pH，温度和水分活度对某些风味化合物与模型蛋白β-乳球蛋白之间共价加合物形成的影响,Journal of Agricultural and Food Chemistry

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pH，温度和水分活度对某些风味化合物与模型蛋白β-乳球蛋白之间共价加合物形成的影响
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2020-11-10 , DOI: 10.1021/acs.jafc.0c06752
Vaidhyanathan Anantharamkrishnan ₁ , Gary A. Reineccius ₁

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这项研究调查了pH，温度和水分活度对选定的风味化合物与模型食物蛋白（β-乳球蛋白）之间共价加合物形成的影响。这些反应可能会导致加工和存储过程中风味下降，从而降低消费者的接受度。食物呈现多样反应环境涵盖了广泛的一_瓦特，pH和储存温度，这可能会影响蛋白质：风味反应速率。液相色谱/质谱（LC / MS）数据显示，在低pH（3）下形成共价加合物的速度比碱性pH（8）慢（对于柠檬酸，异硫氰酸烯丙酯和三硫化二甲基）。在pH 3时未观察到苯甲醛的反应性，但在pH 7和8时发现有实质性的反应。形成的加合物的数量随储存温度的升高而增加。较高的温度（45°C）导致形成在较低温度（4和20°C）下未观察到的产物。水分活度的增加（0.11-0.75）导致烯丙基异硫氰酸酯加合物的形成增加。有在加合物形成的一个函数没有可观察到的差异一_瓦特用于苯甲醛，柠檬醛和二甲基二硫化物。然而，这种缺乏观察到的效果可能是由于反应速度太慢而无法在本研究的时间范围内检测到。

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Influence of pH, Temperature, and Water Activity on Covalent Adduct Formation between Selected Flavor Compounds and Model Protein β-Lactoglobulin

This study investigates the influence of pH, temperature, and water activity on the occurrence of covalent adduct formation between select flavor compounds and a model food protein (β-lactoglobulin). These reactions potentially result in the loss of flavor during processing and storage, reducing consumer acceptability. Foods present a diverse reaction environment encompassing a wide range of a_w, pH, and storage temperature, which potentially influence protein: flavor reaction rates. Liquid chromatography/mass spectrometry (LC/MS) data showed that covalent adducts were formed more slowly at low pHs (3) than basic pHs (8) (for citral, allyl isothiocyanate, and dimethyl trisulfide). No reactivity was observed for benzaldehyde at pH 3, but substantial reactivity was found at pHs 7 and 8. The amount of adducts formed increased with an increase in storage temperature. Higher temperatures (45 °C) led to the formation of products that were not observed at lower temperatures (4 and 20 °C). An increase in water activity (0.11–0.75) led to an increase in formation of adducts for allyl isothiocyanate. There were no observable differences in adduct formation as a function of a_w for benzaldehyde, citral, and dimethyl disulfide. However, this lack of observed effect may be due to the rate of reaction being too slow to be detected in the timeframe of this study.

更新日期：2020-11-25

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