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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |