Pea protein - volatile compound interactions: effects of binding, heat and extraction on protein functionality

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dc.contributor.authorTiessen-Dyck, Melissa
dc.contributor.examiningcommitteeSapirstein, Harry (Food Science) Aliani, Michel (Human Nutritional Sciences)en_US
dc.contributor.supervisorArntfield, Susan (Food Science)en_US
dc.date.accessioned2014-08-19T14:46:24Z
dc.date.available2014-08-19T14:46:24Z
dc.date.issued2014-08-19
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstractBinding of volatile flavour compounds to plant proteins is known to be an issue, particularly for developers of flavoured gluten-free snacks made with pea protein. This project used a model system to describe the effects of extraction and heat on the binding of hexanal (Hex), hexyl acetate (HxAc) and 2-octanone (2-Oct) to pea protein isolate and to evaluate any resulting change in protein functionality.en_US
dc.description.noteOctober 2014en_US
dc.identifier.urihttp://hdl.handle.net/1993/23820
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.subjectpea protein isolateen_US
dc.subjectvolatile compounden_US
dc.subjecthexanalen_US
dc.subject2-octanoneen_US
dc.subjecthexyl acetateen_US
dc.subjectdifferential scanning calorimetryen_US
dc.subjectgelationen_US
dc.subjectheadspace gas chromatographyen_US
dc.titlePea protein - volatile compound interactions: effects of binding, heat and extraction on protein functionalityen_US
dc.typemaster thesisen_US
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