Ethanol aqueous solution annealing improves the deodorization effects of V-type granular starch on oyster peptides
文献类型： 外文期刊
作者： Chen, Peichao 1 ; Weng, Wuyin 1 ; Ren, Zhongyang 1 ; Li, Ping 2 ; Shi, Linfan 1 ;
作者机构： 1.Jimei Univ, Coll Ocean Food & Biol Engn, Xiamen 361021, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Peoples R China
关键词： V -type granule starches; Oyster peptides; Annealing; Deodorization
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）
ISSN： 0268-005X
年卷期： 2025 年 163 卷
页码：
收录情况： SCI
摘要： Oyster peptides (OP) derived from the ocean often possess unacceptable fishy odors, which significantly limits their promotion in aquatic product. V-type granular starches (VGS) annealed with ethanol aqueous solutions of varying concentrations (35%, 40%, 45%, 50%, 55% and 60%, v/v) can be used as an adsorbent material for OP deodorization. The VGS were characterized by scanning electron microscopy and X-ray diffraction. The results suggested that when the ethanol concentration used for annealing ranged from 35% to 55%, the relative crystallinity (RC) of VGS was improved from 23.2% to 23.5-34.2%, while the integrity of starch granules remained intact. Moreover, the starches transformed from a V6h- to a V6a-type crystalline structure. The gas chromatography-ion mobility spectrometry revealed that the optimal deodorization effect of VGS on OP occurred when the annealing ethanol concentration was 45%. Correlation analysis demonstrated a significant negative correlation between the concentration of volatile compounds of OP after deodorization with VGS, and both the RC and the short-range order of starch. The modified VGS obtained through annealing exhibited superior adsorption performances, which may be due to their more ordered single helix arrangement and higher crystallinity. Therefore, annealing treatment is a green and economical approach for modifying starch, with potential applications in improving the flavor of aquatic product.
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