Interactions between beta-lactoglobulin and flavour compounds

The aim of this study was to report on the interactions between a well char acterised macromolecule, beta-lactoglobulin, and a wide range of flavour co mpounds, in different media. Flavour compounds interacting with the protein were screened using different methods, and thermodynamic constants were ca lculated. Within the same chemical class, the affinity constant increased w ith increasing chain length, suggesting hydrophobic interactions. The influ ence of ethanol, NaCl, pH and temperature were discussed as a function of t he protein conformation. The influence of beta-lactoglobulin at the oil-wat er interface, on the release of different flavour compounds, was investigat ed in model oil/water emulsions. Even if the addition of fat induces a grea ter change in flavour release than the addition of protein in water solutio n, beta-lactoglobulin at the oil/water interface limits the transfer of hyd rophobic compounds from oil to water and thus induces a lower flavour perce ption. (C) 2000 Elsevier Science Ltd. All rights reserved.