Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds

文献类型： 外文期刊

第一作者： Sun, Xiangxiang

作者： Sun, Xiangxiang;Yu, Yumei;Akhtar, Kumayl Hassan;Zhang, Dequan;Wang, Zhenyu;Sun, Xiangxiang;Yu, Yumei;Akhtar, Kumayl Hassan;Zhang, Dequan;Wang, Zhenyu;Li, Wenhao;Saleh, Ahmed S. M.

作者机构：

关键词： Aldehydes; Flavor compounds; Myofibrillar protein; Adsorption properties

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 451 卷

页码：

收录情况： SCI

摘要： Interactions among flavor compounds from spices (FCS) and myofibrillar proteins (MP) were investigated. Fluorescence and Fourier transform infrared spectroscopy showed that hydrogen bonding and hydrophobic interactions were the main binding forces between FCS and MP. The FCS increased the particle size and SH content of MP and caused a reduction of zeta potential from -5.23 to -6.50 mV. Furthermore, FCS could modify the binding ability of MP and aldehydes. Eugenol reduced the ability of MP to bond with aldehydes by 22.70 - 47.87 %. Molecular dynamics simulations demonstrated that eugenol may combat nonanal to attain binding site of amino acid residue (PHE165) and induce protein conformational changes. Electrostatic interactions and van der Waals forces within myosin-nonanal may be disrupted by these alterations, which could reduce stability of complex and cause release of nonanal. This study could provide new insights into regulating the ability of proteins to release and hold flavors.

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