Flavour release in model bovine serum albumin/pectin/2-Octanone (cas 111-13-7) systems

Add time:08/24/2019    Source:sciencedirect.com

The release of 2-octanone bound by bovine serum albumin (BSA)/pectin complexes in aqueous solutions was induced by shift of pH from neutral (pH 6.4) to acid (pH 4.3). The release of 2-octanone was due to BSA unfolding on the oppositely charged rigid polysaccharide matrix at pHs below BSA’s isoelectric point (IEP). The amount of released and freely available flavour was estimated by the effect of 2-octanone on the conformational stability of BSA, i.e. using BSA added to 2-octanone solution as an internal molecular detector. DSC was used to study the effects of: (i) protein denaturation on flavour binding capacity, (ii) binding of flavour on conformational stability of the protein and (iii) to develop an instrumental technique to measure the flavour release.

We also recommend Trading Suppliers and Manufacturers of 2-Octanone (cas 111-13-7). Pls Click Website Link as below: cas 111-13-7 suppliers

Prev:Studies of co-modifier and carboxylic acid for the enantio-differentiating hydrogenation of 2-Octanone (cas 111-13-7) over a tartaric acid in situ modified nickel catalyst
Next:A study of 2-heptanone and 2-Octanone (cas 111-13-7) as solvents for two-phase electrochemistry. Part 1. Simple ion transfers1)