{Reference Type}: Journal Article
{Title}: Interactions between phosvitin and aldehydes affect the release of flavor from Russian sturgeon caviar.
{Author}: Zhang W;Liu L;Zhao Y;Liu T;Bai F;Wang J;Xu H;Gao R;Jiang X;Xu X;
{Journal}: Food Chem
{Volume}: 437
{Issue}: 0
{Year}: 2024 Mar 30
{Factor}: 9.231
{DOI}: 10.1016/j.foodchem.2023.137904
{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.