| Determining the binding interactions between flavor compounds and soy proteins is helpful in developing the flavorings for soy protein containing beverages. The objective of this study was to quantify the degree of binding and to determine the binding properties of decanal, gamma-decalactone, ethyl butyrate, ethyl maltol, and furaneol to soymilk (SM) and two soy protein extracts, including a soy milk extract (SME) and a soy protein concentrate extract (SPCE), by determining the free volatiles using headspace SPME GC analysis. Decanal had the highest relative amount bound to the SM, SME and SPCE at 0h and 36h. The degree of binding of SM with gamma-decalactone at 36h or ethyl butyrate at 0h was much higher than that of SME/SPCE with gamma-decalactone or ethyl butyrate. Time greatly influenced the binding between gamma-decalactone and SME and SPCE. The binding interactions that occurred between SM, SME and SPCE with decanal at 0h and 36h, gamma-decalactone at 36h and ethyl butyrate at 0h within a specific concentration range were noncooperative. No or irregular binding interactions were observed between SM/SME/SPCE and ethyl maltol and furaneol. The results of this study can be used as a reference for the direction of the development of flavoring soy protein containing beverages. |
