Publication No. 127 of the Food Science Dept., Univ. of Manitoba.
Binding of Vanillin by Fababean Proteins
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 54, Issue 1, pages 105–107, January 1989
How to Cite
NG, P.K.W., HOEHN, E. and BUSHUK, W. (1989), Binding of Vanillin by Fababean Proteins. Journal of Food Science, 54: 105–107. doi: 10.1111/j.1365-2621.1989.tb08578.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 5/16/88; revised 8/6/88; accepted 8/6/88.
Binding of vanillin by fababean protein micellar mass (PMM) in water suspensions was investigated. Free vanillin was determined by HPLC and data were evaluated by the Klotz equation. Increasing vanillin and PMM concentrations increased the percentage of total vanillin bound to protein. Binding capacities of heat-treated (denatured) PMM were higher than that of untreated (native) PMM. Binding forces between vanillin and PMM were weak, and the number of binding sites increased when PMM was denatured.