Adsorption mechanism of key off-odor compounds of oyster peptide by V-type starch in the solid-phase environment
文献类型： 外文期刊
作者： Shi, Linfan 1 ; Dai, Yaolin 1 ; Chen, Peichao 1 ; Ren, Zhongyang 1 ; Li, Ping 2 ; Weng, Wuyin 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
关键词： V -type starches; Oyster peptide; Adsorption
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）
ISSN： 0141-8130
年卷期： 2025 年 288 卷
页码：
收录情况： SCI
摘要： V-type starch was employed to adsorb key off-odors (heptanal and 1-octen-3-ol) of oyster peptide (OP), and the adsorption mechanism was investigated. The off-odor content was quantified using gas chromatography (GC), and the successful inclusion complexes (ICs) between the key off-odors of OP and V-type starches were detected by X-ray diffraction, differential scanning calorimetry, Fourier transform infrared (FTIR) spectroscopy, and X-ray photoelectron spectroscopy. In FTIR spectra, the appearance of new peaks and the shifts of characteristic peaks in ICs indicated the successful formation of ICs between V-type starches and heptanal or 1-octen-3-ol. The results of thermodynamic analysis showed that the endothermic peaks of ICs in the range of 113-116 degrees C corresponded to the formation of V-type II complexes. The GC results suggested that V6a- and V7a-type starches exhibited selective adsorption of heptanal and 1-octen-3-ol, respectively, which was attributed to the size compatibility between starches and guest molecules. Furthermore, the correlation analysis exhibited that the encapsulation efficiency and loading efficiency of V-type starches for heptanal and 1-octen-3-ol were correlated with the enthalpy, shortrange order degree and relative crystallinity. The research findings demonstrate the good adsorption effects of Vtype starches on characteristic off-odors of OP, which could effectively improve the flavor of OP.
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