Temperature Effect on Binding of Volatile Flavor Compounds to Soy Protein in Aqueous Model Systems

Authors

  • SEAN F. O'KEEFE,

    1. Authors Wilson and Murphy are with the Dept. of Food Science & Human Nutrition, Iowa State Univ., Ames, IA 50011. Author O'Keefe is currently with the Dept. of Food Science & Human Nutrition, Univ. of Florida, Gainesville, FL 32611. Author Resurreccion is currently with International Rice Research Institute, Los Banos, Phillipines. Address inquiries to Dr. Murphy.
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  • ADORACCION P. RESURRECCION,

    1. Authors Wilson and Murphy are with the Dept. of Food Science & Human Nutrition, Iowa State Univ., Ames, IA 50011. Author O'Keefe is currently with the Dept. of Food Science & Human Nutrition, Univ. of Florida, Gainesville, FL 32611. Author Resurreccion is currently with International Rice Research Institute, Los Banos, Phillipines. Address inquiries to Dr. Murphy.
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  • LESTER A WILSON,

    1. Authors Wilson and Murphy are with the Dept. of Food Science & Human Nutrition, Iowa State Univ., Ames, IA 50011. Author O'Keefe is currently with the Dept. of Food Science & Human Nutrition, Univ. of Florida, Gainesville, FL 32611. Author Resurreccion is currently with International Rice Research Institute, Los Banos, Phillipines. Address inquiries to Dr. Murphy.
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  • PATRICIA A. MURPHY

    1. Authors Wilson and Murphy are with the Dept. of Food Science & Human Nutrition, Iowa State Univ., Ames, IA 50011. Author O'Keefe is currently with the Dept. of Food Science & Human Nutrition, Univ. of Florida, Gainesville, FL 32611. Author Resurreccion is currently with International Rice Research Institute, Los Banos, Phillipines. Address inquiries to Dr. Murphy.
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  • This project was supported by the Iowa Agriculture & Home Economics Experiment Station, projects 2433 and 2164 (NC-136) and the Iowa Soybean Promotion Board and published as Journal J-13621.

ABSTRACT

The thermodynamics of binding was determined for soybean glycinin and β-conglycinin and flavor ligands butanal, pentanal, hexanal, octanal, 2- and 3-hexanone, 2- and 5-nonanone, hexanol, and hexane. Hexane had affinity for these proteins only at 5oC. Affinities of binding for all flavor ligands were greater for glycinin than β-conglycinin. Affinity for aldehydes increased with increasing chain length for glycinin, but remained constant for β-conglycinin. ΔGo, ΔHo, and ΔSo for binding were determined. ΔGo was negative for all ligands and ranged from −1.74 to −4.16 Kcal/mol. All enthalpies of binding were positive except butanal and hexanol. Change in free energy of binding per CH2 in homologous aldehydes was greater for glycinin than β-conglycinin.

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