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

Q. Lei; W. L. Boatright

doi:10.1111/j.1365-2621.2003.tb12292.x

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

Q. Lei, W. L. Boatright

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-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 language	English
Pages (from-to)	1568-1572
Number of pages	5
Journal	Journal of Food Science
Volume	68
Issue number	5
DOIs	https://doi.org/10.1111/j.1365-2621.2003.tb12292.x
State	Published - 2003

Keywords

GC-MS
Methanethiol quantification
Odor activity value
Soy protein concentrates

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.2003.tb12292.x

Cite this

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title = "Factors influencing the occurrence of methanethiol in aqueous slurries of soy protein concentrates",

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.",

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AU - Lei, Q.

AU - Boatright, W. L.

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N2 - 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.

AB - 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.

KW - GC-MS

KW - Methanethiol quantification

KW - Odor activity value

KW - Soy protein concentrates

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

Abstract

Keywords

ASJC Scopus subject areas

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