首页|Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine

Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine

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  • NSTL
  • Elsevier
The effects of nonenzymatic glycation on the binding capacity of beef myofibrillar proteins (MP) to aldehyde flavour compounds were investigated. The binding capacity was significantly increased due to the partial unfolding and flexible secondary structure of the glycated MP. Unfolding played a dominant role in binding due to the prevention of protein aggregation by steric hindrance originating from glycation with glucose (Glu), while glycation with glucosamine (GluA) induced substantial aggregation due to cross-linking. Therefore, the MP glycated with Glu had a higher binding capacity for aldehyde flavour compounds compared to MP glycated with GluA. In a competitive binding system, the MP glycated with Glu had a higher binding capacity for long-chain aldehyde flavour compounds. However, the MP glycated with GluA had a higher binding capacity for short-chain aldehyde flavour compounds, which were more likely to interact with the binding sites shielded in the protein aggregate. Nonenzymatic glycation represents a potential method to enhance the flavour intensity of meat products with high-protein levels.

Aldehyde flavour compoundsBeefCompetitive bindingGlycationMyofibrillar protein

Guan, Qinhao、Wang, Junlan、Qian, Shan、Xu, Xinglian、Zhou, Guanghong、Ullah, Niamat、Zhu, Beiwei、Chen, Lin、Dou, Peipei、Feng, Xianchao、Cheng, Xingguang

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Northwest A&F Univ, Coll Food Sci & Engn, 22 Xinong Rd, Yangling 712100, Shaanxi, Peoples R China

Nanjing Agr Univ, Coll Food Sci & Technol, Synerget Innovat Ctr Food Safety & Nutr, Lab Meat Proc & Qual Control EDU, Nanjing 210095, Jiangsu, Peoples R China

Univ Agr Peshawar, Dept Human Nutr, Khyber Pakhtunkhwa 25000, Pakistan

Natl Engn Res Ctr Seafood, Dalian 116034, Peoples R China

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2021

10.1016/j.lwt.2021.111198

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.144
  • 13
  • 42