14C‑Isotope Use to Quantify Covalent Reactions between Flavor Compounds and β‑Lactoglobulin

A 14 C-based method was developed to study the rate and extent of covalent bond formation between β-lactoglobulin and three model flavor compounds: a ketone (2-undecanone UDO), an aldehyde (decanal DAL), an isothiocyanate (2-phenylethyl isothiocyanate PEITC), and an unreactive “methods blank” (decan...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2024-05, Vol.72 (18), p.10579-10583
Hauptverfasser:	Shepelev, Igor, Reineccius, Gary A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Food and Beverage Chemistry/Biochemistry
Online-Zugang:	Volltext
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