University of Kentucky College of Agriculture

Luke Boatright

William L. (Luke) Boatright, Ph. D.Luke Boatright


  Professor, Food Chemistry
412 W.P. Garrigus Building
University of Kentucky
Lexington, KY 40546-0215
Phone: (859) 257-5988
Facsimile: (859) 257-7537
E-mail:  wlboat1@uky.edu

Education

1994 Ph.D., Food Science, University of Arkansas

1992 M.S., Food Science, University of Arkansas

1990 B.S., Food Science, University of Washington

1983 Associate, Chemical Engineering Technology, Tennessee State Technical Institute


Teaching Activity

FSC 434G Food Chemistry

FSC 535 Food Analysis

FSC 640 Food Lipids


Primary Research Areas

Post-Harvest Chemistry of Soy Proteins and Associated Compounds

Free Radicals in Foods

Flavor of Soy Protein Products


Refereed Journal Articles (and related funding sources)

USDA National Research Initiative Competitive Grants Program (NRI) - Formation & Reactivity of Carbon-Centered Radicals in Isolated Soy Proteins (2009-2012)   

Abdi D, MS Jahan, W.L. Boatright, BM Walters and Q Lei, 2014.  Thermally-Stimulated Luminescence in Powdered Soy Proteins, Journal of Food Science, 79(1):C25-31.

Boatright W.L. and MS Jahan, 2013. Effect of Sequestering Intrinsic Iron on the Electron Paramagnetic Resonance Signals in Powdered Soy Proteins, Journal of Food Science, 78(5):C660-666.

Boatright W.L., 2013. Hydrogen Peroxide Generation from Hydrated Protein Drink Mixes, Journal of Food Science, 78(11):C1651-1658. 

Boatright W.L., Q. Lei and M.S. Jahan, 2012. Effect of Moisture, Lipids and Select Amino Acid Blocking Agents on the Formation and Stability of Metastable Radicals in Powdered Soy Proteins, Journal of Food Science, 77(6):C620-626.

Liebold CM, Q. Lei, W.L. Boatright and M.S. Jahan, 2011. Metastable Radicals & Intrinsic Chemiluminescence from Soy Proteins, Journal of Food Science, 76(7):C1101-1107.

Lei Q., C.M. Liebold, W.L. Boatright and M.S. Jahan, 2010. Distribution of Stable Free Radicals among Amino Acids of Isolated Soy Proteins, Journal of Food Science, 75(7):C633-640.

Boatright W.L. and M.S. Jahan, 2010. Carbon-Centered Radicals in Soy Protein Products. In K.R. Cadwallader and S.K.C. Chang (Eds.),  ACS Symposium Series 1059; American Chemical Society: Washington, DC, 2010, pp 3-21.

Boatright W.L., Q. Lei  and M.S. Jahan, 2009. Effect of Storage Conditions on Carbon-Centered Radicals in Soy Protein Products, Journal of Agricultural and Food Chemistry, 57(17):7969-7973.

USDA National Research Initiative Competitive Grants Program (NRI) - Hexanal Synthesis in Isolated Soy Proteins (2006-2008)

Boatright W.L., M.S. Jahan, B.M. Walters, A.F. Miller, D. Cui, E.J. Hustedt and Q. Lei , 2008. Carbon Centered Radicals in Isolated Soy Proteins, Journal of Food Science, 73(3):C222-226.

Lei, Q., W.L. Boatright, 2008 Lipoxygenase Independent Hexanal Formation in Isolated Soy Proteins Induced by Reducing Agents, Journal of Food Science, 73(6):C464-468.

Tseng Y.-C., YL Xiong and W.L. Boatright, 2008. Effects of Inulin/Oligofructose on the Thermal Stability and Acid-Induced Gelation of Soy Proteins, Journal of Food Science, 73(2):E44-50.

Lei, Q. and W.L. Boatright, 2007. Sulfite Radical Anions in Isolated Soy Proteins, Journal of Food Science, 72(5):C302-307

Boatright, W.L. and G. Lu, 2007. Hexanal Synthesis in Isolated Soy Proteins, Journal of the American Oil Chemists Society, 84(3):249-257.


USDA National Research Initiative Competitive Grants Program (NRI) - Residual Soybean Sulfur Metabolism in Isolated Soy Proteins (2003-2005)

Boatright, W.L., Q. Lei and J.C. Stine, 2006. Sulfite Formation in Isolated Soy Proteins, Journal of Food Science, 71(3):115-119.

Boatright, W.L. and G. Lu, 2006. A >/=100,000 MW Soybean Protein Fraction that Inhibits the Formation of Methanethiol and Hydrogen Sulfide in Aqueous Slurries of Isolated Soy Proteins with Added L-Cysteine, Journal of Food Science, 71(3):185-189.

Lei, Q. and W.L. Boatright, 2006. Methionine is the Methyl Group Donor for Sulfite-Associated Methanethiol Formation in Isolated Soy Proteins, Journal of Food Science, 71(9):C527-531.

Boatright, W.L. and J.C. Stine,  2004. Residual Sulfur Metabolites in Isolated Soy proteins: Sulfite to Cysteine, Journal of Food Science, 69(3):200-205.

Stine, C.J., W.L. Boatright and G. Lu,  2004. Intrinsic Sulfite Content of Isolated Soy Proteins, Journal of the American Oil Chemists’ Society, 81(9):829-833.

The Archer Daniels Midland Company - Factors Contributing to the Association of Methanethiol and Dimethyl Trisulfide with Soy Proteins (2001-2003)

Lei, Q. and W.L. Boatright, 2003. Factors Influencing the Occurrence of Methanethiol in Aqueous Slurries of Soy Protein Concentrates. Journal of Food Science 68(5):1568-1572.

Ang, E.C., W.L. Boatright. 2003. Olfactory Perception of Major Odorants Found in the Headspace of Aqueous Soy Protein Isolate Slurries. Journal of Food Science 68(1):388 393. 2003.

Boatright, W.L. 2002. Effect of Gallic Acid on the Aroma Constituents of Soymilk and Soy Protein Isolates, Journal of the American Oil Chemists’ Society, 79(4):317-323.

Lei, Q. and W. L. Boatright, 2001.  Development of a New Methanethiol Quantification Method Using Ethanethiol as an Internal Standard, Journal of Agricultural and Food Chemistry, 49(8) 3567-3572.

USDA National Research Initiative Competitive Grants Program (NRI) -Factors Contributing to the Association of 2-Pentyl Pryidine with Soy Proteins (1998-2000)

Zhou, A., W.L. Boatright, L.A. Johnson and M. Reuber, 2002. Binding Properties of 2-Pentyl Pyridine to Soy Protein as Measured by Solid Phase Microextraction, Journal of Food Science, 67(1):142-145.

Lei, Q. and W. L. Boatright, 2001.  Compounds Contributing to the Odor of Aqueous Slurries of Soy Protein Concentrates, Journal of Food Science, 66(9):1306-1310

Zhou, A. and W.L. Boatright, 2000. Precursors for Formation of 2-Pentyl Pyridine in Processing of Soybean Protein Isolates, Journal of Food Science, 65:1155-1159. 

Zhou, A. and W.L. Boatright, 1999. Formation of 2-Pentyl Pyridine During Processing of Soybean Protein Isolates, Journal of Food Science, 64:852-854. 

Boatright, W.L., A.D. Crum and Q. Lei, 1998. Effect of Pro-Oxidants on the Occurrence of 2-Pentyl Pyridine Soy Protein Isolate, Journal of the American Oil Chemists' Society, 75:1379-1383.

The Kentucky Soybean Association - Improving the Flavor of Soy Protein for Human Consumption (1996-1999)

Boatright, W.L. and Q. Lei, 2000. Headspace Evaluations of Methanethiol and Dimethyl Trisulfide in Aqueous Solutions of Soy-protein Isolates, Journal of Food Science, 65:819-821. 

Boatright, W.L. and Q. Lei, 1999. Compounds Contributing to the "Beany" Odor of Aqueous Solutions of Soy Protein Isolates, Journal of Food Science, 64:667-670. 

Boatright, W.L., J. St. Pyrek, J. Song and A.D. Crum, 1998. Identification of trans-3,5-Dimethoxystilbene in Commercial Soy Protein Isolates, Journal of the American Oil Chemists’ Society, 75:1651-1655. 

Boatright, W.L. and A.D. Crum, 1997. Odor and Flavor Contribution of 2-Pentyl Pyridine to Soy Protein Isolates, Journal of the American Oil Chemists’ Society, 74:1575-1581. 

Boatright, W.L. and A.D. Crum, 1997. Nonpolar-Volatile Lipids from Soy Protein Isolates and Hexane-Defatted Flakes, Journal of the American Oil Chemists’ Society, 74:461-467. 

Publications Resulting from My Graduate Studies

Boatright, W.L. and K.S. Kim, 2000. Effect of Electron Microscopy Fixation pH on the Ultrastructure of Soybean Protein Bodies, Journal of Agricultural and Food Chemistry, 48:302-304. 

Boatright, W.L., and N.S. Hettiarachchy, 1995. Lipid Components of Soy Protein Isolates which Reduce Protein Solubility, Journal of the American Oil Chemists Society, 72:1445. 

Boatright, W.L., and N.S. Hettiarachchy, 1995. Effect of Lipids on Soy Protein Isolate Solubility, Journal of the American Oil Chemists' Society, 72:1439. 

Boatright, W.L., and N.S. Hettiarachchy, 1995. Soy Protein Isolate Solubility and Surface Hydrophobicity as Effected by Antioxidants, Journal of Food Science, 60:798. 

Boatright, W.L., and N.S. Hettiarachchy, 1995. The Effect of Antioxidants on Spray-Dried Soy Protein Isolate Solubility, Gelling Characteristics and Extractable Proteins, Journal of Food Science, 60:806. 

Boatright, W.L., and H.E. Snyder, 1993. Soybean Protein Bodies: Phospholipids and Phospholipase D Activity, Journal of the American Oil Chemists' Society, 70:623-628.


Patents

Boatright, W.L., 2014. "Soy Products with Reduced Levels of Sulfite, Free Radicals and Methanethiol," United States Patent No. 8,664,361.

Boatright, W.L., 2006. "Modified Soy Products and Methods for Reducing Odor and Improving Flavor of Soy Products," United States Patent No. 7,147,878.

Boatright, W.L., 2002. "Soybean Protein Products Having Improved Odor and Flavor and Methods Related Thereto," United States Patent No. 6,426,112.

Boatright, W.L., 1998. "Highly Soluble Protein, Method of Making, and Food Products Made Thereof," United States Patent No. 5,777,080.