Multivariate-parameter optimization of aroma compound release from carbohydrate-oil-protein model emulsions

被引：7
作者：
Samavati, Vahid [1 ]
D-jomeh, Zahra Emam [2 ]
机构：
[1] Univ Tehran, Fac Agr Engn & Technol, Dept Food Sci & Engn, Tehran 14174, Iran
[2] Univ Tehran, Fac Agr Engn & Technol, Dept Food Sci & Engn, Transfer Phenomena Lab, Tehran 14174, Iran
来源：
CARBOHYDRATE POLYMERS | 2013年 / 98卷 / 02期
关键词：
Aromatic compound; SPME; Tragacanth gum; Optimization; FLAVOR RELEASE; BETA-LACTOGLOBULIN; XANTHAN GUM; ARABIC GUM; GUAR GUM; RETENTION; FAT; PH; INDEX; SIZE;
D O I：
10.1016/j.carbpol.2013.07.074
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Optimization for retention and partition coefficient of ethyl acetate in emulsion model systems was investigated using response surface methodology in this paper. The effects of emulsion model ingredients, tragacanth gum (TG) (0.5-1 wt%), whey protein isolate (WPI) (2-4 wt%) and oleic acid (5-10%, v/v) on retention and partition coefficient of ethyl acetate were studied using a five-level three-factor central composite rotatable design (CCRD). Results showed that the regression models generated adequately explained the data variation and significantly represented the actual relationships between the independent and response parameters. The results showed that the highest retention (97.20 +/- 0.51%) and lowest partition coefficient (4.51 +/- 0.13%) of ethyl acetate were reached at the TG concentration 1 wt%, WPI concentration 4 wt% and oleic acid volume fraction 10% (v/v). (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1667 / 1676
页数：10
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