Interaction of Silver Carp Mince Proteins with Characteristic Fishy Volatile Compounds by HS-SPME-GC

来源 :2016年食品与健康国际研讨会 | 被引量 : 0次 | 上传用户:abc1234Shi
下载到本地 , 更方便阅读
声明 : 本文档内容版权归属内容提供方 , 如果您对本文有版权争议 , 可与客服联系进行内容授权或下架
论文部分内容阅读
  [Objectives]This study was aimed to investigate the interaction of silver carp mince proteins with characteristic fishy volatiles.[Methods]The binding abilities of four characteristic fishy volatile compounds (haptanal,octanal,nonanal and 1-octen-3-ol) to silver carp proteins (myofibrillar proteins,myosin,and actin) were studied by headspace solid phase microextraction (HS-SPME) technique combined with GC-MS.[Results]Myosin,as the major constitute of myofibrillar proteins,was the primary binding receptor of the volatiles.Based on thermodynamic models (Scatchard-Hildebrand equation and Klotz plot),the Gibbs free energy (△G) of myosin to the four fishy volatiles studied were all below 0,indicating that the interactions were spontaneous.Compared with other liner-chain aldehydes (haptanal,octanal and nonanal),l-octen-3-ol had more binding sites and higher binding constant to myosin protein.Moreover,the binding affinity of myosin to linear-chain aldehydes deceased with the chain length of the aldehydes.[Conclusions]These results could provide theoretical basis for improving the existing rinsing method aiming to achieve effective deodorization of surimi.
其他文献
To research the effect of vibration on Hami melons cell wall during storage,to research the effect of different grade road vibration on Hami melons storage quality during the transport process,simulat
[Objective]Screening and Identification of the Primary Bacterium from the WIC preparation.[Methods]It is used the method of pure culture,Selected 6 main strains,which were obvious difference in the sh
[Objective]To study the effect of edible mayonnaise on the absorption rate of calcium in rats.[Methods]Choose 6 weeks of age weight there was no significant difference in SD rats (n =20) and were divi
In order to get higher extraction efficiency,the polysaccharides from Sparassis crispa were extracted using cellulase.A single-factor study was designed to investigate the effects of different factors
[objective]In order to study the growth variability conditions of Vibrio Parahemolyticus isolates from different sources in salmon meat that was preserved in different temperatures (4 ℃,7 ℃,10 ℃,15 ℃,
[objective]Shrimp and salmon meat are the common aquatic products that are easy to be injected by Vibrio parahaemolyticus.According to previous studies,different growth media for Vibrio parahaemolytic
In order to detect the antimicrobial mechanism of the combination of cinnamon oil and gamma irradiation,the roles of them on the cell fatty acid and protein characteristics of Shewanella putrefaciens
Salt is one of the main auxiliary materials in the processing of salted vegetables,which directly affects the process and the quality of pickled vegetables.In this study,Brassicajuncea var.multiceps w
Sargassumfusiforme polyccharides (SFPS) has a variety of biological activities,and that the abandent resources in China,it has important significance to research SFPS extraction technology.In this pap
In China,a traditional perspective recommended that the Chinese local dietary habit (CLDH) of eating seafood with wine or vinegar can reduce the risk of pathogenic microorganism infection,such as V.pa