Shi Linfan, Li Zhouru, Yang Zhaoqing, Ren Zhongyang, Zhang Yucang, Weng Wuyin
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China.
Food Chem. 2024 Feb 1;433:137171. doi: 10.1016/j.foodchem.2023.137171. Epub 2023 Aug 18.
With the concern of the strong fishy odor of sea cucumber intestinal peptides, the deodorization potential of V-type starch with a flexible cavity was investigated. By gas chromatography-mass spectrometry and electronic nose, it was confirmed that V-type starch effectively deodorized key off-odor compounds (isobutyric acid, butanoic acid, 1-octen-3-ol, nonanal, and trimethylamine), and the optimum deodorization performance (adsorption ratio of 92.45%) was achieved after 8 h adsorption at the sea cucumber intestinal peptide to starch ratio of 1:15 (w/w). In the Fourier transform infrared spectrum of the V-type starch inclusion complexes, a new characteristic peak was observed at 1563 cm when the sea cucumber intestinal peptide to starch ratio was 1:1 (w/w). The presence of this peak was attributed to the complexation between V-type starch and trimethylamine. For the first time, we demonstrated that the V-type starch could deodorize aquatic products, and this study contributes to the application of starch materials.
鉴于海参肠肽强烈的鱼腥味问题，研究了具有柔性腔的V型淀粉的除臭潜力。通过气相色谱-质谱联用仪和电子鼻证实，V型淀粉能有效去除关键异味化合物（异丁酸、丁酸、1-辛烯-3-醇、壬醛和三甲胺），在海参肠肽与淀粉质量比为1:15（w/w）的条件下吸附8小时后，除臭性能达到最佳（吸附率为92.45%）。在海参肠肽与淀粉质量比为1:1（w/w）时，V型淀粉包合物的傅里叶变换红外光谱在1563 cm处出现一个新的特征峰。该峰的出现归因于V型淀粉与三甲胺之间的络合作用。我们首次证明V型淀粉可对水产品进行除臭，该研究有助于淀粉材料的应用。
