Binding of aldehydes to myofibrillar proteins as affected by two‐step heat treatments

Abstract BACKGROUND The present study investigated the effect of two‐step heat treatments on the structure of grass carp myofibrillar proteins (MPs) and their binding ability for selected aldehydes (hexanal, heptanal, octanal and nonanal). RESULTS Within 30 min of the first heating step at 40 °C and 5–10 min of the second heating step at 90 °C, the enhancement of the flavor‐binding ability was likely explained by the increases in surface hydrophobicity and total sulfhydryl content due to the unfolding of secondary structures of MPs through exposure of hydrophobic amino acids and sulfhydryl groups. Nevertheless, lengthy heating at 90 °C accelerated the aggregation of unfolded MPs and reduced the hydrophobic bonding sites, thus weakening the hydrophobic interactions and decreasing the resultant binding ability of MPs with aldehydes. CONCLUSION The binding ability of aldehydes to MPs was found to be strongly influenced by changes in protein structure and surface during the two‐step heating process. The results provided insight into improving the flavor characteristics of freshwater fish surimi products. © 2019 Society of Chemical Industry