Comprehensive Multi-Spectroscopy and Molecular Docking Understanding of Interactions between Fermentation-Stinky Compounds and Mandarin Fish Myofibrillar Proteins

Comprehensive Multi-Spectroscopy and Molecular Docking Understanding of Interactions between Fermentation-Stinky Compounds and Mandarin Fish Myofibrillar Proteins

The release of flavor compounds is a critical factor that influences the quality of fermented foods. A recent study investigated the interactions between four fermentation-stinky compounds (indole, isovaleric acid, dimethyl disulfide, and dibutyl phthalate) and myofibrillar proteins (MPs). The resul...

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Bibliographic Details
Main Authors: Jia-Nan Chen, Hui-Lin Zhao, Yu-Ying Zhang, Da-Yong Zhou, Lei Qin, Xu-Hui Huang
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Foods
Subjects:
mandarin fish myofibrillar protein
interaction
fermentation-stinky
multi-spectroscopy
molecular docking
Online Access:https://www.mdpi.com/2304-8158/12/10/2054

Internet

https://www.mdpi.com/2304-8158/12/10/2054

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