Study of interactions between aroma compounds and glycopeptides by a model system

Interactions between selected aroma compounds and yeast cell wall peptidomannans, on one hand, and between limonene and a model glycopeptide synthesized by the conjugation between trypsin inhibitor and a dextrin, on the other hand, have been studied using exponential dilution. The neoglycopeptide was purified and its molecular weight determined (66 000 +/- 2 450). While exponential dilution did not reveal any interactions between the limonene and the neoglycopeptide at the native state, some interactions were observed after a weak heat treatment. The binding ability of the neoglycopeptide was evaluated by determining the surface hydrophobicity. An attempt was made to interpret the findings obtained using peptidomannans according to the findings obtained using the model system.