Taste modification of amino acids and protein hydrolysate by α-cyclodextrin
作者: Giani Andrea LindeAntonio Laverde JuniorEliete Vaz de FariaNelson Barros ColautoFlavio Faria de MoraesGisella Maria Zanin
作者单位: 1Universidade Paranaense – UNIPAR, Laboratório de Biologia Molecular, CP 224, Umuarama, PR, CEP 87.502-210, Brazil
2Instituto de Tecnologia de Alimentos, Laboratório de Referência em Análises Físicas, Sensoriais e Estatística, Campinas, SP, Brazil
3Universidade Estadual de Maringá, Departamento de Engenharia Química, Maringá, PR, Brazil
刊名: Food Research International, 2009, Vol.42 (7), pp.814-818
来源数据库: Elsevier Journal
DOI: 10.1016/j.foodres.2009.03.016
关键词: Sensory analysisα-CyclodextrinAmino acid and protein hydrolysateTaste modificationNMR
英文摘要: Abstract(#br)The objective of this work was to characterize the formation of amino acid inclusion complexes with α-cyclodextrin (α-CD) and evaluate the influence of added α-CD on the taste perception of amino acids and hydrolyzed soy protein at pH 4.5. The formation of the inclusion complexes of phenylalanine, tryptophane, tyrosine, isoleucine, proline and histidine with α-CD were detected by nuclear magnetic resonance techniques (ROESY and DOSY) and the sensory characteristics of soy hydrolysates were judged by a panel of trained tasters. It was concluded that these amino acids form inclusion complexes with α-CD and the order of affinity for the α-CD cavity is phenylalaninetryptophane>proline...
全文获取路径: Elsevier  (合作)
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影响因子:3.005 (2012)

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