Tiessen-Dyck, Melissa2014-08-192014-08-192014-08-19http://hdl.handle.net/1993/23820Binding 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.engpea protein isolatevolatile compoundhexanal2-octanonehexyl acetatedifferential scanning calorimetrygelationheadspace gas chromatographymaster thesis