Effect of functional groups in strawberry flavoring on pea protein-flavor interactions: Potential applicable in flavor formulation for plant-based protein aqueous foods
3
Issued Date
2024-10-30
Resource Type
eISSN
25901575
Scopus ID
2-s2.0-85200129100
Journal Title
Food Chemistry: X
Volume
23
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food Chemistry: X Vol.23 (2024)
Suggested Citation
Wongprasert T., Mathatheeranan P., Siripitakpong P., Vilaivan T., Suriya U., Rungrotmongkol T., Cadwallader K., Suppavorasatit I. Effect of functional groups in strawberry flavoring on pea protein-flavor interactions: Potential applicable in flavor formulation for plant-based protein aqueous foods. Food Chemistry: X Vol.23 (2024). doi:10.1016/j.fochx.2024.101702 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/100367
Title
Effect of functional groups in strawberry flavoring on pea protein-flavor interactions: Potential applicable in flavor formulation for plant-based protein aqueous foods
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Corresponding Author(s)
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Abstract
This research aimed to explore binding interactions between pea protein isolate (PPI) and selected strawberry flavorings including vanillin, γ-decalactone, furaneol, and (Z)-3-hexen-1-ol within an aqueous system. The results showed that binding affinities of PPI with all various functional group of flavor compounds decreased as temperature increased from 5 °C to 25 °C. Notably, at 25 °C, γ-decalactone displayed the highest binding affinity, followed by vanillin, (Z)-3-hexen-1-ol, and furaneol. Lowest binding was observed for furaneol, explained by its greater lipophilicity (lower partition coefficient values or LogP value) and molecular structure in each functional group in the flavor compounds. Thermodynamically, the interaction between PPI and each selected flavor compound was spontaneous, with evidence suggesting primary forces being hydrophobic interactions or hydrogen bonding/van der Waals forces. Computational molecular docking further confirmed these interaction types. This research provides insights into the interactions between PPI and strawberry flavorings, aiding in the selection of optimal flavor compound proportion for protein-rich products.