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.
| Identifer | oai:union.ndltd.org:MANITOBA/oai:mspace.lib.umanitoba.ca:1993/23820 |
| Date | 19 August 2014 |
| Creators | Tiessen-Dyck, Melissa |
| Contributors | Arntfield, Susan (Food Science), Sapirstein, Harry (Food Science) Aliani, Michel (Human Nutritional Sciences) |
| Source Sets | University of Manitoba Canada |
| Detected Language | English |
Page generated in 0.0019 seconds