TY - GEN
T1 - Flavor-soy protein interactions
AU - Suppavorasatit, Inthawoot
AU - Cadwallader, Keith R.
PY - 2010/12/14
Y1 - 2010/12/14
N2 - Soy protein present in a food can interact with flavor compounds and result in the reduction of flavor intensity (flavor fade). This chapter provides an overview of recent studies on the binding of volatile flavor compounds to food proteins, specifically to soy proteins in both solid state and in aqueous model systems. The occurrence of flavor binding and techniques used to measure flavor-protein interactions are described. In addition, binding capacities of flavor compounds to different food proteins are compared and the factors affecting flavor-protein binding are discussed.
AB - Soy protein present in a food can interact with flavor compounds and result in the reduction of flavor intensity (flavor fade). This chapter provides an overview of recent studies on the binding of volatile flavor compounds to food proteins, specifically to soy proteins in both solid state and in aqueous model systems. The occurrence of flavor binding and techniques used to measure flavor-protein interactions are described. In addition, binding capacities of flavor compounds to different food proteins are compared and the factors affecting flavor-protein binding are discussed.
UR - http://www.scopus.com/inward/record.url?scp=84905449685&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84905449685&partnerID=8YFLogxK
U2 - 10.1021/bk-2010-1059.ch021
DO - 10.1021/bk-2010-1059.ch021
M3 - Conference contribution
AN - SCOPUS:84905449685
SN - 9780841225619
T3 - ACS Symposium Series
SP - 339
EP - 359
BT - Chemistry, Texture, and Flavor of Soy
A2 - Cadwallader, Keith R
A2 - Chang, Sam K C
PB - American Chemical Society
ER -