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

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.

Identiferoai:union.ndltd.org:MANITOBA/oai:mspace.lib.umanitoba.ca:1993/23820
Date19 August 2014
CreatorsTiessen-Dyck, Melissa
ContributorsArntfield, Susan (Food Science), Sapirstein, Harry (Food Science) Aliani, Michel (Human Nutritional Sciences)
Source SetsUniversity of Manitoba Canada
Detected LanguageEnglish

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