A simple method for routine measurement of organosulfur compounds in complex liquid and gaseous matrices.

The measurement of VOSCs in complex matrices is challenging due to their volatile and reactive nature. A straightforward method using headspace chromatography was developed for routine analyses of organosulfur compounds in a high saline liquid matrix with a pH of 8.4.

Water Holding as Determinant for the Elastically Stored Energy in Protein-Based Gels.

To evaluate the importance of the water holding capacity for the elastically stored energy of protein gels, a range of gels were created from proteins from different origin (plant: pea and soy proteins, and animal: whey, blood plasma, egg white proteins, and ovalbumin) varying in network morphology set by the protein concentration, pH, ionic strength, or the presence of specific ions. The results showed that the observed positive and linear relation between water holding (WH) and elastically stored energy (RE) is generic for globular protein gels studied. The slopes of this relation are comparable for all globular protein gels (except for soy protein gels) whereas the intercept is close to 0 for most of the systems except for ovalbumin and egg white gels.