期刊论文

Peng, Lijuan;Wang, HB

英文

LWT

0023-6438

2023

184

115031

10.1016/j.lwt.2023.115031

This work was financially supported by the Open Project Program of Hubei Key Laboratory for Processing and Transformation of Agricultural Products (No. 2020-01 ).

本校为第一且通讯机构

Flavor binding or release behavior acts as an important role in the sensory characteristics of meat products. The interaction between capsaicin and porcine myofibrillar proteins (MPs) was investigated using spectroscopic methods and molecular docking simulations. The capsaicin quenched the fluorescence of MPs via static quenching mechanisms, indicating the interaction between MPs and capsaicin. The binding constant (1.20 × 105, 3.98 × 105 and 16.98 × 105 L/mol for 298, 303 and 310 K, respectively) and the number of binding sites (1.57, 1.74 ...