Unraveling the role of peanut protein in baijiu-peanut pairing flavor complexity: A focus on ethanol-induced denaturation

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-09-07 DOI:10.1016/j.foodchem.2024.141181

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引用次数: 0

Abstract

Food processing, cooking, and consumption introduce various factors that affect food flavor, distinguishing it from its objective composition. This study focuses on liquor-accompanying food pairing, investigating the interaction between baijiu aroma compounds and peanut proteins, and the effect of ethanol on it. Peanut globulins significantly inhibited the release of baijiu aroma compounds through hydrogen bonding (2.63–3.23 Å), hydrophobic interactions, and covalent reactions (−2.85 to −5.64 kcal/mol), resulting in flavor modification. In the presence of ethanol, peanut globulins adopt a more compact and aggregated structure, reducing their affinity for binding aroma compounds. Surprisingly, this structural change promotes a salting-out effect, significantly promoting the release of aldehydes, phenols, and aromatic compounds, enhancing the grassy, floral, and sweet aroma of baijiu. This finding improves the understanding of alcohol pairing and proposes a novel strategy for enhancing the overall flavor profile of baijiu by modifying accompanying food choices.

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揭示花生蛋白在白酒-花生配对风味复杂性中的作用：关注乙醇引起的变性

食品加工、烹饪和消费过程中会引入各种影响食品风味的因素，使食品风味有别于其客观成分。本研究以白酒配食品为研究对象，探讨了白酒香气化合物与花生蛋白之间的相互作用以及乙醇对其的影响。花生球蛋白通过氢键（2.63-3.23 Å）、疏水作用和共价反应（-2.85--5.64 kcal/mol）明显抑制了白酒香气化合物的释放，从而导致风味改变。在乙醇的作用下，花生球蛋白的结构更加紧密和聚集，从而降低了与香味化合物结合的亲和力。令人惊讶的是，这种结构变化促进了盐析效应，显著促进了醛、酚和芳香化合物的释放，增强了白酒的青草香、花香和甜香。这一发现加深了人们对酒类搭配的理解，并提出了一种新的策略，即通过改变搭配食物的选择来提升白酒的整体风味。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.