Adsorption characteristics of V-type starch for off-odors of sea cucumber intestinal peptides in solid-phase environment

Linfan Shi; Zhouru Li; Zhaoqing Yang; Zhongyang Ren; Yucang Zhang; Wuyin Weng

doi:10.1016/j.foodchem.2023.137171

Adsorption characteristics of V-type starch for off-odors of sea cucumber intestinal peptides in solid-phase environment

Food Chem. 2024 Feb 1:433:137171. doi: 10.1016/j.foodchem.2023.137171. Epub 2023 Aug 18.

Authors

Linfan Shi¹, Zhouru Li¹, Zhaoqing Yang¹, Zhongyang Ren¹, Yucang Zhang¹, Wuyin Weng²

Affiliations

¹ College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
² 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. Electronic address: wwymail@jmu.edu.cn.

PMID: 37657162
DOI: 10.1016/j.foodchem.2023.137171

Abstract

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^-1 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.

Keywords: Encapsulation; Odor adsorption; Sea cucumber intestinal peptides; V-type starch.