Spectroscopy combined with spatiotemporal multiscale strategy to study the adsorption mechanism of soybean protein isolate with meat flavor compounds (furan): Differences in position and quantity of the methyl.

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作者： Yang,Li ^[1] ; Jing,Xu ^[2] ; Fuwei,Sun ^[1] ; Yanan,Guo ^[1] ; Daoying,Wang ^[3] ; Tianfu,Cheng ^[1] ; Minwei,Xu ^[4] ; Zhongjiang,Wang ^[5] ; Zengwang,Guo ^[6]

作者单位： College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. ^[1] College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: xujing@neau.edu.cn. ^[2] Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China. ^[3] Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA. Electronic address: minwei.xu@ndsu.edu. ^[4] College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Hainan Academy of Agricultural Sciences Agricultural Product Processing Design and Research Institute, Hainan 571100, China. ^[5] College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: gzwname@163.com. ^[6]

关键词 Flavor simulation Furan flavor compounds Interaction mechanism Molecular dynamics simulations Soybean protein isolate

主题词大豆蛋白质类(Soybean Proteins);吸附(Adsorption);呋喃类(Furans);调味剂(Flavoring Agents);肉制品(Meat Products);分子动力学模拟(Molecular Dynamics Simulation)

DOI 10.1016/j.foodchem.2024.139415

PMID 38670020

发布时间 2024-05-25

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