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Interactions of selected ketone flavours with porcine myofibrillar proteins: The role of molecular structure of flavour compounds.

Authors
  • Shen, Hui1
  • Huang, Mingquan2
  • Zhao, Mouming3
  • Sun, Weizheng4
  • 1 School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. , (China)
  • 2 Beijing Key Laboratory of Flavour Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China. , (China)
  • 3 School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China. , (China)
  • 4 School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China. Electronic address: [email protected] , (China)
Type
Published Article
Journal
Food chemistry
Publication Date
Jun 22, 2019
Volume
298
Pages
125060–125060
Identifiers
DOI: 10.1016/j.foodchem.2019.125060
PMID: 31261004
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

Typical ketone flavours (with variations in chain length, position and number of keto group, branched chain) were selected to investigate the effect of molecule structure of ketones on their interactions with myofibrillar proteins (MPs). Results showed that 2,3-pentanedione quenched the fluorescence of MPs more effectively than 2-pentanone and 3-pentanone due to the number of keto group. There was no significant difference between 5-methyl-2-hexanone and 2-heptanone, which was attributed to their similar molecular size and polarity. The quenching effect of homologous ketone flavours increased with carbon chain growth due to the higher hydrophobic interaction. Dynamic quenching played a major role in the fluorescence quenching process of MPs by 2-pentanone, 3-pentanone, 5-methyl-2-hexanone, 2-heptanone and 2-octanone. The α-helix content decreased gradually with the increase of ketones concentration. Results of GC/MS were in accordance with the fluorescence quenching analysis generally, whereas 2,3-pentanedione and 2-nonanone exhibited some differences due to their higher steric hindrance effects. Copyright © 2019 Elsevier Ltd. All rights reserved.

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