Effect of Volvariella volvacea Extract on the Intermolecular Force of Beef Myofibrillar Protein during Flavor Adsorption
In order to explore the effect of edible mushroom on the protein flavor adsorption capacity of meat products, beef myofibrillar protein (MP) was treated with Volvariella volvacea extract (VV) and the changes of MP protein intermolecular force and flavor adsorption capacity before and after VV treate...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080027 |
| _version_ | 1811224600621613056 |
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| author | Zhenglong QING Xueming LIU Daobang TANG Yaosheng LIN Xuping WANG Huaigu YANG Jinhao ZOU Jingrong CHENG |
| author_facet | Zhenglong QING Xueming LIU Daobang TANG Yaosheng LIN Xuping WANG Huaigu YANG Jinhao ZOU Jingrong CHENG |
| author_sort | Zhenglong QING |
| collection | DOAJ |
| description | In order to explore the effect of edible mushroom on the protein flavor adsorption capacity of meat products, beef myofibrillar protein (MP) was treated with Volvariella volvacea extract (VV) and the changes of MP protein intermolecular force and flavor adsorption capacity before and after VV treated were analyzed. The results showed that the extract improved the adsorption capacity of MP to phenylacetaldehyde, 1-octen-3-ol, 2-heptanone, benzaldehyde and D-limonene in different degrees. After VV incorporated, the proportion of the above flavor substances in the MP-extract system decreased by 2.09%, 6.1%, 6.41%, 9.85% and 11.66%, respectively, compared with the untreated group. Urea, guanidine hydrochloride, propylene glycol and β-mercaptoethanol were used to destroy the protein interaction force, and it was found that the hydrophobic force between protein molecules played a dominant role in the process of flavor adsorption, followed by hydrogen bond, covalent bond and ionic bond. VV may improve the adsorption capacity of MP on 2-heptanone, 1-octen-3-ol and D-limonene by enhancing the non-covalent bond between MP molecules, and improve the adsorption capacity of MP on benzaldehyde by enhancing the covalent interaction between MP molecules. |
| first_indexed | 2024-04-12T08:51:48Z |
| format | Article |
| id | doaj.art-7ee8212affa344039ffa745d66e1d995 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-12T08:51:48Z |
| publishDate | 2022-08-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-7ee8212affa344039ffa745d66e1d9952022-12-22T03:39:33ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-08-014316263110.13386/j.issn1002-0306.20210800272021080027-16Effect of Volvariella volvacea Extract on the Intermolecular Force of Beef Myofibrillar Protein during Flavor AdsorptionZhenglong QING0Xueming LIU1Daobang TANG2Yaosheng LIN3Xuping WANG4Huaigu YANG5Jinhao ZOU6Jingrong CHENG7Institute of Sericulture and Agricultural Products Processing, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Food, Ministry of Agriculture and Rural Areas, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaInstitute of Sericulture and Agricultural Products Processing, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Food, Ministry of Agriculture and Rural Areas, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaInstitute of Sericulture and Agricultural Products Processing, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Food, Ministry of Agriculture and Rural Areas, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaInstitute of Sericulture and Agricultural Products Processing, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Food, Ministry of Agriculture and Rural Areas, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaInstitute of Sericulture and Agricultural Products Processing, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Food, Ministry of Agriculture and Rural Areas, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaInstitute of Sericulture and Agricultural Products Processing, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Food, Ministry of Agriculture and Rural Areas, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaInstitute of Sericulture and Agricultural Products Processing, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Food, Ministry of Agriculture and Rural Areas, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaInstitute of Sericulture and Agricultural Products Processing, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Food, Ministry of Agriculture and Rural Areas, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaIn order to explore the effect of edible mushroom on the protein flavor adsorption capacity of meat products, beef myofibrillar protein (MP) was treated with Volvariella volvacea extract (VV) and the changes of MP protein intermolecular force and flavor adsorption capacity before and after VV treated were analyzed. The results showed that the extract improved the adsorption capacity of MP to phenylacetaldehyde, 1-octen-3-ol, 2-heptanone, benzaldehyde and D-limonene in different degrees. After VV incorporated, the proportion of the above flavor substances in the MP-extract system decreased by 2.09%, 6.1%, 6.41%, 9.85% and 11.66%, respectively, compared with the untreated group. Urea, guanidine hydrochloride, propylene glycol and β-mercaptoethanol were used to destroy the protein interaction force, and it was found that the hydrophobic force between protein molecules played a dominant role in the process of flavor adsorption, followed by hydrogen bond, covalent bond and ionic bond. VV may improve the adsorption capacity of MP on 2-heptanone, 1-octen-3-ol and D-limonene by enhancing the non-covalent bond between MP molecules, and improve the adsorption capacity of MP on benzaldehyde by enhancing the covalent interaction between MP molecules.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080027volvariella volvaceabeefmyofibrillar proteinflavor adsorptionprotein intermolecular force |
| spellingShingle | Zhenglong QING Xueming LIU Daobang TANG Yaosheng LIN Xuping WANG Huaigu YANG Jinhao ZOU Jingrong CHENG Effect of Volvariella volvacea Extract on the Intermolecular Force of Beef Myofibrillar Protein during Flavor Adsorption Shipin gongye ke-ji volvariella volvacea beef myofibrillar protein flavor adsorption protein intermolecular force |
| title | Effect of Volvariella volvacea Extract on the Intermolecular Force of Beef Myofibrillar Protein during Flavor Adsorption |
| title_full | Effect of Volvariella volvacea Extract on the Intermolecular Force of Beef Myofibrillar Protein during Flavor Adsorption |
| title_fullStr | Effect of Volvariella volvacea Extract on the Intermolecular Force of Beef Myofibrillar Protein during Flavor Adsorption |
| title_full_unstemmed | Effect of Volvariella volvacea Extract on the Intermolecular Force of Beef Myofibrillar Protein during Flavor Adsorption |
| title_short | Effect of Volvariella volvacea Extract on the Intermolecular Force of Beef Myofibrillar Protein during Flavor Adsorption |
| title_sort | effect of volvariella volvacea extract on the intermolecular force of beef myofibrillar protein during flavor adsorption |
| topic | volvariella volvacea beef myofibrillar protein flavor adsorption protein intermolecular force |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080027 |
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