Fig. 1: Klotz plots for binding of carbonyl compounds to commercial food protein isolates (PIs).
From: An in vitro study exploring the role of mucin in the protein-flavor binding mechanism
Whey (WPI) (A, B) soy (SPI) (C, D) and lupin (LPI) (E, F) protein isolates. Plots were calculated following Eq. (1). To optimize data visualization, scales are adjusted differently for the X-axis (1/[L], being L the free ligand concentration in the aqueous phase) and the Y-axis (1/v, being v the number of moles of ligand bound per mole of total protein). These adjustments are made based on their respective maximum responses.
