Unconventional proteins as aroma precursors. Chemical analysis of the volatile compounds in heated soy, casein, and fish protein model systems

1974 ◽  
Vol 22 (6) ◽  
pp. 1077-1084 ◽  
Author(s):  
Ingmar H. Qvist ◽  
Erik C. F. Von Sydow
Keyword(s):  
Chemical Analysis ◽  
Volatile Compounds ◽  
Model Systems ◽  
Fish Protein ◽  
Protein Model ◽  
Aroma Precursors

Volatile Compounds from Potato-like Model Systems

1999 ◽  
Vol 47 (6) ◽  
pp. 2355-2359 ◽  
Author(s):  
Olivier Mandin ◽  
S. Craig Duckham ◽  
Jennifer M. Ames
Keyword(s):  
Volatile Compounds ◽  
Model Systems

Formation of Volatile Compounds from Extruded Corn-Based Model Systems

1989 ◽  
pp. 504-511 ◽  
Author(s):  
Chi-Tang Ho ◽  
Linda J. Bruechert ◽  
May-Chien Kuo ◽  
Mark T. Izzo
Keyword(s):  
Volatile Compounds ◽  
Model Systems

scholarly journals Denaturation Behavior and Kinetics of Single- and Multi-Component Protein Systems at Extrusion-Like Conditions

Polymers ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2145
Author(s):  
Maria Quevedo ◽  
Heike P. Karbstein ◽  
M. Azad Emin
Keyword(s):  
Phase Separation ◽  
Shear Rate ◽  
Whey Protein ◽  
Reaction Order ◽  
Local Level ◽  
Reaction Rates ◽  
Model Systems ◽  
Protein Model ◽  
Kinetics Of ◽  
Component Protein

In this study, the influence of defined extrusion-like treatment conditions on the denaturation behavior and kinetics of single- and multi-component protein model systems at a protein concentration of 70% (w/w) was investigated. α-Lactalbumin (αLA) and β-Lactoglobulin (βLG), and whey protein isolate (WPI) were selected as single- and multi-component protein model systems, respectively. To apply defined extrusion-like conditions, treatment temperatures in the range of 60 and 100 °C, shear rates from 0.06 to 50 s⁻1, and treatment times up to 90 s were chosen. While an aggregation onset temperature was determined at approximately 73 °C for WPI systems at a shear rate of 0.06 s⁻1, two significantly different onset temperatures were determined when the shear rate was increased to 25 and 50 s⁻1. These two different onset temperatures could be related to the main fractions present in whey protein (βLG and αLA), suggesting shear-induced phase separation. Application of additional mechanical treatment resulted in an increase in reaction rates for all the investigated systems. Denaturation was found to follow 2.262 and 1.865 order kinetics for αLA and WPI, respectively. The reaction order of WPI might have resulted from a combination of a lower reaction order in the unsheared system (i.e., fractional first order) and higher reaction order for sheared systems, probably due to phase separation, leading to isolated behavior of each fraction at the local level (i.e., fractional second order).

Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems

2015 ◽  
Vol 70 ◽  
pp. 31-39 ◽  
Author(s):  
Ieva Račkauskienė ◽  
Audrius Pukalskas ◽  
Petras Rimantas Venskutonis ◽  
Alberto Fiore ◽  
Antonio Dario Troise ◽  
...  
Keyword(s):  
Beta Vulgaris ◽  
Maillard Reaction ◽  
Model Systems ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Meat Protein ◽  
Protein Model
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