Investigation of Binding of Volatile Flavor Compounds by Soy Proteins in Low -Moisture Food Systems by Inverse Gas Chromatography (Igc)
Zhou, Qiaoxuan
This item is only available for download by members of the University of Illinois community. Students, faculty, and staff at the U of I may log in with your NetID and password to view the item. If you are trying to access an Illinois-restricted dissertation or thesis, you can request a copy through your library's Inter-Library Loan office or purchase a copy directly from ProQuest.
Permalink
https://hdl.handle.net/2142/83694
Description
Title
Investigation of Binding of Volatile Flavor Compounds by Soy Proteins in Low -Moisture Food Systems by Inverse Gas Chromatography (Igc)
Author(s)
Zhou, Qiaoxuan
Issue Date
2005
Doctoral Committee Chair(s)
Cadwallader, Keith R.
Department of Study
Food Science and Human Nutrition
Discipline
Food Science and Human Nutrition
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Agriculture, Food Science and Technology
Language
eng
Abstract
IGC provided rapid and precise measurements of thermodynamic and sorption data. Flavor compound chemical structure greatly determined its binding potential to SPI. Weak binding of hydrocarbons to SPI was attributed to nonspecific van der Walls dispersion forces only, while stronger binding exhibited on those more polar compounds (ester, ketone, aldehyde, alcohol) might be ascribed to both specific and non-specific interactions (hydrogen bonding, dipole and van der Walls dispersion forces). Interaction potential of polar flavor compounds with SPI was greatly impaired by adsorbed water in the extremely low humidity region (approaching 0% RH); while their binding strengths with SPI were not significantly affected by further water uptake in the 30∼50% RH region. Stronger interactions with the crackers at 15% RH were observed for gamma-butyrolactone and butyric acid, possibly due to the involvement of stronger hydrogen bonding and/or ionic forces, than for diacetyl and hexanal. Presence of soy proteins did not affect binding of diacetyl and hexanal, but increased binding of gamma-butyrolactone and butyric acid. Solvent extraction data agreed with IGC results in that retention/binding of butyric acid was higher in the soy cracker, while binding of diacetyl to the two crackers did not differ. However, sensory results showed that headspace diacetyl or butyric acid aroma intensities of the two crackers were not significantly different.
Use this login method if you
don't
have an
@illinois.edu
email address.
(Oops, I do have one)
IDEALS migrated to a new platform on June 23, 2022. If you created
your account prior to this date, you will have to reset your password
using the forgot-password link below.
