Abstract:The present work established the interaction system between myofibril proteins and flavor compounds, aiming at illustrating the mechanism of myofibril proteins absorbing volatile compounds. This paper investigated the effects of the myofibril proteins concentrations on the adsorbing ability of myofibril proteins for 17 typical flavor compounds. Our results showed that the concentrations of the myofibril proteins and the types of flavor compounds had significant effect on the absorbing capacity. The sequence for the absorbing capacity of flavor compounds was following: aldehydes > esters > ketones > alcohols for a certain concentration of proteins. With the increase of concentrations of myofibril proteins from 2 to 4 mg·mL-1, the absorbing capacity for all types of flavor compounds increased significantly. When the concentrations from 4 to 6 mg·mL-1, only the absorbing capacity for 2-methyl-butanal, pentanal, hexanal and butyric acid ethyl ester elevated significantly. While the concentrations increased to 8 mg·mL-1, the absorbing capacity for all the flavor compounds decreased significantly. Within a certain concentration of myofibril proteins, the increase of the adsorbing capacity could attribute to the partition coefficients of the flavor compounds in the air/water phases. However, the subsequent decrease of adsorbing capacity with the excess protein concentrations is assumed to be directly related to the improvement of interaction between proteins or the reducing of surface tension. This paper provides a powerful evidence for understanding the key parameters such as protein concentrations and the types of Volatile compounds, and improving the flavor of protein products during meat progressing.