Effect of Volvariella volvacea Extract on the Intermolecular Force of Beef Myofibrillar Protein during Flavor Adsorption

Abstract

In order to explore the effect of edible mushroom on the protein flavor adsorption capacity of meat products, beef myofibrillar protein (MP) was treated with Volvariella volvacea extract (VV) and the changes of MP protein intermolecular force and flavor adsorption capacity before and after VV treated were analyzed. The results showed that the extract improved the adsorption capacity of MP to phenylacetaldehyde, 1-octen-3-ol, 2-heptanone, benzaldehyde and D-limonene in different degrees. After VV incorporated, the proportion of the above flavor substances in the MP-extract system decreased by 2.09%, 6.1%, 6.41%, 9.85% and 11.66%, respectively, compared with the untreated group. Urea, guanidine hydrochloride, propylene glycol and β-mercaptoethanol were used to destroy the protein interaction force, and it was found that the hydrophobic force between protein molecules played a dominant role in the process of flavor adsorption, followed by hydrogen bond, covalent bond and ionic bond. VV may improve the adsorption capacity of MP on 2-heptanone, 1-octen-3-ol and D-limonene by enhancing the non-covalent bond between MP molecules, and improve the adsorption capacity of MP on benzaldehyde by enhancing the covalent interaction between MP molecules.

Keywords

• volvariella volvacea
• beef
• myofibrillar protein
• flavor adsorption
• protein intermolecular force