挥发性风味物质与肌肉蛋白互作机制的研究进展
Progress on the Mechanism of Interaction between Volatile Flavor Substances and Muscle Proteins
魏萌 1张文娜 1韩爱云 1解立斌 1刘晓畅 2张松山 2谢鹏 2孙宝忠2
作者信息
- 1. 石家庄学院化工学院,河北石家庄 050035;石家庄市食品工程技术创新中心,河北石家庄 050035
- 2. 中国农业科学院北京畜牧兽医研究所,北京 100193
- 折叠
摘要
风味是肉及肉制品关键的品质属性,肌肉蛋白与风味化合物之间的相互作用影响了挥发性风味化合物释放和保留的动态平衡,这在很大程度上决定了肉的感官质量和消费者可接受性.阐明蛋白质与风味物质相互作用的机制是预测和控制风味物质结合行为的基础.本文综述了近年来肌肉蛋白溶液中风味保持和释放的研究进展,包括利用数学模型法和荧光光谱法计算结合参数(结合位点、结合常数等)、采用多光谱和分子对接技术分析蛋白质构象和结合模式,以及影响蛋白质-风味结合相互作用的因素,这对于风味结合行为的定性和定量预测至关重要.未来的研究还应进一步关注复合蛋白体系和其他食品基质对风味结合行为的影响.
Abstract
Flavor significantly influences the quality of meat and meat products.The dynamic equilibrium between the release and retention of volatile flavor compounds,influenced by the interaction of muscle proteins and flavor compounds,is crucial in determining meat's sensory quality and consumer acceptability.Elucidating the interaction mechanisms between proteins and flavor substances lays the foundation for accurately predicting and controlling the binding behavior of these substances.This article reviews the recent advancements on flavor retention and release in muscle protein solutions.It includes the calculation of binding parameters(such as binding sites and constants)using mathematical modeling and fluorescence spectroscopy,the analysis of protein conformation and binding modes employing multispectral and molecular docking techniques,as well as factors influencing protein-flavor interaction.These studies are crucial for both qualitative and quantitative prediction of flavor binding behavior.Future research should further investigate the influence of complex protein systems and other food matrices on flavor binding behavior.
关键词
肌肉蛋白/风味物质/结合参数/蛋白构象/结合模式Key words
muscle protein/flavor substances/binding parameters/protein conformation/binding mode引用本文复制引用
基金项目
国家自然科学基金(32072143)
河南省重大公益专项(201300111200)
财政部和农业农村部国家现代农业产业技术体系资助(CARS-37)
河北省现代农业(肉牛)产业技术体系创新团队建设项目(HBCT2023190204)
出版年
2024
国家科技期刊平台
NSTL
万方数据