数字农科院2.0

Understanding protein-lipid interactions in pyrazine binding under heat treatment: A case study of collagen and triglycerides

文献类型： 外文期刊

作者： Ruotong Nie;Zhenyu Wang;Xiangru Wei;Dequan Zhang;Huan Liu;Chunjiang Zhang

作者机构：

关键词： Collagen;Heat treatment;Molecular docking;Pyrazine;Triglycerides

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2025 年 482 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Background: Collagen-triglyceride complexes in animal skin govern flavor retention during thermal processing, yet their molecular interactions with pyrazines remain unresolved. Objectives: This study aims to elucidate heat-induced collagen-triglyceride complex formation (25 °C, 47 °C, 64 °C, 75 °C, and 79 °C), identify pyrazine-binding residues, and assess implications for flavor retention strategies. Methods: An in vitro collagen-triglyceride-pyrazine model was developed. Complex formation was validated via confocal laser scanning microscopy (CLSM), while heating-induced structural changes were analyzed through rheology, fluorescence spectroscopy, and XRD. Molecular docking quantified binding energies and dynamics. Results: Heating stabilized the collagen-triglyceride complexes via hydrogen bonds, van der Waals forces, and covalent bonds (zeta potential: −12.75 to −5.53 mV), showing high affinity for 2-ethyl-5-methyl and 3-ethyl-2,5-dimethyl pyrazines. Molecular docking revealed GLU-A-12, HYP-B-7, and PHE-C-9 as key residues, destabilizing hydrogen networks but enhancing thermal stability. Conclusion: The integration of multi-scale analyses clarifies collagen-lipid-flavor interactions in flavor retention, providing valuable theoretical support for optimizing roasting technologies.

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