{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,10]],"date-time":"2026-11-10T03:49:17Z","timestamp":1794282557399,"version":"4.9.0"},"reference-count":45,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2022,3,21]],"date-time":"2022-03-21T00:00:00Z","timestamp":1647820800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32001722"],"award-info":[{"award-number":["32001722"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Proteolysis occurs extensively during postmortem aging, enzymatic tenderization and fermentation of meat products, whereas less is understood regarding how proteolysis affects meat flavor. Myofibrillar proteins (MP) were extracted from beef longissimus dorsi muscle and subsequently treated with three commercial proteases. The effect of proteolysis on the interactions between the treated MP and butyraldehyde, 2-pentanone, octanal and 2-octanone was investigated. The progress of proteolysis increased the degree of hydrolysis (DH) and the surface hydrophobicity but decreased the turbidity and particle size. Fluorescence-quenching analysis results indicated that the enzymatic treatment generally increased the quenching constant (Ksv) between the treated MP and ketones but decreased the Ksv between the treated MP and aldehydes, and the papain treatment changed the Ksv value to a larger degree than treatment with proteinase K and bromelain. The adsorption assay showed that the proteinase K treatment largely increased the adsorption capacity of the MP to octanal (by 15.8\u201319.3%), whereas the bromelain treatment significantly reduced the adsorption capacity of the treated MP to butyraldehyde (by 6.0\u20137.9%) and 2-pentanone (by 9.7\u201311.9%). A correlation analysis demonstrated a strong positive correlation (0.859, p &lt; 0.05) between the DH of the MP and the adsorption ability of the treated MP to octanal. This study highlighted the significant but complex influence of proteolysis on MP binding capacity to flavor compounds.<\/jats:p>","DOI":"10.3390\/foods11060891","type":"journal-article","created":{"date-parts":[[2022,3,21]],"date-time":"2022-03-21T13:24:59Z","timestamp":1647869099000},"page":"891","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":37,"title":["Influence of Proteolysis on the Binding Capacity of Flavor Compounds to Myofibrillar Proteins"],"prefix":"10.3390","volume":"11","author":[{"given":"Hao","family":"Li","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rui","family":"Zheng","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fangfang","family":"Zuo","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chengyu","family":"Qian","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhengan","family":"Yao","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruipeng","family":"Dong","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Di","family":"Zhao","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4764-1994","authenticated-orcid":false,"given":"Chunbao","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,3,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"278","DOI":"10.1016\/j.meatsci.2015.08.002","article-title":"Meat flavor precursors and factors influencing flavor precursors\u2014A systematic review","volume":"110","author":"Khan","year":"2015","journal-title":"Meat Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"148","DOI":"10.1016\/j.meatsci.2008.07.012","article-title":"The influence of cooking and fat trimming on the actual nutrient intake from meat","volume":"81","author":"Gerber","year":"2009","journal-title":"Meat Sci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"415","DOI":"10.1016\/S0308-8146(98)00076-4","article-title":"Flavor formation in meat and meat a review","volume":"62","author":"Mottram","year":"1998","journal-title":"Food Chem."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"125012","DOI":"10.1016\/j.foodchem.2019.125012","article-title":"Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham","volume":"297","author":"Zhou","year":"2019","journal-title":"Food Chem."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"120549","DOI":"10.1016\/j.foodchem.2020.127549","article-title":"Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi","volume":"333","author":"Zhao","year":"2020","journal-title":"Food Chem."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"559","DOI":"10.1016\/j.foodres.2018.03.001","article-title":"Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham","volume":"107","author":"Carballo","year":"2018","journal-title":"Food Res. 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