitioning Pea Soy Whey |
author |
Snel, Silvia J.E. Pascu, Mirela Bodnár, Igor Avison, Shane van der Goot, Atze Jan Beyrer, Michael |
author_facet |
Snel, Silvia J.E. Pascu, Mirela Bodnár, Igor Avison, Shane van der Goot, Atze Jan Beyrer, Michael |
author_sort |
Snel, Silvia J.E. |
title |
Flavor-protein interactions for four plant proteins with ketones and esters |
title_short |
Flavor-protein interactions for four plant proteins with ketones and esters |
title_full |
Flavor-protein interactions for four plant proteins with ketones and esters |
title_fullStr |
Flavor-protein interactions for four plant proteins with ketones and esters |
title_full_unstemmed |
Flavor-protein interactions for four plant proteins with ketones and esters |
title_sort |
flavor-protein interactions for four plant proteins with ketones and esters |
url |
https://research.wur.nl/en/publications/flavor-protein-interactions-for-four-plant-proteins-with-ketones- |
work_keys_str_mv |
AT snelsilviaje flavorproteininteractionsforfourplantproteinswithketonesandesters AT pascumirela flavorproteininteractionsforfourplantproteinswithketonesandesters AT bodnarigor flavorproteininteractionsforfourplantproteinswithketonesandesters AT avisonshane flavorproteininteractionsforfourplantproteinswithketonesandesters AT vandergootatzejan flavorproteininteractionsforfourplantproteinswithketonesandesters AT beyrermichael flavorproteininteractionsforfourplantproteinswithketonesandesters |
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