Hexanal and t-2-hexenal form covalent bonds with whey proteins and sodium caseinate in aqueous solution
| Autor: | Anne Meynier, Michèle Dalgalarrondo, Claude Genot, V. Rampon |
|---|---|
| Přispěvatelé: | ProdInra, Migration, Laboratoire d'étude des interactions des molécules alimentaires, Institut National de la Recherche Agronomique (INRA) |
| Jazyk: | angličtina |
| Rok vydání: | 2004 |
| Předmět: |
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences
01 natural sciences Applied Microbiology and Biotechnology Aldehyde Hexanal chemistry.chemical_compound 0404 agricultural biotechnology Phase (matter) Organic chemistry COVALENCE Aroma ComputingMilieux_MISCELLANEOUS chemistry.chemical_classification [SDV.SA] Life Sciences [q-bio]/Agricultural sciences Quenching (fluorescence) Chromatography Aqueous solution biology 010401 analytical chemistry 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Fluorescence 0104 chemical sciences chemistry Covalent bond Food Science |
| Zdroj: | International Dairy Journal International Dairy Journal, Elsevier, 2004, 14, pp.681-690 |
| ISSN: | 0958-6946 |
| Popis: | In food systems, a reduction of aroma intensity can occur in presence of proteins by hydrophobic or covalent interactions. The aim of this paper was to identify the nature of the interactions of aldehydes in flavoured dairy media. The addition of either hexanal or t-2-hexenal to whey proteins and sodium caseinate dissolved in water caused a rapid and substantial decrease in the maximum intensity of fluorescence of the tryptophanyl residues of the proteins (Trp). The decrease was proportional to the aldehyde concentration and probably due to quenching of the Trp fluorescence but was also associated with appearance of new fluorophores, which exhibited spectral characteristics depending on the aldehyde added. The proportion of Lys residues decreased with both aldehydes, while the His proportion decreased with t-2-hexenal. The covalent binding of t-2-hexenal to milk proteins therefore had a large effect on its partitioning between the liquid and the gaseous phase whilst that of hexanal was less important. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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