Interaction and binding mechanism of lipid oxidation products to sturgeon myofibrillar protein in low temperature vacuum heating conditions: Multispectroscopic and molecular docking approaches

Inhibitory effects of ultrasonic and rosmarinic acid on lipid oxidation and lipoxygenase in large yellow croaker during cold storage

“…The key thermodynamic parameters for studying the interaction types between phenolic compounds and enzyme proteins are mainly hydrogen bond, van der Waals force, electrostatic interaction and hydrophobic interaction [21] , [22] . As shown in Fig.…”

“…The determination of FT-IR refers to the method proposed by Shen, Bu, Yu, Chen, Liu, Ding and Mao [22] . The sample solution was prepared in the same way as in section 2.5.4 and lyophilized, Then the freeze-dried sample powder was mixed with KBr and pressed into pieces, with KBr without sample as the background spectrum.…”

“…Docking simulation technology is a convenient and effective means to explore the interaction between small molecules and target targets [22] , [23] . The AutoDock Vina ( http://vina.scripps.edu/ ) was used for docking research of small molecules RA and LOX.…”

Insights into peptide profiling of sturgeon myofibrillar proteins with low temperature vacuum heating

“…Intrinsic fluorescence spectroscopy was determined at room temperature as described by Shen et al 2 . with a fluorescence spectrofluorometer (RF‐6000; Shimadzu Co., Kyoto, Japan).…”

“…Russian sturgeon ( Acipenser gueldenstaedti ) is famous for its roe known as ‘black gold’, which account for approximately 40% of the weight of sturgeon meat is rich in nutritional value, and has been widely studied 1 . Heat treatment is one of the most common cooking techniques used in domestic and industrial food preparation 2 . Conventional thermal processing techniques not only confer a delicious taste and ensure food safety for fish, but also lead to nutrient loss and poor quality.…”