Binding of aroma compounds with soy protein isolate in aqueous model: Effect of preheat treatment of soy protein isolate
作者： Jun Guo , Zhiyong He , Shengfang Wu , Maomao Zeng , Jie Chen
DOI: 10.1016/J.FOODCHEM.2019.03.126
关键词: Hexyl acetate 、 Linalool 、 Heptyl acetate 、 Myrcene 、 Aroma 、 Chromatography 、 Soy protein 、 Linalyl acetate 、 Chemistry 、 Geraniol
摘要: Abstract The interactions between flavors (hexyl acetate [HxAc], heptyl [HpAc], linalyl formate [LiFo], [LiAc], geraniol, linalool, limonene and myrcene) soy protein isolate (SPI) were investigated, the influence of structure preheated SPI (PSPI) determined by using headspace solid-phase microextraction gas chromatography–mass spectrometry (HS–SPME/GC–MS) technology. For HxAc HpAc, binding decreased in order nature > 80 °C > 90 °C > 100 °C PSPI, for LiFo, LiAc, nature
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