Andriot I, Harrison M, Fournier N, Guichard E
Institut National de la Recherche Agronomique, Laboratoire de Recherches sur les Arômes, 17 Rue Sully, 21065 Dijon Cedex, France.
J Agric Food Chem. 2000 Sep;48(9):4246-51. doi: 10.1021/jf991261z.
Interaction of flavor compounds with proteins is known to have an influence on the release of flavor from food. Hydrophobic interactions were found between beta-lactoglobulin and methyl ketones; the affinity constant increases by increasing the hydrophobic chain. Addition of beta-lactoglobulin (0.5 and 1%) to aroma solutions (12.5, 50, and 100 microL L(-)(1)) of three methyl ketones induces a significant decrease in odor intensity. The chosen methyl ketones were 2-heptanone (K(b) = 330), 2-octanone (K(b) = 950), and 2-nonanone (K(b) = 2440). The release of these flavor compounds (50 microL L(-)(1)) was studied by static headspace in water solution (50 mM NaCl, pH 3) with different concentrations of beta-lactoglobulin (0, 0.5, 1, 2, 3, and 4%). Increasing the concentration of protein increases the retention of volatiles, and this effect is greatest for 2-nonanone, the compound with the highest affinity constant, and lowest for 2-heptanone. A mathematical model previously developed to describe flavor release from aqueous solutions containing flavor-binding polymers (Harrison, M.; Hills, B. P. J. Agric. Food Chem. 1997, 45, 1883-1890) was used to interpret the data. The model assumes that the polymer-flavor interaction is reversible and the rate-limiting step for release is the transfer of volatiles across the macroscopic gas-liquid interface. This model was used to predict the equilibrium partitioning properties and the rate of release of the three methyl ketones. Increasing the affinity constant leads to decreased release rates and a lower final headspace aroma concentration.
已知风味化合物与蛋白质的相互作用会影响食品中风味的释放。在β-乳球蛋白与甲基酮之间发现了疏水相互作用；随着疏水链的增加，亲和常数增大。向三种甲基酮的香气溶液（12.5、50和100 μL L⁻¹）中添加β-乳球蛋白（0.5%和1%）会导致气味强度显著降低。所选用的甲基酮为2-庚酮（Kb = 330）、2-辛酮（Kb = 950）和2-壬酮（Kb = 2440）。通过静态顶空法在含有不同浓度β-乳球蛋白（0、0.5、1、2、3和4%）的水溶液（50 mM NaCl，pH 3）中研究了这些风味化合物（50 μL L⁻¹）的释放情况。蛋白质浓度的增加会提高挥发性物质的保留率，对于亲和常数最高的2-壬酮，这种影响最大，而对于2-庚酮则最小。使用先前开发的用于描述含有风味结合聚合物的水溶液中风味释放的数学模型（哈里森，M.；希尔斯，B. P. 《农业与食品化学杂志》1997年，45卷，1883 - 1890页）来解释这些数据。该模型假设聚合物与风味的相互作用是可逆的，释放的限速步骤是挥发性物质穿过宏观气液界面的转移。此模型用于预测三种甲基酮的平衡分配特性和释放速率。亲和常数的增加会导致释放速率降低以及最终顶空香气浓度降低。
