V-type starches for trimethylamine of sea cucumber intestinal peptides: Adsorption kinetics and mechanism
文献类型： 外文期刊
作者： Qing, Shiqin 1 ; Yang, Zhaoqing 1 ; Weng, Wuyin 1 ; Li, Ping 2 ; Ren, Zhongyang 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, Sericultural & Agrifood Res Inst, Minist Agr & Rural Affairs, Guangdong Key Lab Agr Prod Proc,Key Lab Funct Food, Guangzhou 510610, Peoples R China
3.Sichuan Vocat & Tech Coll, Coll Food & Biotechnol, Suining 629000, Peoples R China
关键词： V -type starches; Single helix; Sea cucumber intestinal peptide; Trimethylamine; Adsorption kinetic
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）
ISSN： 2212-4292
年卷期： 2024 年 62 卷
页码：
收录情况： SCI
摘要： Trimethylamine (TMA), which is known to severely affect consumer acceptance and application, is the main compound of sea cucumber intestinal peptides. Herein, different V-type crystalline starches (V-6a/h, V-7a/h, V-8a/h) were prepared using high amylose maize starch for the adsorption of TMA. After analyzing the structure of V-type starches, the V-8-type starch had a smaller and more evenly dispersed particles with additional surface pores and cracks, and reduced relative crystallinity compared with V-6- and V-7-type starch. The relative crystallinity of V-6a-, V-6h-, V-7a-, V-7h-, V-8a-, and V-8h-type starches was 59.1%, 51.8%, 42.7%, 41.3%, 40.4%, and 40.1%, respectively. Adsorption models for V-type starches and TMA helped to analyze the adsorption kinetics characteristics and investigate the effect of different V-type starches on adsorption. Moreover, its adsorption kinetics process agreed with pseudo-second-order kinetic model (R-2 > 0.96). Note that different V-type starches demonstrate good adsorption effects on TMA, and the removal rate is as follows: V-8h > V-8a > V-7h > V-7a > V-6h > V-6a. Herein, we used environmental protection and food-grade V-type starches to effectively adsorb TMA and ensure a theoretical foundation for enhancing the flavor and quality of functional seafoods.
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