Interactions between plant proteins and molecules contributing to flavor: influence on texture and flavour

植物蛋白作为新型和现有食品成分的有效利用依赖于这些蛋白质对食品特性的贡献。例如，蛋白质凝胶化可以有助于食物的结构完整性。由于食品是一个复杂的系统，为了有效地利用这些植物蛋白，有必要考虑其他成分的影响，包括盐、糖和香料等小分子，这些小分子的浓度相对较低。这些分子和蛋白质之间的相互作用影响蛋白质的性能和这些分子的贡献。这项研究的目的是研究选定的植物（豌豆，豆类，小扁豆和油菜）蛋白质和化合物之间的相互作用，这些蛋白质和化合物有助于蛋白质形成凝胶和小分子有助于风味的能力。 加热前后的蛋白分离物将用于相互作用研究，最初使用单一风味化合物。将分析与小麦蛋白质的相互作用以进行比较。 这将扩展到蛋白质分离物和小分子组合之间的相互作用。由于低水平的多糖和酶可以改善蛋白质凝胶化，因此还将评估风味分子对这些混合系统的影响。结合挥发性风味的分析将采用气相色谱法进行。将使用分子排阻色谱法和差示扫描量热法测定蛋白质的变化。 将使用一系列质地测量来评估复合物的网络形成，并将使用电子鼻和舌来评估风味特征。预期蛋白质和小风味分子之间将存在相互作用，这将导致风味强度和凝胶强度的降低。 预期结合程度随蛋白质来源和蛋白质变性水平而变化。这种可变性的知识将有助于将豆类面粉和馏分纳入传统和新型食品。

The effective use of plant proteins as ingredients in novel and existing food products relies on the ability of these proteins to contribute to the properties of the food. For example, proteins gelation can contribute to the structural integrity of a food. As foods are complex systems, to effectively utilize these plant proteins it is necessary to consider the influence of other ingredients, including small molecules such as salts, sugars and flavours that are present at relatively lower concentrations. Interactions between these molecules and proteins affect both protein performance and the contribution made by these molecules. The objective of this research is look at the interactions between selected plant (peas, beans, lentils and canola) proteins and compounds which contribute to flavor in terms of the ability of the protein to form a gel and the small molecules to contribute to flavour. Protein isolates, before and after heating, will be used in the interaction studies, initially with a single flavor compound. Interactions with wheat proteins will be analyzed for comparison. This will be expanded to interactions between protein isolates and combinations of small molecules. As low levels of polysaccharides and enzymes can improve protein gelation, the impact of flavor molecules on these mixed systems will also be evaluated. Analysis of bound volatile flavors will be done with gas chromatography. Changes in protein will be determined using size exclusion chromatography and differential scanning calorimetry. Network formation from the complexes will be evaluated using a range of texture measurements and the flavor profiles will be evaluated using the electronic nose and tongue. It is expected that there will be an interaction between the protein and the small flavor molecules that will cause a decrease in the flavour intensity and gel strength. The degree of binding is expected to vary with the protein source and the level of protein denaturation. Knowledge of this variability will aid in the incorporation of pulse flours and fractions into traditional and novel foods.