Table 1 Linear equations and binding parameters (n = binding sites and K = binding constant) obtained from Klotz plots for the binding of carbonyl compounds to commercial food protein isolates (PIs) (whey, WPI, soy, SPI, and lupin, LPI)
From: An in vitro study exploring the role of mucin in the protein-flavor binding mechanism
Protein | Whey Protein Isolate | Soy Protein Isolate | Lupin Protein Isolate | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
Flavor | n | K (M-1) | Equation | R2 | n | K (M-1) | Equation | R2 | n | K (M-1) | Equation | R2 |
2-Heptanone | 0.140 | 2.8·103 | y = 0.0025x + 7.132 | 0.87 | 0.032 | 1.2·104 | y = 0.0024x-31.061 | 0.96 | 0.021 | 1.4·104 | y = 0.0033x-46.313 | 0.95 |
2-Octanone | 0.073 | 2.2·104 | y = 0.0006x + 13.601 | 0.96 | 0.153 | 9.2·103 | y = 0.0007x + 6.508 | 0.99 | 0.114 | 9.7·103 | y = 0.0009x + 8.7383 | 0.99 |
2-Nonanone | 4.870 | 6.8·102 | y = 0.0003x-0.205 | 0.99 | 0.331 | 1·104 | y = 0.0003x-3.014 | 0.98 | 0.145 | 1.3·104 | y = 0.0005x-6.8868 | 0.99 |
2-Decanone | 0.674 | 2.1·104 | y = 0.000007x-1.483 | 0.95 | 0.915 | 1.3·104 | y = 0.00008x + 1.092 | 0.94 | 0.032 | 7.7·104 | y = 0.0004x-31.052 | 0.96 |
Hexanal | 0.240 | 1.3·104 | y = 0.0003x + 4.160 | 0.98 | 0.935 | 3.5·103 | y = 0.0003x-1.068 | 0.99 | 0.098 | 2.5·104 | y = 0.0004x-10.144 | 0.71 |
Heptanal | 0.136 | 1.4·104 | y = 0.0005x-7.342 | 0.978 | 0.432 | 1.1·104 | y = 0.0002x-2.310 | 0.99 | 0.166 | 1.5·105 | y = 0.00005x-6.0163 | 0.75 |
Octanal | 0.273 | 1.2·104 | y = 0.0003x-3.657 | 0.99 | 0.349 | 2.8·104 | y = 0.0001x-2.864 | 0.99 | 7.194 | 1.3·103 | y = 0.0001x + 0.139 | 0.99 |
Nonanal | 0.085 | 5.8·104 | y = 0.0002x-11.672 | 0.9403 | 0.120 | 1·105 | y = 0.00005x-8.304 | 0.97 | 0.101 | 4.9·105 | y = 0.000002x + 9.186 | 0.82 |
Decanal | 0.210 | 7.9·104 | y = 0.000006x-4.747 | 0.993 | 0.097 | 3.4·105 | y = 0.00003x-10.230 | 0.91 | 0.102 | 1.2·106 | y = 0.0000008x + 9.771 | 0.14 |
