By the technique of headspace solid-phase microextraction/gas chromatography–mass spectrometry (SPME-GC/MS) and static headspace/gas chromatography (HS/GC), the interaction of dual-flavours and soy protein isolates (SPI) was determinated at low flavour concentration (0.04–0.16 mm) and high flavour concentration (0.4–1.6 mm). The results show that the mixture of ethyl caprylate and undecanal that has elongated structure possesses the same binding sites on SPI and shows competitive binding; the mixture of carvone that has compact structure, at low flavour concentration, possesses different and independent binding sites on SPI, and there maybe existed noncompetitive binding. If high concentration multi-flavour binding with SPI induces the conformational change and increased more binding sites for another single flavour, there may be existed anticompetitive binding. ‘Salt out’ effects of interaction model were observed for terpene flavours.

中文翻译：

---

大豆分离蛋白在水性模型系统中对双味化合物的结合

通过顶空固相微萃取/气相色谱-质谱 (SPME-GC/MS) 和静态顶空/气相色谱 (HS/GC) 技术，双味剂与大豆分离蛋白 (SPI) 的相互作用在低风味浓度（0.04-0.16 m m）和高风味浓度（0.4-1.6 m m). 结果表明，具有伸长结构的辛酸乙酯和十一醛混合物在SPI上具有相同的结合位点，显示出竞争性结合；香芹酮混合物结构紧凑，风味浓度低，在SPI上具有不同且独立的结合位点，可能存在非竞争性结合。如果与 SPI 的高浓度多味结合诱导构象变化并增加更多与另一种单一味的结合位点，则可能存在反竞争结合。观察到萜烯风味的相互作用模型的“盐析”效应。