Fig. 2: Effect of mucin (M) (0.01(w/v)%) on the protein-flavor binding mechanism.
From: An in vitro study exploring the role of mucin in the protein-flavor binding mechanism
The influence of mucin was studied in A Protein-aldehyde-based aqueous model systems (PAB) and B Protein-ketone-based aqueous model systems (PKB) increasing in chain length from C6 to C10 The abbreviations “A_” and “K_” indicated the chemical class (aldehydes or ketones), followed by the chain length. Binding (%) was calculated following Eqs. (2) and (3). Results are expressed as the mean ± standard deviation. Letters denote significant differences (p < 0.05). Treatments with the same letter are not significantly different.
