Contribution of process‐induced molten‐globule state formation in duck liver protein to the enhanced binding ability of (E,E)‐2,4‐heptadienal

Abstract

BACKGROUND Extracted proteins of alternative animal origin tend to present strong off‐flavor perception due to physicochemical interactions of coextracted off‐flavor compounds with proteins. To investigate the relationship between absorption behaviors of volatile aromas and the processes‐induced variations in protein microstructures and molecular conformations, duck liver protein isolate (DLp) was subjected to heating (65/100 °C, 15 min) and ultra‐high pressure (UHP, 100–500 MPa/10 min, 28 °C) treatments to obtain differential unfolded protein states. RESULTS Heat and UHP treatments induced the unfolding of DLp to varied degrees, as revealed by fluorescence spectroscopy, ultraviolet–visible absorption, circular dichroism spectra and surface hydrophobicity measurements. Two types of heating‐denatured states with varied unfolding degrees were obtained, while UHP at both levels of 100/500 MPa caused partial unfolding of DLp and the presence of a molten‐globule state, which significantly enhanced the binding affinity between DLp and (E,E)‐2,4‐heptadienal. In particular, significantly modified secondary structures of DLp were observed in heating‐denatured samples. Excessive denaturing and unfolding degrees resulted in no significant changes in the absorption behavior of the volatile ligand, as characterized by observations of fluorescence quenching and analysis of headspace concentrations. CONCLUSION Defining process‐induced conformational transition behavior of matrix proteins could be a promising strategy to regulate food flavor attributes and, particularly, to produce DLp coextracted with limited off‐flavor components by modifying their interaction during extraction processes. © 2023 Society of Chemical Industry.

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