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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.

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Pea protein - volatile compound interactions: effects of binding, heat and extraction on protein functionality

Tiessen-Dyck, Melissa 19 August 2014 (has links)
Binding of volatile flavour compounds to plant proteins is known to be an issue, particularly for developers of flavoured gluten-free snacks made with pea protein. This project used a model system to describe the effects of extraction and heat on the binding of hexanal (Hex), hexyl acetate (HxAc) and 2-octanone (2-Oct) to pea protein isolate and to evaluate any resulting change in protein functionality.
pea protein isolate
volatile compound
hexanal
2-octanone
hexyl acetate
differential scanning calorimetry
gelation
headspace gas chromatography

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