Abstract
Aqueous slurries of 6 commercial soy protein concentrate (SPC) contained from 9.8 to 21.7 ppb methanethiol, which corresponds to odor values (in water) of 49 to 108. Effects of temperature (5.5, 24, and 65°C), pH (4.8, 6.6, and 9.0), transition metals (FeCl3, FeCl2, and CuCl2), lipoxygenase, and EDTA on methanethiol levels in SPC slurries were investigated. Higher temperature (65°C), basic pH (9.0), transition metals, lipoxygenase, and EDTA caused significant increases in methanethiol compared with the control. CuC12 caused greater increases in methanethiol than FeCl3 and FeCl2. In contrast, treatments with lower temperature (5.5°C) or acidic pH (4.8) resulted in lower levels of methanethiol in all commercial SPC sample examined.
Original language | English |
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Pages (from-to) | 1568-1572 |
Number of pages | 5 |
Journal | Journal of Food Science |
Volume | 68 |
Issue number | 5 |
DOIs | |
State | Published - 2003 |
Keywords
- GC-MS
- Methanethiol quantification
- Odor activity value
- Soy protein concentrates
ASJC Scopus subject areas
- Food Science