Journal of Food Science and Biotechnology
Abstract
[Objective ] This study aims to reveal the interactions between collagen and volatile compounds during the cooking process.[Method ] The relative molecular weight,particle size,solubility,secondary structure,and surface hydrophobicity of collagen and the droplet size of the collagen emulsion were studied.Furthermore,the binding ability of collagen to volatile compounds of the aqueous and emulsion systems of collagen was measured.[Result ] As the heating time was extended,the triple-helix structure of collagen was destroyed and the polypeptide chains were degraded,which were accompanied with the decrease in surface hydrophobicity,increase in solubility,and heat-induced aggregation.The binding ability of collagen to volatile compounds gradually decreased with the extension of heating time.In the aqueous system,the release of volatile compounds was promoted after heating for 4 h.In the emulsion system,collagen exhibited a higher binding ability to volatile compounds and did not exhibit the effect of promoting release of volatile compounds even after heating for 4 h.[Conclusion ] The triple-helix structure of collagen is beneficial to the binding to volatile compounds and the heating time has a negative correlation with the binding ability of collagen to volatile compounds.Collagen exhibits the strongest binding ability to volatile compounds in the case of short-term heating and the coexistence with lipids.
Publication Date
5-15-2025
First Page
127
Last Page
136
DOI
10.12441/spyswjs.20230128001
Recommended Citation
LUO, Xiaolin; YUAN, Yi; CHEN, Xiangyi; and LIU, Shutao
(2025)
"Effects of Thermal Treatment on the Binding Ability of Type I Collagen toAroma Compounds of Broth,"
Journal of Food Science and Biotechnology: Vol. 44:
Iss.
5, Article 14.
DOI: 10.12441/spyswjs.20230128001
Available at:
https://spsw.spyswjs.cnjournals.com/journal/vol44/iss5/14
References
［1］ 国家统计局.中华人民共和国 2021年国民经济和社会发展统计公报 ［J］.中国统计，2022（3）：9-26.National Bureau of Statistics.Statistical communiqué on national economic and social development of people ’s republic of China （PRC） in 2021［J］.China Statistics，2022（3）：9-26.（in Chinese ）
［2］ LIN L，TAO N P，SU H，et al.Migration of nutrients and formation of micro/nano-sized particles in Atlantic salmon （Salmo salar ） and bighead carp （Aristichthys nobilis ） head soups［J］.Food Bioscience，2020（1）：36.
［3］ YAO H，LIU W，LIN L，et al.Micro-nano particle formation and transformation mechanisms of broth in meat braised processing ［J］.Food Chemistry，2021，342：128383.
［4］ 关海宁，徐筱君，孙薇婷，等.肉汤中特征风味体系的形成机理及分析方法研究进展 ［J］.肉类研究，2021，35（1）：66-73.GUAN H N，XU X J，SUN W T，et al.Recent progress in the formation mechanism and analytical methods for characteristic flavor compounds in broth ［J］.Meat Research，2021，35（1）：66-73.（in Chinese ）
［5］ 张慢.清炖型肉汤的风味形成机制及电炖锅烹饪程序优化［D］.无锡：江南大学，2019.
［6］ 袁华根.鸡肉汤香味成分鉴定及日龄、性别和酮体部位对鸡肉风味的影响 ［D］.南京：南京农业大学，2007.
［7］ QI J，XU Y，ZHANG W W，et al.Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing［J］.LWT-Food Science and Technology，2021，142：111029.
［8］ WANG K，ARNTFIELD S D.Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding ［J］.Food Hydrocolloids，2015，43：410-417.
［9］ YANG Q L，LOU X W，WANG Y，et al.Effect of pH on the interaction of volatile compounds with the myofibrillar proteins of duck meat ［J］.Poultry Science，2017，96（6）：1963 -1969.
［10］ HE Y J，ZHOU C Y，LI C B，et al.Effect of incubation temperature on the binding capacity of flavor compounds to myosin ［J］.Food Chemistry，2021，346：128976.
［11］ XU Y X，WANG R，ZHAO H L，et al.Binding of aldehydes to myofibrillar proteins as affected by two-step heat treatments ［J］.Journal of the Science of Food and Agriculture，2020，100（3）：1195 -1203.
［12］ 楼宵玮，蒋娅婷，潘道东，等.氯化钠对肌原纤维蛋白与风味物质相互作用的影响 ［J］.食品科学，2017，38（5）：74-79.LOU X W，JIANG Y T，PAN D D，et al.Effect of NaCl on the interaction of flavor compounds with myofibrillar proteins［J］.Food Science，2017，38（5）：74-79.（in Chinese）
［13］ WANG K，ARNTFIELD S D.Effect of salts and pH on selected ketone flavours binding to salt-extracted pea proteins：the role of non-covalent forces ［J］.Food Research International，2015，77：1-9.
［14］ ZHOU F B，ZHAO M M，SU G W，et al.Binding of aroma compounds with myofibrillar proteins modified by a hydroxyl-radical-induced oxidative system ［J］.Journal of Agricultural and Food Chemistry，2014，62（39）：9544 -9552.
［15］ SHEN H，STEPHEN ELMORE J，ZHAO M M，et al.Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds ［J］.Food Chemistry，2020，329：127032.
［16］ HAN Z，CAI M J，CHENG J H，et al.Effects of constant power microwave on the adsorption behaviour of myofibril protein to aldehyde flavour compounds ［J］.Food Chemistry，2021，336：127728.
［17］ SHOULDERS M D，RAINES R T.Collagen structure and stability ［J］.Annual Review of Biochemistry，2009，78：929-958.
［18］ BHUIMBAR M V，BHAGWAT P K，DANDGE P B.Extraction and characterization of acid soluble collagen from fish waste：development of collagen-chitosan blend as food packaging film ［J］.Journal of Environmental Chemical Engineering，2019，7（2）：102983.
［19］ ZHANG M，ZHAO D，ZHU S R，et al.Overheating induced structural changes of type I collagen and impaired the protein digestibility ［J］.Food Research International，2020，134：109225.
［20］ QI J，ZHANG W W，FENG X C，et al.Thermal degradation of gelatin enhances its ability to bind aroma compounds：investigation of underlying mechanisms ［J］.Food Hydrocolloids，2018，83：497-510.
［21］ HAN Z，CAI M J，CHENG J H，et al.Effects of microwave and water bath heating on the interactions between myofibrillar protein from beef and ketone flavour compounds ［J］.International Journal of Food Science & Technology，2019，54（5）：1787 -1793.
［22］ 徐思佳，毕爽，张文涛，等.热处理对豌豆分离蛋白结合典型牛肉香气物质的影响及相互作用机制 ［J］.食品科学，2022，43（19）：28-35.XU S J，BI S，ZHANG W T，et al.Effect of heat treatment on the binding of pea protein isolate to typical beef aroma substances and their interaction mechanism［J］.Food Science，2022，43（19）：28-35.（in Chinese ）
［23］ GUO J，HE Z Y，WU S F，et al.Binding of aroma compounds with soy protein isolate in aqueous model：effect of preheat treatment of soy protein isolate ［J］.Food Chemistry，2019，290：16-23.
［24］ 叶韬，林琳，张晓霞，等.罗非鱼骨胶原蛋白质的提取及其 性 质［J］.食 品 与 生 物 技 术 学 报，2015，34（3）：302-310.YE T，LIN L，ZHANG X X，et al.Extraction and characterization of collagen from tilapia bone ［J］.Journal of Food Science and Biotechnology，2015，34（3）：302-310.（in Chinese ）
［25］ DOU P P，FENG X C，CHENG X G，et al.Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine ［J］.LWT-Food Science and Technology，2021，144：111198.
［26］ LV T，WANG Y，PAN D D，et al.Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin ［J］.Food Chemistry，2017，214：710-716.
［27］ 陈佳诗，张利平，王旭峰，等.pH条件对肌原纤维蛋白乳液微凝胶性质的影响 ［J］.食品与生物技术学报，2022，41（12）：58-67.CHEN J S，ZHANG L P，WANG X F，et al.Properties of myofibrillar protein emulsion microgels：effect of pH ［J］.Journal of Food Science and Biotechnology，2022，41（12）：58-67.（in Chinese ）
［28］ 郭军.大豆分离蛋白与水果风味化合物相互作用影响因素研究 ［D］.无锡：江南大学，2021.
［29］ SONG Z L，LIU H M，CHEN L W，et al.Characterization and comparison of collagen extracted from the skin of the Nile tilapia by fermentation and chemical pretreatment ［J］.Food Chemistry，2021，340：128139.
［30］ XU C Y，WANG Y，PAN D D，et al.Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin ［J］.International Journal of Food Science & Technology，2021，56（4）：1690 -1702.
［31］ GOPINATH A，REDDY S M M，MADHAN B，et al.Effect of aqueous ethanol on the triplehelical structure of collagen ［J］.European Biophysics Journal，2014，43（12）：643-652.
［32］ WANG Y F，WANG X F，LIN C T，et al.Heat-induced structural changes in fish muscle collagen related to texture development in fish balls：using eel ball as a study model［J］.Food Science & Nutrition，2022，10（2）：329-341.
［33］ LI-CHAN E，NAKAI S，WOOD D F.Hydrophobicity and solubility of meat proteins and their relationship to emulsifying properties ［J］.Journal of Food Science，1984，49（2）：345-350.
［34］ CAO J X，ZHOU C Y，WANG Y，et al.The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle［J］.Food Chemistry，2018，240：346-353.
［35］ WILLIAM M H.CRC handbook of chemistry and physics ［M］.Boca Raton：Taylor and Francis：CRC Press，2016.
［36］ PHAN V A，LIAO Y C，ANTILLE N，et al.Delayed volatile compound release properties of self-assembly structures in emulsions ［J］.Journal of Agricultural and Food Chemistry，2008，56（3）：1072 -1077.
［37］ LANDY P，POLLIEN P，RYTZ A，et al.Model studies on the release of aroma compounds from structured and nonstructured oil systems using proton-transfer reaction mass spectrometry ［J］.Journal of Agricultural and Food Chemistry，2007，55（5）：1915 -1922.
［38］ PÉREZ-JUAN M，FLORES M，TOLDRÁ F.Binding of aroma compounds by isolated myofibrillar proteins：effect of protein concentration and conformation ［J］.Food Chemistry，2007，105（3）：932-939.
［39］ KEZWON A，WOJCIECHOWSKI K.Effect of temperature on surface tension and surface dilational rheology of type I collagen ［J］.Colloids and Surfaces A：Physicochemical and Engineering Aspects，2014，460：168-175.
［40］ 陈臣，周琪琪，于海燕，等.蛋白质-香气化合物结合作用的研究方法及影响因素研究进展 ［J］.食品科学，2023，44（17）：178-187.CHEN C，ZHOU Q Q，YU H Y，et al.Research progress on determination methods and in fl uential factors of protein-aroma compound binding ［J］.Food Science，2023，44（17）：178-187.（in Chinese ）
［41］ DOI T，WANG M Q，MCCLEMENTS D J.Emulsion-based control of flavor release profiles：impact of oil droplet characteristics on garlic aroma release during simulated cooking ［J］.Food Research International，2019，116：1-11.
［42］ MAO L K，ROOS Y H，BILIADERIS C G，et al.Food emulsions as delivery systems for flavor compounds：a review［J］.Critical Reviews in Food Science and Nutrition，2017，57（15）：3173 -3187.