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Characterization of protein-flavor interactions using inverse gas chromatography
Descriptive
TitleInfo
Title
Characterization of protein-flavor interactions using inverse gas chromatography
Name
(type = personal)
NamePart
(type = family)
Dolu
NamePart
(type = given)
Ozlem
NamePart
(type = date)
1977-
DisplayForm
Ozlem Dolu
Role
RoleTerm
(authority = RULIB)
author
Name
(type = personal)
NamePart
(type = family)
Kokini
NamePart
(type = given)
Jozef L.
DisplayForm
Jozef L. Kokini
Affiliation
Advisory Committee
Role
RoleTerm
(authority = RULIB)
chair
Name
(type = personal)
NamePart
(type = family)
Yam
NamePart
(type = given)
Kit
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Kit Yam
Affiliation
Advisory Committee
Role
RoleTerm
(authority = RULIB)
internal member
Name
(type = personal)
NamePart
(type = family)
HO
NamePart
(type = given)
CHI-TANG
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CHI-TANG HO
Affiliation
Advisory Committee
Role
RoleTerm
(authority = RULIB)
internal member
Name
(type = corporate)
NamePart
Rutgers University
Role
RoleTerm
(authority = RULIB)
degree grantor
Name
(type = corporate)
NamePart
Graduate School - New Brunswick
Role
RoleTerm
(authority = RULIB)
school
TypeOfResource
Text
Genre
(authority = marcgt)
theses
OriginInfo
DateCreated
(qualifier = exact)
2013
DateOther
(qualifier = exact);
(type = degree)
2013-01
Place
PlaceTerm
(type = code)
xx
Language
LanguageTerm
(authority = ISO639-2b);
(type = code)
eng
Abstract
(type = abstract)
In this research, we investigated the retention/release mechanism of selected flavor compounds on or from protein matrices by establishing quantitative design principles for these interactions. Thermodynamic parameters (partition coefficient Kp, free energy of adsorption ∆Gs and the enthalpy of adsorption ∆Hs) of the interaction between selected flavor compounds (hexane, hexanal, hexanol and d-limonene) and protein systems (soy protein isolate and zein) were determined by using inverse gas chromatography under different temperatures and relatively humid conditions. The inverse gas chromatography system was fitted with an additional humidification system that could maintain the relative humidity of the carrier gas, thus enabling the evaluation of the effect of relative humidity on the measured quantities. Increasing temperature and relative humidity led to less favorable interaction between selected flavors and proteins. Flavor retention at high relative humidity was less than at low relative humidity or at dry conditions. This suggests that flavor compounds and water molecules might be competing to bind to the available sides of the protein. Quantitative characterization of the mechanism and thermodynamics of flavor binding and release in protein matrices will benefit the food industry to efficiently develop flavored foods.
Subject
(authority = RUETD)
Topic
Food Science
RelatedItem
(type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier
(type = RULIB)
ETD
Identifier
ETD_4500
PhysicalDescription
Form
(authority = gmd)
electronic resource
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
x, 132 p. : ill.
Note
(type = degree)
M.S.
Note
(type = bibliography)
Includes bibliographical references
Note
(type = statement of responsibility)
by Ozlem Dolu
Subject
(authority = ETD-LCSH)
Topic
Flavor--Biotechnology
Subject
(authority = ETD-LCSH)
Topic
Food additives
Subject
(authority = ETD-LCSH)
Topic
Inverse gas chromatography
Subject
(authority = ETD-LCSH)
Topic
Protein engineering
Identifier
(type = hdl)
http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067762
RelatedItem
(type = host)
TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier
(type = local)
rucore19991600001
Location
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(authority = marcorg);
(displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier
(type = doi)
doi:10.7282/T3DV1HKN
Genre
(authority = ExL-Esploro)
ETD graduate
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Rights
RightsDeclaration
(ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder
(type = personal)
Name
FamilyName
Dolu
GivenName
Ozlem
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime
(encoding = w3cdtf);
(qualifier = exact);
(point = start)
2013-01-08 11:02:26
AssociatedEntity
Name
Ozlem Dolu
Role
Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
AssociatedObject
Type
License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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Technical
RULTechMD
(ID = TECHNICAL1)
ContentModel
ETD
OperatingSystem
(VERSION = 5.1)
windows xp
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