Measurement of interaction between aroma compounds and the protein β-lactoglobulin by spectroscopic methods

被引：0
|
作者：
Le Quéré, JL [1 ]
Lübke, M [1 ]
Andriot, I [1 ]
Guichard, E [1 ]
机构：
[1] INRA, Rech Aromes Lab, F-21034 Dijon, France
来源：
FRONTIERS OF FLAVOUR SCIENCE | 2000年
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The conformational and structural changes due to the binding of various flavour compounds to R-lactoglobulin have been studied by FT-IR spectrometry of aqueous solutions using an Attenuated Total Reflectance accessory. Relevant differences have been found between volatile compounds of different chemical classes, and between compounds within homologous series. The results are discussed in terms of binding properties obtained by affinity HPLC in previous studies.
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页码：329 / 333
页数：5
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