Interaction mechanism of pea proteins with selected pyrazine flavors: Differences in alkyl numbers and flavor concentration
Yanan Guo, Qi Gong, Fuwei Sun, Tianfu Cheng, Zhijun Fan, Zhaoxian Huang, Jun Liu, Zengwang Guo, Zhongjiang Wang, Zhongjiang Wang
Topics & Concepts
PyrazineChemistryAlkylQuenching (fluorescence)Docking (animal)Hydrophobic effectHydrogen bondStereochemistryCrystallographyOrganic chemistryFluorescenceMoleculeNursingMedicineQuantum mechanicsPhysicsProtein Interaction Studies and Fluorescence AnalysisProteins in Food SystemsFood Allergy and Anaphylaxis Research