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The selective adsorption mechanism of V-type starches for key off-odors of sea cucumber intestinal peptides

文献类型： 外文期刊

作者： Shi, Linfan 1 ; Dai, Yaolin 1 ; Yang, Zhaoqing 1 ; Li, Ping 2 ; Ren, Zhongyang 1 ; Zhang, Yucang 1 ; 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, Sericultural & Agri Food Res Inst, Key Lab Funct Foods, Minist Agr & Rural Affairs ,Guangdong Key Lab Agr, Guangzhou 510610, Peoples R China

3.Sichuan Vocat & Tech Coll, Coll Food & Biotechnol, Suining 629000, Peoples R China

关键词： V -type starch; Sea cucumber intestinal peptide; Deodorization

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）

ISSN： 0141-8130

年卷期： 2024 年 261 卷

页码：

收录情况： SCI

摘要： The off-odors of sea cucumber intestinal peptide (SCIP) severely limit its application. In this study, the V-type starches were derived from high amylose maize starch to adsorb odors of SCIP and the adsorption mechanism was explored. The inclusion complexes formed by V-type starches and volatile compounds of SCIP were characterized by X-ray diffraction and Fourier transform infrared spectroscopy. The electronic nose results revealed a decreasing trend in response values of SCIP, with significant differences before and after deodorization (p < 0.05). Furthermore, 82 volatiles were identified from SCIP, and six were determined as key volatiles using gas chromatography-mass spectrometry. The V-6- and V-7-type starches with smaller cavity sizes selectively adsorb butyric acid, isobutyric acid and nonaldehyde, and V-8-type starches with a larger cavity size selectively adsorb trimethylamine. This study proved that using V-type starches for deodorization could effectively improve SCIP flavor.

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