The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis-Reference-Cited by-同舟云学术

The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis

Published:2020 Issue:19 Volume:10 Page:11292-11299
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Gu Saiqi¹²³⁴⁵^ORCID,Dai Wangli¹²³⁴,Chong Yunqing⁶⁷⁸⁴,Lyu Fei¹²³⁴,Zhou Xuxia¹²³⁴,Ding Yuting¹²³⁴

Affiliation:

1. College of Food Science and Technology

2. Zhejiang University of Technology

3. Hangzhou 310014

4. China

5. Ninghai ZJUT Academy of Science & Technology

6. College of Food Science and Biotechnology

7. Zhejiang Gongshang University

8. Hangzhou 310018

Abstract

Myosin was shown to be the primary binding receptor of the four KFOCs and showed the strongest binding under neutral pH and high ionic strength. Its affinity for 1-octen-3-ol was the highest.

Funder

National Natural Science Foundation of China

Natural Science Foundation of Ningbo

National Basic Research Program of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2020/RA/D0RA01365J

Reference33 articles.

1. Study of the interaction of fish myosin with the products of lipid oxidation: The case of aldehydes

2. Influence of oscillating uniform magnetic field and iron supplementation on quality of freeze-thawed surimi

3. Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

4. Interactions of Soluble Peptides and Proteins from Skeletal Muscle on the Release of Volatile Compounds

5. Interaction of Soluble Peptides and Proteins from Skeletal Muscle with Volatile Compounds in Model Systems As Affected by Curing Agents

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