化学
味道
己醛
溶解度
肌原纤维
氧化磷酸化
激进的
有机化学
核化学
色谱法
食品科学
生物化学
作者
Hui Shen,J. Stephen Elmore,Mouming Zhao,Weizheng Sun
出处
期刊:Food Chemistry
[Elsevier]
日期:2020-11-01
卷期号:329: 127032-127032
被引量:100
标识
DOI:10.1016/j.foodchem.2020.127032
摘要
In this work, the effect of oxidation induced by hydroxyl radicals on the binding abilities of myofibrillar protein (MP) gels to aldehydes and ketones and their relationship with MP gel properties were investigated. Mild oxidation (0–0.2 mM H2O2) could induce partial unfolding of MP, thus slightly increasing the salt solubility of MP and enhancing the hardness of MP gels. MP suffering a higher oxidative attack could undergo a reduction in water-holding capacity, with increased mobility of water in MP gels. Oxidation could make MP gel more disordered. The ability of oxidised MP gels to bind to flavours decreased as the carbon chain length of the flavour compound increased. MP oxidation only significantly affected the binding of MP gels to hexanal, heptanal, and 2-octanone, while other flavour compounds were not affected.
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