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.

中文翻译：

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解码双（2-甲基-3-呋喃基）二硫化物与口服粘蛋白的相互作用机制


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，不同含量下粘蛋白与双（2-甲基-3-呋喃基）二硫化物之间的结合百分比在 37.03% 至 71.87% 之间。粘蛋白和双（2-甲基-3-呋喃基）二硫化物之间的复合物形成通过浊度、粒径、zeta 电位和表面疏水性分析得到证实。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 值为 5.0、7.0 和 8.5 时，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 × 103、1.14 × 103 和 9.13 × 103 L mol-1。这些发现有助于全面了解双（2-甲基-3-呋喃基）二硫化物与粘蛋白之间的相互作用机制，为肉制品的风味调节提供见解。