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Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar

Xiangxiang Sun1, Yumei Yu2, Ahmed S M Saleh3

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.

Food Chemistry
|April 28, 2024
PubMed

Keywords:
Adsorption propertiesAldehydesFlavor compoundsMyofibrillar protein

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