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Characterization of the interaction between capsaicin and porcine myofibrillar proteins

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成果类型:
期刊论文
作者:
Wang, Haifan;Qin, Lerong;Wang, Yujie;Peng, Lijuan*;Liao, E.;...
通讯作者:
Peng, Lijuan;Wang, HB
作者机构:
[Wang, Haibin; Wang, Haifan; Wang, Yujie; Liao, E.; Peng, Lijuan; Qin, Lerong; Lu, Hongyan; Wang, HB] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
[Wang, Haibin; Liao, E.; Peng, Lijuan; Lu, Hongyan] Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.
[Wang, Haibin; Liao, E.; Peng, Lijuan; Lu, Hongyan] Wuhan Polytech Univ, Inst Meat Proc & Safety, Wuhan 430023, Peoples R China.
[Zou, Caixian; Zou, Aijun] Wuhan Huikanglizi Food Co Ltd, Wuhan 430345, Peoples R China.
通讯机构:
[Peng, LJ; Wang, HB ] W
Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
语种:
英文
关键词:
Protein;Capsaicin;Binding;Spectroscopic analysis;Molecular docking simulation
期刊:
LWT
ISSN:
0023-6438
年:
2023
卷:
184
页码:
115031
基金类别:
This work was financially supported by the Open Project Program of Hubei Key Laboratory for Processing and Transformation of Agricultural Products (No. 2020-01 ).
机构署名:
本校为第一且通讯机构
院系归属:
食品科学与工程学院
摘要:
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 ...

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