Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions

Odor-active volatile sulfur compounds are formed in heated food protein systems. In the present study, hydrogen sulfide (H(2)S) was found to be the most abundant sulfur volatile in whey protein solutions (whey protein isolate [WPI], a whey model system and single whey proteins) by gas chromatography...

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Detalles Bibliográficos
Autores principales: Li, Chengkang, Paulsen, Peter A., Akıllıoğlu, Halise Gül, Nielsen, Søren B., Engholm-Keller, Kasper, Lund, Marianne N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9294045/
https://www.ncbi.nlm.nih.gov/pubmed/35865714
http://dx.doi.org/10.1016/j.fochms.2022.100120

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9294045/
https://www.ncbi.nlm.nih.gov/pubmed/35865714
http://dx.doi.org/10.1016/j.fochms.2022.100120

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