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ECB-ART-52849
Int J Biol Macromol 2024 Mar 01;261Pt 1:129593. doi: 10.1016/j.ijbiomac.2024.129593.
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The selective adsorption mechanism of V-type starches for key off-odors of sea cucumber intestinal peptides.

Shi L , Dai Y , Yang Z , Li P , Ren Z , Zhang Y , Weng W .


Abstract
The off-odors of sea cucumber intestinal peptide (SCIP) severely limit its application. In this study, the V-type starches were derived from high amylose maize starch to adsorb odors of SCIP and the adsorption mechanism was explored. The inclusion complexes formed by V-type starches and volatile compounds of SCIP were characterized by X-ray diffraction and Fourier transform infrared spectroscopy. The electronic nose results revealed a decreasing trend in response values of SCIP, with significant differences before and after deodorization (p < 0.05). Furthermore, 82 volatiles were identified from SCIP, and six were determined as key volatiles using gas chromatography-mass spectrometry. The V6- and V7-type starches with smaller cavity sizes selectively adsorb butyric acid, isobutyric acid and nonaldehyde, and V8-type starches with a larger cavity size selectively adsorb trimethylamine. This study proved that using V-type starches for deodorization could effectively improve SCIP flavor.

PubMed ID: 38266834
Article link: Int J Biol Macromol