INTERACTIONS OF Β-Lactoglobulin WITH FLAVOUR COMPOUNDS

Influence of food matrix on absorption of flavour compounds by linear low-density polyethylene: proteins and carbohydrates

“…The overall effect of β‐lg was very small, which means that probably no interaction occurred between β‐lg and limonene or linalool. Dufour and Haertlé20 and Charles et al 21 have reported that β‐lg does not bind limonene and linalool, respectively.…”

Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods

“…However, this technique is time consuming, and flavor losses during the experiment may occur. Another frequently used equilibrium method is static headspace analysis (O'Keefe and others 1991a; Charles and others 1996; Andriot and others 2000; van Ruth and Villeneuve 2002; Heng and others 2004; Liu and others 2005a). A drawback of the static headspace method is poor sensitivity for compounds with little volatility.…”

Flavour release at gas/matrix interfaces of stirred yoghurt models

“…Lipids generally act as solvents, reducing flavour compound volatility (Druaux, Courthaudon, & Voilley, 1996;Guyot et al, 1996;De Roos, 1997). Milk proteins such as native b-lactoglobulin can also reduce their volatility (Landy, Druaux, & Voilley, 1995;Charles, Bernal, & Guichard, 1996;Guichard & Langourieux, 2000;Jouenne & Crouzet, 2000;van Ruth & Villeneuve, 2002 reduction or an increase in their volatility (Friel, Linforth, & Taylor, 2000;Hansson, Andersson, & Leufve`n, 2001).…”