[1] 范刚, 乔宇, 姚晓琳, 等.柑橘加工制品中香气物质的研究进展[J].中国农业科学, 2009, 42(12):4324-4332.
FAN G, QIAO Y, YAO X L, et al.Advances in research of aroma compounds of citrus processing products[J].Scientia Agricultura Sinica, 2009, 42(12):4324-4332.
[2] VOILLEY A, ETIÉVANT P.Flavour in Food[M].Cambridge:Woodhead Publishing Limited, 2006.
[3] DE ROOS K B.How lipids influence food flavor[J].Food Technology, 1997, 51(1):60-62.
[4] SAIFULLAH M, SHISHIR M R I, FERDOWSI R, et al.Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds:A critical review[J].Trends in Food Science & Technology, 2019, 86:230-251.
[5] PAN X, WU J H, ZHANG W T, et al.Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices[J].Food Chemistry, 2021, 338:128117.
[6] CUI J F, ZHAO C Y, FENG L P, et al.Pectins from fruits:Relationships between extraction methods, structural characteristics, and functional properties[J].Trends in Food Science & Technology, 2021, 110:39-54.
[7] 朱晓红, 于颖.从苹果渣中提取果胶工艺条件的研究[J].粮油加工, 2010(6):136-138.
ZHU X H, YU Y.Study on technological conditions of extracting pectin from apple pomace[J].Cereals and Oils Processing, 2010(6):136-138.
[8] RAHMANI Z, KHODAIYAN F, KAZEMI M, et al.Optimization of microwave-assisted extraction and structural characterization of pectin from sweet lemon peel[J].International Journal of Biological Macromolecules, 2020, 147:1107-1115.
[9] MAO G Z, WU D M, WEI C Y, et al.Reconsidering conventional and innovative methods for pectin extraction from fruit and vegetable waste:Targeting rhamnogalacturonan I[J].Trends in Food Science & Technology, 2019, 94:65-78.
[10] 陈西, 柳晓丹, 张同童, 等.橙汁混浊稳定性的研究进展[J].食品工业科技, 2017, 38(8):384-389.
CHEN X, LIU X D, ZHANG T T, et al.Research progress on cloud stability of orange juice[J].Science and Technology of Food Industry, 2017, 38(8):384-389.
[11] KIM Y, KIM Y S, YOO S H, et al.Molecular differences of low methoxy pectins induced by pectin methyl esterase I:Effects on texture, release and perception of aroma in gel systems[J].Food Chemistry, 2010, 123(2):451-455.
[12] LI M B, ZHANG W Z, ZHANG M Q, et al.Effect of centrifugal pre-treatment on flavor change of cloudy orange juice:Interaction between pectin and aroma release[J].Food Chemistry, 2022, 374:131705.
[13] NJOROGE D M, KINYANJUI P K, CHIGWEDERE C M, et al.Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect[J].Food Research International, 2016, 81:39-49.
[14] CYBULSKA J, ZDUNEK A, KOZIOŁ A.The self-assembled network and physiological degradation of pectins in carrot cell walls[J].Food Hydrocolloids, 2015, 43:41-50.
[15] 刘嘉宁. 高压均质对胡萝卜汁物化特性和类胡萝卜素生物有效性的影响[D].沈阳:沈阳农业大学, 2018.
LIU J N.Effects of high pressure homogenization on physico-chemical properties and carotenoid bioaccessibility of carrot juice[D].Shenyang:Shenyang Agricultural University, 2018.
[16] CHUNG S, VILLOTA R.Binding of alcohols by soy protein in aqueous solutions[J].Journal of Food Science, 1989, 54(6):1604-1606.
[17] ZHOU Q X, LEE S Y, CADWALLADER K R.Inverse gas chromatographic evaluation of the influence of soy protein on the binding of selected butter flavor compounds in a wheat soda cracker system[J].Journal of Agricultural and Food Chemistry, 2006, 54(15):5516-5520.
[18] DAMODARAN S, KINSELLA J E.Interaction of carbonyls with soy protein:Thermodynamic effects[J].Journal of Agricultural and Food Chemistry, 1981, 29(6):1249-1253.
[19] QI P X, XIAO Y P, WICKHAM E D.Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating[J].Food Hydrocolloids, 2017, 69:86-96.
[20] SIVA S, LI C Z, CUI H Y, et al.Encompassment of isoeugenol in 2-hydroxypropyl-β-cyclodextrin using ultrasonication:Characterization, antioxidant and antibacterial activities[J].Journal of Molecular Liquids, 2019, 296:111777.
[21] ZHAO Q Z, TIAN H, CHEN L, et al.Interactions between soluble soybean polysaccharide and starch during the gelatinization and retrogradation:Effects of selected starch varieties[J].Food Hydrocolloids, 2021, 118:106765.
[22] GAO Q, ZHANG B, QIU L Z, et al.Ordered structure of starch inclusion complex with C10 aroma molecules[J].Food Hydrocolloids, 2020, 108:105969.
[23] 王茗, 李红霞.蛋白质与配体相互作用机制研究方法进展[J].广州化工, 2022, 50(11):18-20;42.
WANG M, LI H X.Research progress on methods for mechanism of protein ligand[J].Guangzhou Chemical Industry, 2022, 50(11):18-20;42.
[24] 张瑜. 非挥发性成分多酚、多肽及多糖对葡萄酒中五种酯类香气物质的影响[D].兰州:甘肃农业大学, 2022.
ZHANG Y.Effects of nonvolatile components polyphenols, polypeptides and polysaccharides on five esters in wine[D].Lanzhou:Gansu Agricultural University, 2022.
[25] JU P, FAN H, LIU T, et al.Probing the interaction of flower-like CdSe nanostructure particles targeted to bovine serum albumin using spectroscopic techniques[J].Journal of Luminescence, 2011, 131(8):1724-1730.
[26] LI X J, ZENG X Q, XI Y, et al.Effects of non-covalent interactions between pectin and volatile compounds on the flavor release of tomato paste[J].Food Hydrocolloids, 2022, 133:107886.
[27] ZENG X Q, DU Z J, SHENG Z T, et al.Characterization of the interactions between banana condensed tannins and biologically important metal ions (Cu2+, Zn2+ and Fe2+)[J].Food Research International, 2019, 123:518-528.
[28] ZENG X Q, DU Z J, DING X M, et al.Preparation, characterization and in vitro hypoglycemic activity of banana condensed tannin-inulin conjugate[J].Food & Function, 2020, 11(9):7973-7986.
[29] SHEN H, ZHAO M M, SUN W Z.Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds[J].Food Chemistry, 2019, 287:93-99.
[30] FAURIE B, DUFOURC E J, LAGUERRE M, et al.Monitoring the interactions of a ternary complex using NMR spectroscopy:The case of sugars, polyphenols, and proteins[J].Analytical Chemistry, 2016, 88(24):12470-12478.
[31] FISCHER E.Einfluss der Configuration auf die Wirkung der Enzyme[J].Berichte Der Deutschen Chemischen Gesellschaft, 1894, 27(3):2985-2993.
[32] KOSHLAND D E.Application of a theory of enzyme specificity to protein synthesis[J].Proceedings of the National Academy of Sciences of the United States of America, 1958, 44(2):98-104.
[33] ZAHER N H, MOSTAFA M I, ALTAHER A Y.Design, synthesis and molecular docking of novel triazole derivatives as potential CoV helicase inhibitors[J].Acta Pharmaceutica, 2020, 70(2):145-159.
[34] XIAO Z, JIANG X, NIU Y. Study on the interaction of sweet protein (thaumatin) with key aroma compounds in passion fruit juice using electronic nose, ultraviolet spectrum, thermodynamics, and molecular docking[J]. Food Science & Technology, 2022, 162: 113463.
[35] IMESON A P, LEDWARD D A, MITCHELL J R.On the nature of the interaction between some anionic polysaccharides and proteins[J].Journal of the Science of Food and Agriculture, 1977, 28(8):661-668.
[36] UTSUMI S, KINSELLA J E.Forces involved in soy protein gelation:Effects of various reagents on the formation, hardness and solubility of heat-induced gels made from 7S, 11S, and soy isolate[J].Journal of Food Science, 1985, 50(5):1278-1282.
[37] ARNTFIELD S D, MURRAY E D, ISMOND M A H.Role of disulfide bonds in determining the rheological and microstructural properties of heat-induced protein networks from ovalbumin and vicilin[J].Journal of Agricultural and Food Chemistry, 1991, 39(8):1378-1385.
[38] SUN X D, ARNTFIELD S D.Molecular forces involved in heat-induced pea protein gelation:Effects of various reagents on the rheological properties of salt-extracted pea protein gels[J].Food Hydrocolloids, 2012, 28(2):325-332.
[39] URUAKPA F O, ARNTFIELD S D.Structural thermostability of commercial canola protein-hydrocolloid mixtures[J].LWT-Food Science and Technology, 2006, 39(2):124-134.
[40] URUAKPA F O, ARNTFIELD S D.Network formation of canola protein-κ-carrageenan mixtures as affected by salts, urea and dithiothreitol[J].LWT-Food Science and Technology, 2006, 39(8):939-946.
[41] USTUNOL Z, XIONG Y L, MEANS W J, et al.Forces involved in mixed pork myofibrillar protein and calcium alginate gels[J].Journal of Agricultural and Food Chemistry, 1992, 40(4):577-580.
[42] 汪娟. 大豆分离蛋白与特定风味化合物相互作用机制的研究[D].广州:华南理工大学, 2018.
WANG J.Interaction of selected volatile flavor compounds and soy protein isolate[D].Guangzhou:South China University of Technology, 2018.
[43] 沈雨思. 苹果浊汁云状颗粒果胶组分与特征风味化合物相互作用研究[D].锦州:渤海大学, 2021.
SHEN Y S.Study on interaction between pectin components of cloudy particles and characteristic flavor compounds in cloudy apple juice[D].Jinzhou:Bohai University, 2021.
[44] TANFORD C.Contribution of hydrophobic interactions to the stability of the globular conformation of proteins[J].Journal of the American Chemical Society, 1962, 84(22):4240-4247.
[45] TERTA M, BLEKAS G, PARASKEVOPOULOU A.Retention of selected aroma compounds by polysaccharide solutions:A thermodynamic and kinetic approach[J].Food Hydrocolloids, 2006, 20(6):863-871.
[46] BAINES Z V, MORRIS E R.Flavour/taste perception in thickened systems:The effect of guar gum above and below C[J].Food Hydrocolloids, 1987, 1(3):197-205.
[47] BULJETA I, PICHLER A, IVIĆ I, et al.Encapsulation of fruit flavor compounds through interaction with polysaccharides[J].Molecules, 2021, 26(14):4207.
[48] BOLAND A, DELAHUNTY C, VANRUTH S.Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception[J].Food Chemistry, 2006, 96(3):452-460.
[49] GHASEMI S, JAFARI S M, ASSADPOUR E, et al.Nanoencapsulation of D-limonene within nanocarriers produced by pectin-whey protein complexes[J].Food Hydrocolloids, 2018, 77:152-162.
[50] TYAPKOVA O, BADER-MITTERMAIER S, SCHWEIGGERT-WEISZ U, et al.Characterisation of flavour-texture interactions in sugar-free and sugar-containing pectin gels[J].Food Research International, 2014, 55:336-346.
[51] LUNDGREN B, PANGBORN R M, DAGET N, et al.An interlaboratory study of firmness, aroma, and taste of pectin gels[J].Lebensmitel-Wissenschaft & Technologie, 1986, 19(1):66-76.
[52] SU K, FESTRING D, AYED C, et al.Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions[J].Food Chemistry, 2021, 354:129579.
[53] VOILLEY A, SOUCHON I.Flavour retention and release from the food matrix:An overview[M]//Flavour in Food.Amsterdam:Elsevier, 2006:117-132.
[54] JIN Y M, YANG N.Array-induced voltages assisted extraction of pectin from grapefruit (Citrus paradisi Macf.) peel and its characterization[J].International Journal of Biological Macromolecules, 2020, 152:1205-1212.
[55] KIM M J, JU H K, KIM Y, et al.Effects of amidation and/or methylesterification of pectin on aroma release at different calcium concentration[J].Food Hydrocolloids, 2016, 52:343-349.
[56] GUICHARD E, ISSANCHOU S, DESCOURVIERES A, et al.Pectin concentration, molecular weight and degree of esterification:Influence on volatile composition and sensory characteristics of strawberry jam[J].Journal of Food Science, 1991, 56(6):1621-1627.
[57] HANSSON A, ANDERSSON J, LEUFVÉN A.The effect of sugars and pectin on flavour release from a soft drink-related model system[J].Food Chemistry, 2001, 72(3):363-368.
[58] KIM Y, KIM Y S, YOO S H, et al.Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II:Effects on texture, release and perception of aroma in gels of similar modulus of elasticity[J].Food Chemistry, 2014, 145:950-955.
[59] BYLAITE E, ADLER-NISSEN J, MEYER A S.Effect of xanthan on flavor release from thickened viscous food model systems[J].Journal of Agricultural and Food Chemistry, 2005, 53(9):3577-3583.
[60] REINERS J, NICKLAUS S, GUICHARD E.Interactions between β-lactoglobulin and flavour compounds of different chemical classes.Impact of the protein on the odour perception of vanillin and eugenol[J].Le Lait, 2000, 80(3):347-360.
[61] AYED C, LUBBERS S, ANDRIOT I, et al.Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels[J].Food Research International, 2014, 62:846-859.
[62] GUO J, YUE T L, YUAN Y H.Impact of polyphenols on the headspace concentration of aroma compounds in apple cider[J].Journal of the Science of Food and Agriculture, 2019, 99(4):1635-1642.
[63] XIAO Z B, JIANG X Y, NIU Y W.Study on the interaction of sweet protein (thaumatin) with key aroma compounds in passion fruit juice using electronic nose, ultraviolet spectrum, thermodynamics, and molecular docking[J].LWT, 2022, 162:113463.
[64] 张晓鸣, 夏书芹, 宋诗清.食品风味化学[M].北京:中国轻工业出版社, 2013.
ZHANG X M.Food Flavor Chemistry[M].Beijing:China Light Industry Press, 2013.
[65] KOH J, XU Z M, WICKER L.Binding kinetics of blueberry pectin-anthocyanins and stabilization by non-covalent interactions[J].Food Hydrocolloids, 2020, 99:105354.
[66] BENJAMIN O, SILCOCK P, LEUS M, et al.Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers[J].Food Hydrocolloids, 2012, 27(1):109-118.
[67] DICKINSON E.Stability and rheological implications of electrostatic milk protein-polysaccharide interactions[J].Trends in Food Science & Technology, 1998, 9(10):347-354.
[68] LUBBERS S, BUTLER E.Effects of texture and temperature on the kinetic of aroma release from model dairy custards[J].Food Chemistry, 2010, 123(2):345-350.
[69] SRIAMORNSAK P.Chemistry of pectin and its pharmaceutical uses:A review[J].Silpakorn University International Journal, 2003.
[70] JOUQUAND C, DUCRUET V, GIAMPAOLI P.Partition coefficients of aroma compounds in polysaccharide solutions by the phase ratio variation method[J].Food Chemistry, 2004, 85(3):467-474.
