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Selective adsorption of volatile compounds of oyster peptides by V-type starch for effective deodorization

文献类型： 外文期刊

作者： Dai, Yaolin 1 ; Ren, Zhongyang 1 ; Li, Ping 2 ; Zhang, Yucang 1 ; Weng, Wuyin 1 ; 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, Minist Agr & Rural Affairs, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Sericultural & Agr, Guangzhou 510610, Peoples R China

3.Minist Educ, Engn Res Ctr Modern Technol Eel Ind, Xiamen 361021, Peoples R China

关键词： V-type starch; Oyster peptide; Off-odors; Selective adsorption; Deodorization

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：10.7； 五年影响因子：10.9 ）

ISSN： 0268-005X

年卷期： 2024 年 147 卷

页码：

收录情况： SCI

摘要： Oyster peptides extracted from oysters have strong off-odors, which hinders consumer acceptance. The "empty" V-type starches (V-6a, V-6h, V-7a, V-7h, V-8a(,) and V-8h) prepared from high amylose maize starch were used as adsorbents to improve the flavor of oyster peptides. The total adsorption rates measured through headspace gas chromatography mass spectrometry (HS-GC-MS) follow the order of V-6a > V-7a > V-6h > V-7h > V-8a > V-8h. Moreover, the V-type starches with different structures exhibit adsorption selectivity. The V-6- and V-7-type starches with a smaller cavity size show selective adsorption capacity for alcohols, acids, ketones and other similar classes of volatile compounds, while the V-8-type starches with a larger cavity selectively adsorb amines. In addition, successful preparation of "empty" V-type starches were confirmed through X-ray diffraction (XRD), and the inclusion complexes (ICs) between V-type starches and volatile compounds of oyster peptides were characterized by Fourier transform infrared (FTIR) spectroscopy, X-ray photoelectron spectroscopy (XPS), and differential scanning calorimetry (DSC). It was found that the O/C ratio of V-6a-ICs, V-6h-ICs, and V-7a-ICs increased, while that of V-7h-ICs, V-8a-ICs, and V-8h-ICs decreased after the deodorization. Pearson's correlations indicated that the adsorption rates of aldehydes, alcohols, ketones, and alkanes have a significant negative correlation with temperature range (Delta T) and enthalpy change (Delta H). While a significant positive correlation was observed between the ratio of peak intensity at 1047/1022 cm(-)(1) and the amine adsorption rate. These results suggested that V-type starch can improve the flavor of aquatic products effectively.

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