Research progress on determination methods and influencing factors of protein-aroma compounds binding

Abstract

Abstract: Food contains a variety of macromolecules and trace flavor compounds, and the binding effect between aroma compounds and protein matrix has an important impact on the release and perception of the overall flavor of food. In this paper, the mechanism, determination method, mathematical analysis model and influencing factors of the binding effect between proteins and aroma compounds were systematically expounded, and the main mechanisms between proteins and aroma compounds were summarized, including non-covalent bonding, covalent bonding and mass transfer effects. The applications of multispectral techniques such as fluorescence spectroscopy, circular dichroism and Fourier transform infrared spectroscopy in protein-aroma compounds binding effect were also compared. Moreover, several theoretical models commonly used in the study of the binding effect between protein and aroma compounds and emerging molecular docking and molecular dynamics simulation methods were introduced. In addition, the influencing factors on the release and retention of aroma compounds in protein matrix were reviewed from three aspects: protein, aroma compounds and ingredients in food. Furthermore, the main issues in the current research were generalized and some suggestions for future research directions were put forward, in order to provide scientific basis and reference for the controllable release of aroma compounds with protein in food.

Key words: protein, aroma compounds, multispectral technique, molecular docking simulation, binding effect

CLC Number:

TS202.3

Chen CHEN Xin-Man LOU Li Yong Huai-Xiang TIAN. Research progress on determination methods and influencing factors of protein-aroma compounds binding[J]. FOOD SCIENCE, 0, (): 0-0.

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