Thermal behavior and flavor adsorption mechanisms of micro-nano particles containing the key volatile organic compounds from roasted ducks: Insights from structural properties and molecular interactions

文献类型： 外文期刊

第一作者： Gao, Ziwu

作者： Gao, Ziwu;Zhang, Dequan;Liu, Linggao;Chang, Cheng;He, Jinhua;Fang, Fei;Wang, Zhenyu;Gao, Ziwu;Zhang, Dequan;Liu, Linggao;Chang, Cheng;He, Jinhua;Fang, Fei;Wang, Zhenyu

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关键词： Myosin-triglyceride-maltose complexes; Micro-nano particle; Flavor retention; Multispectral technique; Molecular dynamics simulation

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2025 年 71 卷

页码：

收录情况： SCI

摘要： Protein-lipid-polysaccharide complexes control flavor retention in roasted ducks during thermal processing, but their molecular interactions with volatile organic compounds (VOCs) remain unresolved. This study aimed to validate the myosin-triglyceride-maltose (M-T-M) complexes' adsorption mechanisms for key roasted duck VOCs (nonanal, 1-octen-3-ol, furfuryl mercaptan) at different temperatures (25-80 degrees C) through multispectral analysis, molecular docking, and dynamics. The adsorption capacity depended on the size and crosslinking degree of the complexes. As temperature increased, the progressive exposure of active sulfhydryl groups peaked at 80 degrees C (183.64 nmol/mg), facilitating disulfide bond-mediated crosslinking. The yielded optimal complexes at 80 degrees C with high stability (particle size: 712.42 nm; zeta-potential: 8.64 mV) and a compact conformation (Rg: 21.01 nm), maximizing adsorption of VOCs. Between 60 and 80 degrees C, a bimodal adsorption model was proposed: thermally induced intermolecular beta-sheets provide stable 'hydrogen bond anchors' for VOCs, while concurrent aggregation creates 'hydrophobic pocket', promoting the volatiles' adsorption. Crucially, triglyceride and maltose acted as nano-dispersants and space-filling agents, enabling the transition from unstable non-covalent aggregates to uniform, stable nanoparticles through covalent network formation. This study provides a theoretical basis for developing new techniques to preserve the characteristic odor of roasted ducks.

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