Factors affecting the flavour binding properties of lactones with soya protein

George A. Gkionakis (Department of Food Technology, Technological Educational Institute of Athens, Athens, Greece)
George Heliopoulos (Department of Food Technology, Technological Educational Institute of Athens, Athens, Greece)
Anthony K.D. Taylor (Department of Biological and Food Science, University of Lincoln, Lincoln, UK)
John Ahmad (Department of Biological and Food Science, University of Lincoln, Lincoln, UK)

British Food Journal

ISSN: 0007-070X

Publication date: 1 June 2006

Abstract

Purpose

The objective of this article is to investigate the binding of several lactones to soya protein isolate and soya protein under different conditions and, particularly, the extent of binding of the lactones γ‐9, γ‐10, δ‐10 and δ‐11, in different concentrations as well as the effect of various parameters on their binding ability.

Design/methodology/approach

Capillary column gas chromatography was used for the determination of lactones and the manual system was used for taking samples and for headspace analysis. Infrared spectroscopy was used for confirmation and investigation.

Findings

The percentage of binding of lactones γ‐9, γ‐10, δ‐10, δ‐11 on the soya protein is almost the same (about 33‐34 per cent). According to the Klotz equation, the bound ligand concentration was calculating as the number of moles of ligand bound per mole of protein. The results varied, but were similar. Specific experiments in water system with soya protein isolate (1 per cent) showed that the time taken for lactones γ‐10 and δ‐11 to reach equilibrium, the factors of temperature and pH affected the percentage of lactone bound.

Research limitations/implications

The amount of added lactone in products containing soya protein isolate should be investigated by using panel tests to confirm the improvement of flavour.

Practical implications

Flavour binding of lactones can be used to provide some foods with the required flavour impression by adding lactones to a bland soy protein base.

Originality/value

The flavour binding of lactones, which was investigated in the present paper, has not been adequately investigated in previous scientific research and the effects of the factors that influence their binding are very important.

Keywords

Citation

Gkionakis, G., Heliopoulos, G., Taylor, A. and Ahmad, J. (2006), "Factors affecting the flavour binding properties of lactones with soya protein", British Food Journal, Vol. 108 No. 6, pp. 456-474. https://doi.org/10.1108/00070700610668432

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Publisher

:

Emerald Group Publishing Limited

Copyright © 2006, Emerald Group Publishing Limited

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