The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis

The binding of key fishy off-flavor compounds (KFOCs), heptanal, octanal, nonanal, and 1-octen-3-ol, to silver carp proteins (total myofibrillar protein, myosin, and actin) was studied. Myosin was the primary binding receptor for all four KFOCs, and it showed the strongest binding at neutral pH and...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	RSC advances 2020-03, Vol.1 (19), p.11292-11299
Hauptverfasser:	Gu, Saiqi, Dai, Wangli, Chong, Yunqing, Lyu, Fei, Zhou, Xuxia, Ding, Yuting
Format:	Artikel
Sprache:	eng
Schlagworte:	Aldehydes Aroma compounds Binding sites Carp Chains Chemistry Flavors Gibbs free energy Myosin Proteins Surimi Thermodynamic models
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!