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The effects of salts and pH on a mixture of homologous ketone flavours (2-hexanone, 2-heptanone and 2-octanone) binding to salt-extracted pea protein isolates (PPIs) were studied using GC/MS in an aqueous model system. Ionic strength, the specific flavour compound and pH were found to significantly affect protein-flavour binding. Comparing the univalent (NaCl) and divalent (CaCl2) cations, higher...
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