Effects of constant power microwave on the adsorption behaviour of myofibril protein to aldehyde flavour compounds

Zhong Han; Meng-Jie Cai; Jun-Hu Cheng; Da-Wen Sun

doi:10.1016/j.foodchem.2020.127728

Effects of constant power microwave on the adsorption behaviour of myofibril protein to aldehyde flavour compounds

Food Chem. 2021 Jan 30:336:127728. doi: 10.1016/j.foodchem.2020.127728. Epub 2020 Aug 2.

Authors

Zhong Han¹, Meng-Jie Cai¹, Jun-Hu Cheng¹, Da-Wen Sun²

Affiliations

¹ School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Center, Guangzhou 510006, China.
² School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland. Electronic address: [email protected].

PMID: 32795782
DOI: 10.1016/j.foodchem.2020.127728

Abstract

This study explored the influence of constant power microwave on the adsorption ability of myofibril protein from beef to typical aldehyde flavour compounds. Results showed that there was a significant increasing trend in surface hydrophobicity and reactive sulfhydryls content of myofibril protein with an increase in microwave power and treatment time. The adsorption ability of myofibril protein to aldehyde flavour compounds increased with increasing microwave power and time. The percentage of free aldehyde flavour compounds was related to the content of surface hydrophobicity, and reactive and total sulfhydryls of myofibril protein under microwave conditions, which could be fitted according to the multilevel relational (MLR) model. Furthermore, the reduced interface energy was probably the driving force for myofibril protein-flavour compounds adsorption behaviour at the gas-liquid interface.

Keywords: Aldehyde flavour compounds; Constant power microwave; MLR model; Multilevel relational; Myofibrillar protein structure.

MeSH terms

Adsorption
Aldehydes / chemistry
Circular Dichroism
Flavoring Agents / chemistry*
Hydrophobic and Hydrophilic Interactions
Microwaves*
Myofibrils / chemistry*
Sulfhydryl Compounds / chemistry
Surface Tension

Substances

Aldehydes
Flavoring Agents
Sulfhydryl Compounds