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

植物蛋白在新的和现有的食品中作为成分的有效利用取决于这些蛋白对食品特性的贡献能力。例如，蛋白质凝胶化有助于食物的结构完整性。由于食品是复杂的系统，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，包括相对较低浓度的盐、糖和香料等小分子。这些分子和蛋白质之间的相互作用既影响蛋白质的性能，也影响这些分子的贡献。这项研究的目的是考察选定的植物(豌豆、豆类、小扁豆和油菜籽)蛋白质与促成风味的化合物之间的相互作用，从蛋白质形成凝胶的能力和小分子促成风味的角度。加热前后的分离蛋白将用于相互作用研究，最初是与单一风味化合物。将分析与小麦蛋白的相互作用以进行比较。这将扩展到分离蛋白质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，因此也将评估风味分子对这些混合体系的影响。结合挥发性风味的分析将用气相色谱进行。蛋白质的变化将使用尺寸排除层析和差示扫描量热法来确定。将使用一系列质地测量来评估复合体形成的网络，并将使用电子鼻和舌头来评估风味特征。预计蛋白质和小的风味分子之间会发生相互作用，从而导致风味强度和凝胶强度的下降。结合的程度预计会随着蛋白质来源和蛋白质变性程度的不同而不同。对这种可变性的了解将有助于将豆类面粉和组分纳入传统和新型食品中。

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.