食品工业科技2024，Vol.45Issue(20)：390-397,8.DOI:10.13386/j.issn1002-0306.2023110101
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
摘要
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分类
轻工纺织引用本文复制引用
魏萌,张文娜,韩爱云,解立斌,刘晓畅,张松山,谢鹏,孙宝忠..挥发性风味物质与肌肉蛋白互作机制的研究进展[J].食品工业科技,2024,45(20):390-397,8.基金项目
国家自然科学基金(32072143) （32072143）
河南省重大公益专项"河南省地方肉牛种质创新"(201300111200) （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) （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). （肉牛）
