Abstract：
The release mechanism of flavor during caviar storage was studied by the interaction between phosvitin and four aldehydes. Gas chromatography-mass spectrometry showed that the binding rate of phosvitin with 3-methylbutanal, nonanal, (E,Z)-2,6-nonadienal, and (E)-2-octenal decreased with an increase in the aldehyde concentrations. Among them, (E,Z)-2,6-Nonadienal (0.5 mM) had the highest binding rate (84.47%). The main quenching mechanism of (E,Z)-2,6-nonadienal with phosvitin was static quenching and the binding force comprised spontaneous hydrophobic interactions. An increase in the aldehyde concentrations reduced the α-helix content of phosvitin and led to aggregation of the microstructure of phosvitin. The results of molecular docking showed that tyr residue contributed the most to the binding of phosvitin to aldehydes. This study has elucidated the mechanism of the effect of caviar protein on changes in the caviar flavor during storage and provides effective strategies for regulation of caviar flavor during storage.
摘要：
通过光维素与四种醛的相互作用研究了鱼子酱贮藏过程中风味物质的释放机理。气相色谱-质谱联用表明光维素与3-甲基丁醛的结合率,非肛门，(E,Z)-2,6-壬烯醛，和（E）-2-辛烯醛随醛浓度的增加而降低。其中,(E,Z)-2,6-壬二烯醛(0.5mM)具有最高的结合率(84.47%)。(E,Z）-2,6-壬二烯醛与光维素是静态猝灭的，结合力包括自发的疏水相互作用。醛浓度的增加降低了光维素的α-螺旋含量，并导致光维素的微观结构聚集。分子对接结果表明，tyr残基对光素与醛的结合贡献最大。本研究阐明了鱼子酱蛋白对鱼子酱贮藏期间风味变化的影响机制,为鱼子酱贮藏期间风味的调控提供了有效的策略。
