Effect of protein-flavour binding on flavour delivery and protein functional properties: A special emphasis on plant-based proteins

摘要

As the loss of free volatile compounds in aqueous protein systems is known to greatly influence the quality, and therefore the consumer acceptability, of protein-containing foods, examination of the ability of different proteins to react with volatile flavour compounds as well as the nature of the interaction are of great interest to flavour chemists. It is generally believed that the affinity of flavour to proteins is a multi-factor function related to protein source, protein conformation and stereochemistry of the flavour compound. However, the nature of protein-flavour interactions has not been explicit. Less focus has been put on plant-based proteins in comparison to animal proteins. With an increase in the use of plant-based proteins in food systems, this article provides a fundamental review of the impact protein-flavour interactions on flavour retention and release with a special emphasis on plant protein materials. Flavour-food matrix interactions have been examined with a focus on how they influence flavour perception. Current knowledge on methodologies involved in protein-flavour binding studies, binding mechanisms and factors affecting the interaction have been discussed. The implication of protein-flavour interaction on protein functionality specifically protein thermal gelation properties has also been considered. Copyright (C) 2016 John Wiley & Sons, Ltd.