State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
Int J Biol Macromol. 2024 May;268(Pt 2):131911. doi: 10.1016/j.ijbiomac.2024.131911. Epub 2024 Apr 26.
Starch is a common ingredient to improve gel property of freshwater fish surimi, but the function of natural starch to mask fishy odor compounds in surimi products has not been investigated systematacially. Therefore, this study aimed to determine which natural starch could effectively mask fishy odor compounds and clarify their interaction by GC-MS, FT-IR spectroscopy, raman spectroscopy, X-ray diffraction, scanning electron microscopy and C nuclear magnetic resonance. The results showed that when the concentration, crystal type, amylose content, and dispersion degree of starch was 1 %, type C, 48 % (w/v), and 200 mesh with 0.88 span, the starch had the strongest masking effect on typical fishy odor compounds, namely hexanal, 1-Octen-3-ol, (E,E)-2,4-Heptadienal and (E)-2-Octenal. It indicated that complexation and hydrogen bonding both occurred between the fishy odor compounds and starch.
淀粉是改善淡水鱼鱼糜凝胶性能的常用成分，但天然淀粉掩盖鱼糜制品中鱼腥味化合物的功能尚未系统研究。因此，本研究旨在通过 GC-MS、傅里叶变换红外光谱、拉曼光谱、X 射线衍射、扫描电子显微镜和 C 核磁共振确定哪种天然淀粉可以有效地掩盖鱼腥味化合物，并阐明它们之间的相互作用。结果表明，当淀粉的浓度、晶型、直链淀粉含量和分散度分别为 1%、C 型、48%（w/v）和 200 目，跨度为 0.88 时，淀粉对典型鱼腥味化合物（即己醛、1-辛烯-3-醇、（E，E）-2,4-庚二烯醛和（E）-2-辛烯醛）具有最强的掩蔽效果。这表明鱼腥味化合物与淀粉之间既发生了络合作用，也发生了氢键作用。
