Inverse gas chromatographic method for measurement of interactions between soy protein isolate and selected flavor compounds under controlled relative humidity.
An inverse gas chromatographic (IGC) method was developed to study the binding interactions between selected volatile flavor compounds and soy protein isolate (SPI) under controlled relative humidity (RH). Three volatile probes (hexane, 1-hexanol, and hexanal) at very low levels were used to evaluate and validate system performance. On the basis of the thermodynamic data and the isotherms measured at 0% RH, 1-hexanol and hexanal had higher binding affinities than hexane, which could be attributed to hydrogen-bonding interactions with SPI. At 30% RH, 1-hexanol and hexanal were retained less than at 0% RH, indicating possible competition for binding sites on the SPI surface between water and volatile probe molecules. Results showed that the thermodynamic data determined were comparable to the available literature values. Use of IGC allowed for the rapid and precise generation of sorption isotherms. Repeatability between replicate injections and reproducibility across columns were very good. IGC is a potentially high-throughput method for the sensitive, precise, and accurate measurement of flavor-ingredient interactions in low-moisture food systems.[1]References
- Inverse gas chromatographic method for measurement of interactions between soy protein isolate and selected flavor compounds under controlled relative humidity. Zhou, Q., Cadwallader, K.R. J. Agric. Food Chem. (2004) [Pubmed]
Annotations and hyperlinks in this abstract are from individual authors of WikiGenes or automatically generated by the WikiGenes Data Mining Engine. The abstract is from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.About WikiGenesOpen Access LicencePrivacy PolicyTerms of Useapsburg
