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Partition of volatile compounds in pea globulin–maltodextrin aqueous two-phase system

Thanh Dat Nguyen 1 Céline Lafarge 1 Chloé Murat 1 Jean-Luc Mession 1 Nathalie Cayot 1 Rémi Saurel 1, *
* Corresponding author
1 PAPC - Procédés Alimentaires et Physico-Chimie
PAM - Procédés Alimentaires et Microbiologiques
Abstract : This study is based on the assumption that the off-flavour of pea proteins might be decreased using the retention of volatile compounds by a mixture with another biopolymer. The partition of volatile compounds in an aqueous system containing pea protein and maltodextrins was followed under thermodynamic incompatibility conditions. Firstly, the phase diagram of the system was established. Then, the partition of aroma compounds between the phase rich in protein and the phase rich in maltodextrin was measured by SPME–GC–MS. There was a transfer of volatile compounds during phase separation. Variations of pH were also used to vary the retention of volatile compounds by proteins. The concentration of volatile compounds in protein solution at pH 2.4 was higher than at pH 7.2. It was possible to increase the transfer of volatile compounds from the phase rich in protein to the phase rich in maltodextrin using the effect of pH on protein denaturation.
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Submitted on : Monday, November 16, 2020 - 9:15:59 AM
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Thanh Dat Nguyen, Céline Lafarge, Chloé Murat, Jean-Luc Mession, Nathalie Cayot, et al.. Partition of volatile compounds in pea globulin–maltodextrin aqueous two-phase system. Food Chemistry, Elsevier, 2014, 164, pp.406-412. ⟨10.1016/j.foodchem.2014.05.008⟩. ⟨hal-03006674⟩

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