Evaluation of the adsorption capacity and mechanism of soy protein isolate for volatile flavor compounds: Role of different oxygen-containing functional groups was written by Zhang, Bin;Zhang, Jingwen;Yu, Xiaobo;Peng, Jing;Pan, Leiqing;Tu, Kang. And the article was included in Food Chemistry in 2022.Formula: C8H16O This article mentions the following:
Mechanism of soy protein isolate (SPI) adsorbing isomers of volatile flavor compounds (VFCs: 2-octanone, 1-octen-3-ol and octanal) were investigated by exploring the interaction between different oxygen-containing functional groups (OCF groups: carbonyl, alc. hydroxyl and aldehyde group) and SPI in this study. VFCs made SPI aggregate into larger particle size, and an increase in β-sheet and β-turn was observed Octanal has strongest binding capacity to SPI, followed by 1-octen-3-ol and 2-octanone. Fluorescence anal. revealed that static quenching occurred between the VFCs and SPI, which suggested that SPI-VFCs complex were formed. Double logarithmic Stern-Volmer indicated the strongest interaction between aldehyde group and SPI, which was proved by surface plasmon resonance. Finally, mol. docking results showed more hydrogen bonds between octanal and SPI. The results showed that aldehyde groups were more likely to interact with SPI than others, probably due to their tendency to form more hydrogen bonds. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Formula: C8H16O).
Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. Tertiary alcohols cannot be oxidized at all without breaking carbon-carbon bonds, whereas primary alcohols can be oxidized to aldehydes or further oxidized to carboxylic acids.Formula: C8H16O
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts