title: Partition of volatile compounds in pea globulin-maltodextrin aqueous two-phase system.
abstract: This study is based on the assumption that the off-flavour of pea proteins might be decreased using the retention of volatile compounds by a mixture with another biopolymer. The partition of volatile compounds in an aqueous system containing pea protein and maltodextrins was followed under thermodynamic incompatibility conditions. Firstly, the phase diagram of the system was established. Then, the partition of aroma compounds between the phase rich in protein and the phase rich in maltodextrin was measured by SPME-GC-MS. There was a transfer of volatile compounds during phase separation. Variations of pH were also used to vary the retention of volatile compounds by proteins. The concentration of volatile compounds in protein solution at pH 2.4 was higher than at pH 7.2. It was possible to increase the transfer of volatile compounds from the phase rich in protein to the phase rich in maltodextrin using the effect of pH on protein denaturation.
authors.affiliation: Équipe Procédés Alimentaires et Physico-Chimie, UMR A 02.102 PAM AgroSup Dijon/Université de Bourgogne, 1 Esplanade Erasme, F-21000 Dijon, France.
authors.forename: Thanh Dat
authors.initials: TD
authors.lastname: Nguyen
authors.affiliation: Équipe Procédés Alimentaires et Physico-Chimie, UMR A 02.102 PAM AgroSup Dijon/Université de Bourgogne, 1 Esplanade Erasme, F-21000 Dijon, France.
authors.forename: Céline
authors.initials: C
authors.lastname: Lafarge
authors.affiliation: Équipe Procédés Alimentaires et Physico-Chimie, UMR A 02.102 PAM AgroSup Dijon/Université de Bourgogne, 1 Esplanade Erasme, F-21000 Dijon, France.
authors.forename: Chloé
authors.initials: C
authors.lastname: Murat
authors.affiliation: Équipe Procédés Alimentaires et Physico-Chimie, UMR A 02.102 PAM AgroSup Dijon/Université de Bourgogne, 1 Esplanade Erasme, F-21000 Dijon, France.
authors.forename: Jean-Luc
authors.initials: JL
authors.lastname: Mession
authors.affiliation: Équipe Procédés Alimentaires et Physico-Chimie, UMR A 02.102 PAM AgroSup Dijon/Université de Bourgogne, 1 Esplanade Erasme, F-21000 Dijon, France.
authors.forename: Nathalie
authors.initials: N
authors.lastname: Cayot
authors.affiliation: Équipe Procédés Alimentaires et Physico-Chimie, UMR A 02.102 PAM AgroSup Dijon/Université de Bourgogne, 1 Esplanade Erasme, F-21000 Dijon, France. Electronic address: remi.saurel@agrosupdijon.fr.
authors.forename: Rémi
authors.initials: R
authors.lastname: Saurel
mesh_terms: D008401:Gas Chromatography-Mass Spectrometry; D005916:Globulins / Q000737:chemistry*; D009812:Odorants / Q000032:analysis*; D018532:Pisum sativum / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry*; D052617:Solid Phase Microextraction; D012996:Solutions; D013649:Taste; D013816:Thermodynamics; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D005916:Globulins; D010940:Plant Proteins; D011134:Polysaccharides; D012996:Solutions; D055549:Volatile Organic Compounds; C008315:maltodextrin
keywords: Maltodextrin; Partition; Pea protein; Phase diagram; SPME–GC–MS; Volatile compounds