Assessment of added ingredient effect on interaction of simulated beef flavour and soy protein isolate by gas chromatography, spectroscopy and descriptive sensory analysis

Moon, Soo-Yeun; Li‐Chan, Eunice C.Y.

doi:10.1016/j.foodres.2007.08.002

Cited by 13 publications

(6 citation statements)

References 32 publications

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“…, 1994; Zhao et al. , 2004; Moon & Li‐Chan, 2007; Herrero, 2008). Modifications in the intensity and/or frequencies of Raman bands give information mainly about changes in secondary structure of proteins (amide conformation region) and alterations in local environments (tryptophan residues, tyrosil doublet and aliphatic aminoacids bands).…”

Section: Resultsmentioning

confidence: 99%

“…, 2004a). Recently, some authors have used Raman spectroscopy to elucidate the interactions of SPI on aroma characteristics of a commercially simulated beef flavour (Moon & Li‐Chan, 2007). In addition, Raman spectroscopic studies about the extent of O‐esterification and succinylation in SPIs has been reported (Yu et al.…”

Section: Introductionmentioning

confidence: 99%

“…, 2004; Zhao et al. , 2004; Moon & Li‐Chan, 2007), no Raman spectroscopic studies have been performed to determine the structural changes of SPI prepared under different heating conditions. Therefore, the aim of the present work was monitoring the different structural behaviour of SPIs refrigerated and heated in order to understand their role in food processing.…”

Section: Introductionmentioning

confidence: 99%

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Elucidation of structural changes in soy protein isolate upon heating by Raman spectroscopy

Herrero

Jiménez‐Colmenero

Carmona

2009

Int J of Food Sci Tech

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Changes in protein secondary and tertiary structure of soy protein isolate (SPI) upon heating process were investigated by Raman spectroscopy. SPI refrigerated and heated at 70, 100 and 200°C was analysed. Nonsignificant differences in secondary structure (a-helix, b-sheet, unordered and turn) were observed in SPI upon heating at these temperatures. However, comparison of the Raman spectra of SPI refrigerated and heated at 70, 100 and 200°C reveals changes in hydrophobic group environments. An intensity decreasing trend of the 1340 cm )1 band attributable to tryptophan vibrations was observed, which involves an increase in solvent exposure of tryptophan residues. The spectral results also showed intensity increasing trends for the 1450 and 2935 cm )1 bands of SPI upon heating, which can be ascribed to breaking of hydrophobic contacts and subsequent solvent exposure of the corresponding hydrophobic aliphatic groups. Finally, it was found tertiary structural transitions towards greater proportions of buried tyrosine residues upon heating of SPI.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Elucidation of structural changes in soy protein isolate upon heating by Raman spectroscopy

Herrero

Jiménez‐Colmenero

Carmona

2009

Int J of Food Sci Tech

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“…The effects of heat, enzyme and ingredients on the main and side chain conformation of 7S and 11S globulins have been widely studied (Berjota et al, 1995;Indiani, Feis, Howes, Marzocchi, & Smulevich, 2000;Moon & Li-Chan, 2007). Adequate modification on structure of soy proteins has brought out the following outstanding functional properties that the native soy proteins do not possess (Mohamed, 2002).…”

Section: Introductionmentioning

confidence: 99%

Effect of reverse micelle on conformation of soy globulins: A Raman study

Zhao

Chen

et al. 2009

Food Chemistry

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“…The results indicated that 23 volatile compounds were significantly influenced by breed, and the other characteristics of the cooked muscle also differs according to the breed as demonstrated in the data of Table 2.23 (Lu et al, 2008). It was proposed that the method can be employed for the further research in the study of SPI-SBF interactions (Moon and Li-Chan, 2007a). The characteristics of the analytes were measured by GC and GC-O.…”

Section: Meat and Meat Productsmentioning

confidence: 99%

Chromatography of Aroma Compounds and Fragrances

Cserháti¹

2010

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The use of general descriptive names, registered names, trademarks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. Cover design: WMXDesign GmbHPrinted on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com) PrefaceThe quantity and composition of aroma and flavour compounds in foods and food products exert a marked influence on the consumer acceptance and, consequently, on the commercial value of the products. It has been established many times that one of the main properties employed for the evaluation of the product quality is the flavour, that is, an adequate flavour composition considerably enhances the marketability. Traditional analytical methods are generally unsuitable for the accurate determination of the quantity of this class of compounds. Moreover, they do not contain any useful information on the concentration of the individual substances and they are not suitable for their identification. As the stability of the aroma compounds and fragrances against hydrolysis, oxidation and other environmental and technological conditions shows marked differences, the exact determination of the flavour composition of a food or food product may help for the prediction of the shelflife of products and the assessment of the influence of technological steps on the aroma compounds resulting in more consumer-friendly processing methods. Furthermore, the qualitative determination and identification of these substances may contribute to the establishment of the provenance of the product facilitating the authenticity test. Because of the considerable commercial importance of flavour composition, much effort has been devoted to the development of methods suitable for the separation and quantitative determination of flavour compounds and fragrances in foods and in other industrial products. The high separation capacity of gas chromatography (GC) technologies and the volatility of the majority of aroma compounds make it a method of preference for the analysis of flavour and aroma compounds and fragrances. Other separation technologies such as thinlayer chromatography (TLC), high-performance liquid chromatography (HPLC) and electrically drived techniques have also found application in the separation and quantitative determination of aroma compounds. As the development of chromatographic separation techniques is very rapid, the number of new chromatographic methods employed for the analysis of flavour compounds is also rapidly increasing. The objectives of the book are the compilation of the newest results in this field of research, the critical evaluation of the results and the prediction of the future trends in the study of these compound classes. The book aims to be self-sufficient in terms of the need of the professional intending to work in this interesting field.

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Assessment of added ingredient effect on interaction of simulated beef flavour and soy protein isolate by gas chromatography, spectroscopy and descriptive sensory analysis

Cited by 13 publications

References 32 publications

Elucidation of structural changes in soy protein isolate upon heating by Raman spectroscopy

Elucidation of structural changes in soy protein isolate upon heating by Raman spectroscopy

Effect of reverse micelle on conformation of soy globulins: A Raman study

Chromatography of Aroma Compounds and Fragrances

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