Effects of heat treatment on the binding between the key aroma-active compounds in Zanthoxylum bungeanum oil and pork myofibrillar proteins (MPs).

Abstract

The mechanism underlying effective binding between the aroma compounds in Zanthoxylum bungeanum oil and pork, especially during heating, remains unclear, restricting accurate regulation of numbing flavor in meat dishes. Therefore, this study investigated the effects of heating on the binding between pork myofibrillar proteins (MPs) and four key aroma-active compounds in Zanthoxylum bungeanum oil and the related mechanism. Results showed that higher temperatures within 70-90 °C induced larger particle sizes and zeta potential values of MPs while reducing endogenous fluorescence. The surface hydrophobicity and secondary structure increased when heating to 80 °C and subsequently declined. Besides aroma compounds, these structural changes of MPs also affected their affinity for aromatic compounds. Higher binding percentages were observed in 2,3-butanediol (36 %-90 %) and linalyl acetate (12 %-55 %), while heating at 80 °C increased their binding amounts. Further correlation analysis and molecular docking revealed that these aroma compounds primarily bound with MPs via hydrogen bonding and various hydrophobic interactions.