Flavor-protein interactions for four plant protein isolates and whey protein isolate with aldehydes

Aldehydes are important flavor molecules to consider in plant-based products. Here, the flavor retention of a series of saturated aldehydes and mono-unsaturated aldehydes (2-alkenals) with different chain lengths (C4, C6, C8, and C10) in dispersions with protein isolates of pea, soy, fava bean, chic...

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Bibliographic Details
Published in:Food science & technology 2023-08, Vol.185, p.115177, Article 115177
Main Authors: Snel, Silvia J.E., Pascu, Mirela, Bodnár, Igor, Avison, Shane, van der Goot, Atze Jan, Beyrer, Michael
Format: Article
Language:English
Subjects:
Chickpea
chickpeas
Covalent interactions
cysteine
Faba bean
faba beans
flavor
headspace analysis
hydrophobic bonding
hydrophobicity
methionine
Pea
peas
plant proteins
prediction
protein content
Soy
whey
whey protein isolate
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Summary:Aldehydes are important flavor molecules to consider in plant-based products. Here, the flavor retention of a series of saturated aldehydes and mono-unsaturated aldehydes (2-alkenals) with different chain lengths (C4, C6, C8, and C10) in dispersions with protein isolates of pea, soy, fava bean, chickpea, and whey (as reference) was analyzed with APCI-TOF-MS. The headspace concentrations of alkenals were lower than aldehydes, meaning alkenals were retained more than saturated aldehydes. The retention was modeled by assuming hydrophobic interactions and covalent interactions. The ratio between the hydrophobic interaction parameter and the covalent parameter showed that covalent interactions are mainly important for butanal and butenal (C4). For the other aldehydes, hydrophobic interactions became increasingly important. Correlations were found between the chemical interaction parameters and the cysteine and methionine content of the different proteins. The obtained model parameters for each set of proteins and flavors allow the prediction of flavor retention when developing a flavored product with high protein content. [Display omitted] •Mono-unsaturated aldehydes were more retained than saturated aldehydes.•Type and molecular weight of flavor had primary effect on their retention.•Retention model was used to obtain hydrophobic and covalent interaction parameters.•Small, less hydrophobic aldehydes were mainly retained by covalent interactions.•Fitting parameters for aldehydes correlated with cysteine and methionine content.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2023.115177