Flavour binding mechanism between a typical meat flavour compound (nonanal) and porcine myofibrillar proteins with consideration of conformational changes

Abstract

Summary Flavour binding or release behaviour from the meat matrix is very important for its sensory properties. The interaction between flavour substance (nonanal) and myofibrillar proteins (MPs) was investigated using protein fluorescence quenching at different temperatures. The results suggested that nonanal caused the fluorescence quenching mechanism of MPs combining dynamic and static quenching mode, and dynamic quenching played a dominant role. Nonanal mainly combined with tryptophan residues rather than tyrosine residues. The results of synchronous fluorescence spectra and circular dichroism (CD) revealed that the interaction between nonanal and MPs induced no significant conformational changes in MPs. The binding constant (K) and number of binding sites (n) (1.45–2.03) increased with temperature. The negative value of ∆G (−383.16 kJ mol−1 to −397.30 kJ mol−1) showed that the interaction of nonanal and MPs was spontaneous. The positive ∆H (180.18 kJ mol−1, 181.48 kJ mol−1) and ∆S (696.17 J mol−1 K−1, 688.32 J mol−1 K−1) indicated that the binding of nonanal to MPs driven by hydrophobic force.

Binding of aldehydes to myofibrillar proteins as affected by two‐step heat treatments

“…Previous studies have focused mainly on the gel properties and freezing denaturation of MPs, ignoring their ability to absorb flavor compounds. Protein–flavor interactions are mainly affected by the inherent structure of proteins and flavor compounds, ionic strength of the medium, pH and temperature . It is well established that the protein conformation has an important influence on the interaction between proteins and flavor compounds .…”

Inherently UV Photodegradable Poly(methacrylate) Gels

“…Hydrogels are inherently suitable for UV photochemistries, as water does not absorb significant amounts of UV light. [35] However, the choice of the solvent was found to be decisive for the photodegradation of organogels. We hypothesized, that this was due to two main factors: (i) the UV absorbance and (ii) swelling capability of the solvent.…”

Diversity Analysis and Associated Antimicrobial Activity of Essential Oil inPyrrosia petiolosa

“…As the main antibacterial activity may be attributed to terpene compounds, [25] our results therefore demonstrate that P. petiolosa essential oils have the potential to become antimicrobial agents. The main aroma components of essential oils were nonanal, 3‐octanone and 1‐hexanol, which are frequently used as flavor modulators [26,27] . In addition to their antimicrobial activity, volatile oils in Pyrrosia samples are useful in medicines and in the food industry for preserving food [28] …”

“…The main aroma components of essential oils were nonanal, 3octanone and 1-hexanol, which are frequently used as flavor modulators. [26,27] In addition to their antimicrobial activity, volatile oils in Pyrrosia samples are useful in medicines and in the food industry for preserving food. [28] The chemical components of essential oil from P. petiolosa samples were diverse.…”