Effect of Chemical Modification of Sodium Caseinate on Diffusivity of Aroma Compounds in Aqueous Solutions

The concentration profiles obtained from a gel were used to measure diffusion of volatiles in water and in aqueous solutions of sodium caseinate glycosylated or not. The physicochemical interactions between solutes and substrates were studied by exponential dilution. As the aroma retention by sodium...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1997-07, Vol.45 (7), p.2649-2653
Main Authors: Landy, Pascale, Farès, Khalid, Lorient, Denis, Voilley, Andrée
Format: Article
Language:English
Subjects:
Aroma and flavouring agent industries
Biological and medical sciences
CHEMICOPHYSICAL PROPERTIES
COMPOSE VOLATIL
COMPUESTO VOLATIL
DIFFUSION
DIFUSION
Food industries
Fundamental and applied biological sciences. Psychology
GLYCOSYLATED PROTEINS
ODEUR
OLOR
PROPIEDADES FISICOQUIMICAS
PROPRIETE PHYSICOCHIMIQUE
SMELL
VOLATILE COMPOUNDS
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Summary:The concentration profiles obtained from a gel were used to measure diffusion of volatiles in water and in aqueous solutions of sodium caseinate glycosylated or not. The physicochemical interactions between solutes and substrates were studied by exponential dilution. As the aroma retention by sodium caseinate increased, the diffusion coefficient decreased. Chemical modification of sodium caseinate affected both the activity and the diffusion coefficients of the volatiles. These variations were interpreted in terms of a relation between the change in structure and the different physicochemical properties of the proteins. The glucosylated and galactosylated proteins exhibited the highest viscosity and induced a decrease in the diffusion coefficients, contrary to lactosylated and maltosylated proteins. The cause of increased viscosity is the variation of the quantity of bound water between the two types of substituted proteins. Keywords: Aroma; glycosylated proteins; interactions; diffusion
ISSN:0021-8561
1520-5118
DOI:10.1021/jf960935s