Factors influencing the occurrence of methanethiol in aqueous slurries of soy protein concentrates

Q. Lei, W. L. Boatright

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

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 languageEnglish
Pages (from-to)1568-1572
Number of pages5
JournalJournal of Food Science
Volume68
Issue number5
DOIs
StatePublished - 2003

Keywords

  • GC-MS
  • Methanethiol quantification
  • Odor activity value
  • Soy protein concentrates

ASJC Scopus subject areas

  • Food Science

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