The effect of microwave on the interaction of flavour compounds with G‐actin from grass carp (Catenopharyngodon idella)

Abstract

The increased adsorbing of ketones could be attributed to the unfolding of secondary structures by revealing new binding sites, including thiol groups and hydrophobic binding sites. The decreased binding capacity was related to the refolding and aggregation of protein. The results suggested that microwave powers had obvious effects on the flavour retention and proteins structures in muscle foods. © 2017 Society of Chemical Industry.

Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins

“…As previously reported, the nature of the bonds between aldehydes and proteins is two‐fold: reversible hydrophobic, hydrogen bonds and irreversible covalent bonds with amino and sulfhydryl groups . Changes in protein conformation could affect flavor‐binding ability because of the modification of available binding sites . During the heating process, the unfolding and aggregation of protein occurred simultaneously, and the unfolding of protein played a leading role in the increase in surface hydrophobicity after 1 to 10 min of heating.…”

“…The total sulfhydryl content demonstrates the formation and breaking of protein molecular disulfide bonds. 23 As shown in Fig. 3, the total sulfhydryl content of MP increased dramatically (P < 0.05) as the heating duration increased from 0 to 2 min.…”

“…The total sulfhydryl content demonstrates the formation and breaking of protein molecular disulfide bonds . As shown in Fig.…”

“…7,37 Changes in protein conformation could affect flavor-binding ability because of the modification of available binding sites. 4,23,30 During the heating process, the unfolding and aggregation of protein occurred simultaneously, and the unfolding of protein played a leading role in the increase in surface hydrophobicity after 1 to 10 min of heating. An increase in surface hydrophobicity after 1, 2, 5 and 10 min of heating ( Fig.…”

Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction

“…Identification and quantification of volatile compounds were achieved using a gas chromatography/mass spectrometry (GC/MS) system (Calif., U.S.A.) (Lou and others ). After extraction, the SPME fiber was immediately transferred to the injector of the chromatograph.…”