1. Understanding interactions among flavor compounds from spices and myofibrillar proteins by multi-spectroscopy and molecular docking simulation.
- Author
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Sun, Xiangxiang, Yu, Yumei, Saleh, Ahmed S.M., Yang, Xinyu, Ma, Jiale, Li, Wenhao, Zhang, Dequan, and Wang, Zhenyu
- Subjects
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MOLECULAR spectroscopy , *MOLECULAR docking , *FLAVOR , *AMINO acid residues , *SPICES , *HEAT treatment , *PARTICLE size distribution , *SULFHYDRYL group - Abstract
Influence of the constant heating treatment on structural and adsorption properties of myofibrillar proteins (MPs) of chicken was investigated. The results showed that heat treatment enhanced the exposure of sulfhydryl groups and improved hydrophobicity of MPs surface. Particle size distribution of MPs significantly varied depending on heat treatment duration. Also, heat treatments resulted in significant changes in the α-helix and β-sheet structures of MPs. Besides, the MPs formed larger, irregular, and cluster-like aggregates after heat treatments. Moreover, heat treatments increased viscosity and surface roughness of MPs, while zeta potential value was reduced after heat treatments. Furhthermore, binding interactions between the MPs and spices flavors signifcanlty varied relying on nature of MPs and flavor compounds, as well as heat treatments duration. Amino acid residues were interacted with flavor compounds of spices via a variety of bonds and a stable MPs-flavors complex was performed. The obtained results provide a basis for understanding structural and physicochemical changes that occur in MPs during cooking and the interactions between MPs and flavors of spices. [Display omitted] • Heating changed the conformation of chicken myofibrillar proteins (MPs). • MPs formed larger, irregular, and cluster-like aggregates after heating. • Heating enhanced binding ability of MPs with anethole, myristicin, and estragole. • MPs were binded with spices flavors via a variety of bonds. [ABSTRACT FROM AUTHOR]
- Published
- 2023
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