Comparison of volatile release in hydrocolloid model systems containing original and regio selectively carboxylated beta-glucans
- Authors
- Shin, Gil-Ok; Lee, Sang Mi; Chang, Pahn-Shick; Lee, Hyeon Gyu; Kim, Young-Suk
- Issue Date
- Aug-2014
- Publisher
- ELSEVIER SCI LTD
- Keywords
- beta-Glucan; Regio selectively carboxylation; Release; Interaction; Hydrocolloid; Hydrophobicity
- Citation
- FOOD HYDROCOLLOIDS, v.39, pp.215 - 222
- Indexed
- SCIE
SCOPUS
- Journal Title
- FOOD HYDROCOLLOIDS
- Volume
- 39
- Start Page
- 215
- End Page
- 222
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/159396
- DOI
- 10.1016/j.foodhyd.2014.01.010
- ISSN
- 0268-005X
- Abstract
- The release of 13 volatile compounds in hydrocolloid model systems containing original or regio selectively carboxylated beta-glucan at different pHs was analyzed using static headspace gas chromatographic analysis. There was significant difference in the release of most compounds, except for butyl propionate, 2-propanol, and 2,3-butanedione, in both the original and carboxylated beta-glucan hydrocolloid model systems. However, the effects of pH in the hydrocolloid systems were not significant for most compounds studied, except for butyl propionate, ethyl caproate, 3-methyl-1-butanol, 2,3-butanedione. In particular, the release of 2,3-butanedione was considerably decreased at pH 10 compared to pH 4 and 7. In addition, the partition coefficient of each ethyl ester compound was measured to investigate the release of aroma compounds using the phase ratio variation (PRV) method. The difference in the partition coefficients of short and medium chain-ethyl esters between the reference solution and the original/carboxylated beta-glucan solutions was not significant. In contrast, the release of relatively long chain-ethyl esters (ethyl caprylate and ethyl nonanoate) from both the original and carboxylated cellulose solutions was decreased compared to that in reference solution.
- Files in This Item
-
Go to Link
- Appears in
Collections - 서울 생활과학대학 > 서울 식품영양학과 > 1. Journal Articles
![qrcode](https://api.qrserver.com/v1/create-qr-code/?size=55x55&data=https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/159396)
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.