银鱼鱼糜中酵母β-葡聚糖对异味化合物的吸附动力学和热力学。
Adsorption kinetics and thermodynamics of yeast β-glucan for off-odor compounds in silver carp mince.
机构信息
College of Food Science and Technology, Huazhong Agricultural University, and National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China.
College of Food Science and Technology, Huazhong Agricultural University, and National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China.
出版信息
Food Chem. 2020 Jul 30;319:126232. doi: 10.1016/j.foodchem.2020.126232. Epub 2020 Jan 20.
Yeast β-glucan (YG) adsorbs off-odor in silver carp mince due to its more porous structure. To explore adsorption behavior and mechanism, adsorption kinetics and thermodynamics of YG for 3 off-odor compounds (hexanal, 1-octen-3-ol and nonanal) were investigated by pseudo-first/second-order models and isothermal equations (Langmuir, Freundlich and Redlich-Peterson). Kinetic experiments indicated adsorption process followed pseudo-first-order model. Adsorption isotherms indicated 3 off-odors could easily be adsorbed by YG and adsorption capacity was in the order of 1-octene-3-ol > hexanal > nonanal. Thermodynamic result suggested adsorption of 3 off-odors by YG was endothermic and spontaneous, and was driven predominantly by physisorption and hydrophobic interaction. Consequently, the contents of 3 off-odors that released from mince/YG complex decreased by 22.8%, 29.9%, and 24.5% (p < 0.05), respectively, compared with those from mince without YG. Therefore, the addition of YG enhanced the binding capability to off-odors, thus reducing the release of off-odor from silver carp mince.
酵母β-葡聚糖（YG）因其更具多孔结构而吸附银鳕鱼糜中的异味。为了探索吸附行为和机制，通过拟一级/二级模型和等温方程（朗缪尔、弗伦德利希和 Redlich-Peterson）研究了 YG 对 3 种异味化合物（己醛、1-辛烯-3-醇和壬醛）的吸附动力学和热力学。动力学实验表明吸附过程遵循拟一级模型。吸附等温线表明，3 种异味很容易被 YG 吸附，吸附容量的顺序为 1-辛烯-3-醇>己醛>壬醛。热力学结果表明，YG 吸附 3 种异味是吸热和自发的，主要由物理吸附和疏水相互作用驱动。因此，与没有 YG 的银鳕鱼糜相比，来自鱼糜/ YG 复合物的 3 种异味的释放量分别减少了 22.8%、29.9%和 24.5%（p<0.05）。因此，添加 YG 增强了对异味的结合能力，从而减少了银鳕鱼糜中异味的释放。
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