6533b858fe1ef96bd12b559e

RESEARCH PRODUCT

Hydrophobic interactions between aroma compounds and beta-Lactoglobulin using a specific fluorescent probe and NMR

subject

description

International audience; Many aroma compounds are known to bind with proteins, and elucidating these bindind interactions is a key in a better knowledgment of flavour perception mechanisms (1). beta-Lactoglobulin (bLg), the major whey protein of milk, has been used as a model food protein in numerous studies. Previous work have shown different binding sites on bLg for aroma compounds as a function of their chemical class, and emphasized the importance of hydrophobic interactions (2). (...)