Effect of yeast (Saccharomyces cerevisiae) fermentation on conformational changes in pig liver proteins and their ability to bind to characteristic aldehydes

This study aimed to explore the potential of a fermentation technology to reduce off-flavour perception and its underlying mechanisms. Results revealed that yeast fermentation (YF) significantly ameliorated the off-flavour of pig liver (p 

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Bibliographic Details
Published in:Food chemistry 2024-12, Vol.460 (Pt 2), p.140637, Article 140637
Main Authors: Luo, Jin, Liang, Li, Zhang, Jingcheng, Bi, Yongzhao, Yang, Rui, Sun, Baoguo, Zhang, Yuyu
Format: Article
Language:English
Subjects:
Interaction mechanism
Multi-spectroscopic analysis
Off-flavour
Pig liver proteins
Yeast fermentation
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Summary:This study aimed to explore the potential of a fermentation technology to reduce off-flavour perception and its underlying mechanisms. Results revealed that yeast fermentation (YF) significantly ameliorated the off-flavour of pig liver (p 
ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2024.140637