Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds.
Food Chem
; 451: 139455, 2024 Sep 01.
Article
in En
| MEDLINE
| ID: mdl-38678659
ABSTRACT
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.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Spices
/
Aldehydes
/
Flavoring Agents
/
Muscle Proteins
Limits:
Animals
Language:
En
Journal:
Food Chem
/
Food chem
/
Food chemistry
Year:
2024
Document type:
Article