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| Recent Progress in Research on the Adsorption of Myofibrillar Proteins for Volatile Flavor Compounds |
| GAO Ziwu, WANG Hengpeng, WU Peng, TU Mingliang, WU Danxuan, MENG Xiangren |
| 1.College of Tourism and Cooking, Yangzhou University, Yangzhou 225127, China; 2.Jiangsu Huaiyang Cuisine Industrialization Engineering Center, Yangzhou 225127, China |
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Abstract The adsorption of volatile flavor compounds by proteins determines the flavor quality of food to a certain extent. Changes in the functional properties of myofibrillar proteins will directly affect the adsorption ability of myofibrillar protein for the major flavor components of meat products. Thus, gaining insights into the factors affecting the functional properties of myofibrillar proteins is important for understanding the mechanism of the interaction between myofibrillar proteins and volatile flavor compounds. In this paper, the mechanism of and the factors influencing the adsorption of volatile flavor compounds by myofibrillar proteins, as well as the methods and techniques used in recent research in this regard are reviewed. It summarizes the current status of research on the effects of myofibrillar proteins, volatile flavor components and various external factors on the interaction between myofibrillar proteins and volatile flavor compounds, and presents problems that have yet to be addressed in this research area, which will provide a theoretical rationale for applying the adsorption of flavor compounds by myofibrillar proteins in the field of meat processing.
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2020, Vol. 34 
