Shi Linfan, Dai Yaolin, Chen Peichao, Ren Zhongyang, Li Ping, Weng Wuyin
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
Int J Biol Macromol. 2025 Feb;288:138399. doi: 10.1016/j.ijbiomac.2024.138399. Epub 2024 Dec 4.
V-type starch was employed to adsorb key off-odors (heptanal and 1-octen-3-ol) of oyster peptide (OP), and the adsorption mechanism was investigated. The off-odor content was quantified using gas chromatography (GC), and the successful inclusion complexes (ICs) between the key off-odors of OP and V-type starches were detected by X-ray diffraction, differential scanning calorimetry, Fourier transform infrared (FTIR) spectroscopy, and X-ray photoelectron spectroscopy. In FTIR spectra, the appearance of new peaks and the shifts of characteristic peaks in ICs indicated the successful formation of ICs between V-type starches and heptanal or 1-octen-3-ol. The results of thermodynamic analysis showed that the endothermic peaks of ICs in the range of 113-116 °C corresponded to the formation of V-type II complexes. The GC results suggested that V- and V-type starches exhibited selective adsorption of heptanal and 1-octen-3-ol, respectively, which was attributed to the size compatibility between starches and guest molecules. Furthermore, the correlation analysis exhibited that the encapsulation efficiency and loading efficiency of V-type starches for heptanal and 1-octen-3-ol were correlated with the enthalpy, short-range order degree and relative crystallinity. The research findings demonstrate the good adsorption effects of V-type starches on characteristic off-odors of OP, which could effectively improve the flavor of OP.
采用V型淀粉吸附牡蛎肽（OP）的主要异味物质（庚醛和1-辛烯-3-醇），并研究其吸附机制。采用气相色谱（GC）对异味物质含量进行定量分析，通过X射线衍射、差示扫描量热法、傅里叶变换红外（FTIR）光谱和X射线光电子能谱检测OP主要异味物质与V型淀粉之间成功形成的包合物（ICs）。在FTIR光谱中，ICs中新峰的出现和特征峰的位移表明V型淀粉与庚醛或1-辛烯-3-醇之间成功形成了ICs。热力学分析结果表明，ICs在113 - 116℃范围内的吸热峰对应于V型II型复合物的形成。GC结果表明，V型和V型淀粉分别对庚醛和1-辛烯-3-醇表现出选择性吸附，这归因于淀粉与客体分子之间的尺寸相容性。此外，相关性分析表明，V型淀粉对庚醛和1-辛烯-3-醇的包封率和负载率与焓、短程有序度和相对结晶度相关。研究结果表明V型淀粉对OP特征异味具有良好的吸附效果，可有效改善OP的风味。
