Thesis
The effect of high hydrostatic pressure on flavor binding properties of whey protein concentrate
Washington State University
Master of Science (MS), Washington State University
2010
Handle:
https://hdl.handle.net/2376/103405
Abstract
The effects of high hydrostatic pressure (HHP) on flavor binding properties of whey protein concentrate (WPC) in the presence of benzaldehyde, ethyl butyrate and isoamylacetate were investigated. The HHP treatments of 300 MPa and 600 MPa for 2 min holding time were applied to WPC (3.75 % w/v) solution. The headspace aroma concentration was determined by solid phase microexraction (SPME)-gas chromatography (GC)-mass spectrometry (MS) and the degree of difference in headspace aroma concentration was determined by a sensory panel. No changes were found in the headspace aroma concentration after HHP treatment of 300 MPa for any of the selected aroma compounds. After an HHP treatment of 600 MPa, the binding of benzaldehyde decreased significantly, the binding of ethyl butyrate remained the same, and the binding of isoamylacetate increased significantly (p<0.05) in the headspace determined by SPME-GC-MS. Using sensory testing, comparing the HHP treated samples at 600 MPa with untreated samples and HHP treated samples at 300 MPa, the panelists noticed a difference in the headspace aroma concentration for benzaldehyde. The panelists also fined a difference in the headspace aroma concentration for isoamylacetate in the HHP treated samples at 600 MPa with untreated samples. However, the panelists did not notice a difference in aroma comparing the HHP treated samples at 600 MPa with HHP treated samples at 300 MPa. The agreement of the GC results and sensory analysis on the headspace aroma concentration indicated that the changes in binding of WPC induced by HHP treatment at 600 MPa may have a significant impact on aroma perception. The difference in the change in the amount of binding between aroma compounds and WPC depends on the chemical structure of the aroma compound and the magnitude of HHP treatment.
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Details
- Title
- The effect of high hydrostatic pressure on flavor binding properties of whey protein concentrate
- Creators
- Ozlem Ladd
- Contributors
- Carolyn Felicity Ross (Degree Supervisor)
- Awarding Institution
- Washington State University
- Academic Unit
- Food Science, School of
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University; Pullman, Wash. :
- Identifiers
- 99900525078201842
- Language
- English
- Resource Type
- Thesis