The interactions between mucin and aroma compounds have been shown to affect aroma perception. This study aimed to investigate the binding behavior between mucin and bis(2-methyl-3-furyl) disulfide and reveal the interaction mechanism at different pH levels. Based on our results, the binding percentages between mucin and bis(2-methyl-3-furyl) disulfide ranged from 37.03% to 71.87% at different contents. The complexes formation between mucin and bis(2-methyl-3-furyl) disulfide was confirmed by turbidity, particle size, zeta-potential, and surface hydrophobicity analyses. According to the results of multispectral techniques and molecular dynamic simulation, mucin could interact with bis(2-methyl-3-furyl) disulfide by hydrogen bonding, hydrophobic interactions, and van der Waals force. Furthermore, the binding constants of mucin to bis(2-methyl-3-furyl) disulfide were 1.26×10³, 1.14×10³, and 9.13×10³ L•mol^-1 at pH 5.0, 7.0, and 8.5, respectively. These findings contribute to the comprehensive knowledge on the interaction mechanism between bis(2-methyl-3-furyl) disulfide and mucin, providing insights for flavor modulation in meat products.

粘蛋白和香气化合物之间的相互作用已被证明会影响香气感知。本研究旨在研究粘蛋白与双(2-甲基-3-呋喃基)二硫化物之间的结合行为，并揭示不同pH水平下的相互作用机制。根据我们的结果，不同含量下粘蛋白和双(2-甲基-3-呋喃基)二硫化物之间的结合百分比范围为37.03%至71.87%。通过浊度、粒径、zeta 电位和表面疏水性分析证实了粘蛋白和双（2-甲基-3-呋喃基）二硫化物之间形成的复合物。根据多光谱技术和分子动力学模拟的结果，粘蛋白可以通过氢键、疏水相互作用和范德华力与双(2-甲基-3-呋喃基)二硫化物相互作用。此外，在pH 5.0、7.0和8.5下，粘蛋白与双(2-甲基-3-呋喃基)二硫化物的结合常数分别为1.26×10 ³、1.14×10 ³和9.13×10 ³ L·mol ^-1 。 。这些发现有助于全面了解双（2-甲基-3-呋喃基）二硫化物和粘蛋白之间的相互作用机制，为肉制品风味调节提供见解。