Unraveling the Role of Flavor Structure and Physicochemical Properties in the Binding Phenomenon with Commercial Food Protein Isolates

Drivers of the In-Mouth Interaction between Lupin Protein Isolate and Selected Aroma Compounds: A Proton Transfer Reaction–Mass Spectrometry and Dynamic Time Intensity Analysis

“…Seven aqueous model systems (three containing aroma but no protein, three containing both aroma and protein, and one containing protein but no added aroma) were prepared using MiliQ water (pH 7.0), protein (0 or 1 wv% LPI), and hexanal, nonanal, and 2-nonanone, following a modified protocol based on previous work by Barallat-Pérez et al and Saint-Eve et al The samples were incubated in a water bath, shaking at 125 rpm for 3 h before nose space analysis. Three hours proved adequate timing for achieving equilibrium …”

“…Protein–aroma–mucin binding and interaction were assessed by HS through GC-MS (Agilent- 7890A GC coupled to an Agilent 5975C with triple-axis detector MS, Agilent, Amstelveen, The Netherlands) following a modified method from Wang and Arntfield and adapted from Barallat-Pérez et al Aroma binding to proteins, expressed as a percentage in the absence and presence of protein, was calculated (eq ): binding false( % false) = ( 1 − HS 1 − HS 2 HS 3 ) × 100 where HS 1 represents the abundance of the flavored protein-based aqueous solution in the headspace. HS 2 and HS 3 denote the abundances in the headspace without aroma (HS 2 ) or protein (HS 3 ).…”

“…The preparation of LPI stock solutions was done according to Barallat-Pérez et al 7 and adapted from Wang and Arntfield. 30 Samples were prepared at an initial concentration of 2 wv% in Mili-Q water (pH 7.0).…”

“…A modified method based on Barallat-Pérez et al 7 and adapted from Wang and Arntfield 30 was employed for Static Headspace GC-MS (HS-GC-MS). Samples consisted of three different combinations: LPI + aroma, mucin + aroma, and LPI + aroma + mucin.…”

“…In vitro studies showed that aroma compounds can bind to proteins forming either weak and reversible bonds via hydrophobic, hydrogen, or electrostatic interactions or irreversible ones like covalent bonds. − Protein–aroma binding may affect flavor perception by also regulating continuous release during consumption. Yet, the scenario differs under in vivo (dynamic) conditions during oral processing.…”