• ISSN 1000-0615
  • CN 31-1283/S
Volume 45 Issue 7
Jun.  2021
Turn off MathJax
Article Contents
Abstract
References
Related Articles
YANG Zhaoqing, WENG Wuyin, REN Zhongyang, SHI Linfan. Mechanism of V-type crystalline starch-watermelon essence inclusion complex for improving the flavor of sea cucumber(Apostichopus japonicus) intestinal peptide[J]. Journal of fisheries of china, 2021, 45(7): 1191-1201. DOI: 10.11964/jfc.20210412799
Citation: YANG Zhaoqing, WENG Wuyin, REN Zhongyang, SHI Linfan. Mechanism of V-type crystalline starch-watermelon essence inclusion complex for improving the flavor of sea cucumber(Apostichopus japonicus) intestinal peptide[J]. Journal of fisheries of china, 2021, 45(7): 1191-1201. DOI: 10.11964/jfc.20210412799
shu

Mechanism of V-type crystalline starch-watermelon essence inclusion complex for improving the flavor of sea cucumber(Apostichopus japonicus) intestinal peptide

  • 1.

    College of Food and Biological Engineering, Jimei University, Xiamen    361021, China

  • 2.

    Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen    361021, China

Funds: Natural Science Fund ation of Fujian Province (2020J05137); Educocation Research Projects of Young and Middle-aged Teachers in Fujian Province (JAT190341)
More Information
  • Corresponding author:

    SHI Linfan. E-mail: linfanshi@jmu.edu.cn

  • Received Date: April 28, 2021
  • Revised Date: June 02, 2021
  • Available Online: July 08, 2021
  • Published Date: June 30, 2021
    Graphical Abstract
    • Abstract
  • Sea cucumber intestinal peptide has antioxidant, anti-cancer and anti-fatigue effects, while the strong fishy smell restricts its application in food industry. In this study, watermelon essence was entrapped into V-type crystalline starch using solid encapsulation method. The inclusion complex (IC) was characterized by X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC) and scanning electron microscopy (SEM). Meanwhile, the IC was added to sea cucumber intestinal peptide, and the flavor of mixed samples stored at different temperatures (4, 25, 50 °C) were investigated. The results showed that the natural watermelon flavor was introduced into V-type crystalline starch, and the encapsulation rate of IC was 63.8% (W/W). Compared with V-type crystalline starch, the crystallinity of IC decreased from 39.5% to 28.9%, and the enthalpy value was 13.0 J/g. The intensities of peak at 1 023 and 1 158 cm−1 were significantly lower than those of V-type crystalline starch, and the characteristic peak of C-H bending vibration at 856 moved to 839 cm−1. The electronic nose and sensory analysis showed that the watermelon flavor stored at different temperatures exhibited controlled release characteristics. The IC could mask the odor of sea cucumber peptide and give samples a fruity flavor, thereby enhancing the acceptability of consumers. In conclusion, natural watermelon flavor has been successfully encapsulated in V-type crystalline starch, and can effectively improve the flavor of intestinal peptides and prolong the flavor retention time of the essence. These results will enrich and develop the flavor quality improvement theory of aquatic products, and provide the theoretical reference for high-value application of aquatic products.
    • FullText(HTML)
    • References (41)
  • [1]
    王远红, 于明明, 王冬燕, 等. 花刺参、梅花参和绿刺参营养成分分析[J]. 营养学报, 2010, 32(4): 397-398.

    Wang Y H, Yu M M, Wang D Y, et al. Analysis of the nutritional components of Stichopus variegates, Thelenota ananas and Stichopus chloronotus Boandt[J]. Acta Nutrimenta Sinica, 2010, 32(4): 397-398(in Chinese).
    [2]
    刘小芳, 薛长湖, 王玉明, 等. 乳山刺参体壁和内脏营养成分比较分析[J]. 水产学报, 2011, 35(4): 587-593.

    Liu X F, Xue C H, Wang Y M, et al. Comparative analysis of nutritive composition in body wall and internal organs of sea cucumber (Apostichopus japonicus) at Rushan[J]. Journal of Fisheries of China, 2011, 35(4): 587-593(in Chinese).
    [3]
    袁文鹏, 张绵松, 刘昌衡, 等. 仿刺参肠酶解条件的优化及其抗疲劳活性的研究[J]. 食品工业, 2015, 36(8): 163-167.

    Yuan W P, Zhang M S, Liu C H, et al. Study on the optimization of hydrolysis conditions of intestine of sea cucumber Apostichopus joponicus and its anti-fatigue activity[J]. The Food Industry, 2015, 36(8): 163-167(in Chinese).
    [4]
    Hajfathalian M, Ghelichi S, García-Moreno P J, et al. Peptides: production, bioactivity, functionality, and applications[J]. Critical Reviews in Food Science and Nutrition, 2018, 58(18): 3097-3129. doi: 10.1080/10408398.2017.1352564
    [5]
    Madene A, Jacquot M, Scher J, et al. Flavour encapsulation and controlled release-a review[J]. International Journal of Food Science & Technology, 2006, 41(1): 1-21.
    [6]
    邢贵鹏, 黄卉, 李来好, 等. 罗非鱼加工副产物脱腥工艺及其腥味物质分析[J]. 食品工业科技, 2019, 40(20): 140-145.

    Xing G P, Huang H, Li L H, et al. Deodorization process of tilapia processing by-products and its fishy odor component analysis[J]. Science and Technology of Food Industry, 2019, 40(20): 140-145(in Chinese).
    [7]
    张海燕, 吴燕燕, 李来好, 等. 响应面法优化海鲈鱼片脱腥工艺[J]. 食品与发酵工业, 2019, 45(11): 143-149.

    Zhang H Y, Wu Y Y, Li L H, et al. Optimized deodorization process of Lateolabrax japonicus fillets by response surface methodology[J]. Food and Fermentation Industries, 2019, 45(11): 143-149(in Chinese).
    [8]
    Saifullah M, Shishir M R I, Ferdowsi R, et al. Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: a critical review[J]. Trends in Food Science & Technology, 2019, 86: 230-251.
    [9]
    刘万龙, 陈合兴, 何洛强, 等. 缓释香精微胶囊技术的研究进展[J]. 香料香精化妆品, 2019(4): 82-88, 92. doi: 10.3969/j.issn.1000-4475.2019.04.019

    Liu W L, Chen H X, He L Q, et al. Research progress on encapsulation and controlled release technologies for flavour and fragrance[J]. Flavour Fragrance Cosmetics, 2019(4): 82-88, 92(in Chinese). doi: 10.3969/j.issn.1000-4475.2019.04.019
    [10]
    da Costa S B, Duarte C, Bourbon A I, et al. Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated oregano essential oil[J]. Journal of Food Engineering, 2012, 110(2): 190-199. doi: 10.1016/j.jfoodeng.2011.05.043
    [11]
    孔令焱, 周静怡, 胡中山, 等. 淀粉基壁材对风味物质包埋与释放的国际研究进展[J]. 粮油食品科技, 2021, 29(1): 31-40.

    Kong L Y, Zhou J Y, Hu Z S, et al. International research progress on encapsulation and release of flavor substances by starch-based wall materials[J]. Science and Technology of Cereals, Oils and Foods, 2021, 29(1): 31-40(in Chinese).
    [12]
    Shi L F, Hopfer H, Ziegler G R, et al. Starch-menthol inclusion complex: structure and release kinetics[J]. Food Hydrocolloids, 2019, 97: 105183. doi: 10.1016/j.foodhyd.2019.105183
    [13]
    邵苗, 李松南, 张斌, 等. 咖啡因-淀粉微胶囊的制备、结构表征及形成机理[J]. 食品与发酵工业, 2020, 46(4): 7-12.

    Shao M, Li S N, Zhang B, et al. Preparation, structural characterization and formation mechanism of caffeine-starch microcapsules[J]. Food and Fermentation Industries, 2020, 46(4): 7-12(in Chinese).
    [14]
    Tian Y Q, Zhu Y Q, Bashari M, et al. Identification and releasing characteristics of high-amylose corn starch-cinnamaldehyde inclusion complex prepared using ultrasound treatment[J]. Carbohydrate Polymers, 2013, 91(2): 586-589. doi: 10.1016/j.carbpol.2012.09.008
    [15]
    侯文菁. 环糊精缓释香精的制备及缓控释机制研究[D]. 上海: 上海应用技术大学, 2020.

    Hou W J. Preparation of cyclodextrin-based sustained-release flavor and its release mechanism[D]. Shanghai: Shanghai Institute of Technology, 2020 (in Chinese).
    [16]
    田耀旗, 徐学明, 金征宇, 等. β-环糊精抑制淀粉回生初探[J]. 食品科学, 2008, 29(6): 49-51. doi: 10.3321/j.issn:1002-6630.2008.06.004

    Tian Y Q, Xu X M, Jin Z Y, et al. Pilot study on inhibition of β-cyclodextrin against starch retrogradation[J]. Food Science, 2008, 29(6): 49-51(in Chinese). doi: 10.3321/j.issn:1002-6630.2008.06.004
    [17]
    张梅超. 牡蛎蛋白酶解液风味改善及其运动饮料的研制[D]. 青岛: 中国海洋大学, 2014.

    Zhang M C. Studies on improvement of oyster hydrolysates flavor and technology of oyster sports beverage[D]. Qingdao: Ocean University of China, 2014 (in Chinese).
    [18]
    Rodríguez S D, Bernik D L. Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes[J]. LWT-Food Science and Technology, 2014, 59(2): 635-640. doi: 10.1016/j.lwt.2014.05.034
    [19]
    Gao Q, Zhang B, Qiu L Z, et al. Ordered structure of starch inclusion complex with C10 aroma molecules[J]. Food Hydrocolloids, 2020, 108: 105969. doi: 10.1016/j.foodhyd.2020.105969
    [20]
    曾小兰. 改性短直链淀粉对不同构型风味物质包合表征及稳定性研究[D]. 上海: 上海应用技术大学, 2019.

    Zeng X L. Study on the encapsulation behavior and stability of octenyl succinate short-glucan-chain with different conformational flavors.[D]. Shanghai: Shanghai Institute of Technology, 2019 (in Chinese).
    [21]
    Warren F J, Gidley M J, Flanagan B M. Infrared spectroscopy as a tool to characterise starch ordered structure-a joint FTIR-ATR, NMR, XRD and DSC study[J]. Carbohydrate Polymers, 2016, 139: 35-42. doi: 10.1016/j.carbpol.2015.11.066
    [22]
    孙素琴, 周群, 陈建波. 中药红外光谱分析与鉴定[M]. 北京: 化学工业出版社, 2010.

    Sun S Q, Zhou Q, Chen J B. Analysis of traditional Chinese medicine by infrared spectroscopy[M]. Beijing: Chemical Industry Press, 2010 (in Chinese).
    [23]
    任静, 刘刚, 欧全宏, 等. 淀粉的红外光谱及其二维相关红外光谱的分析鉴定[J]. 中国农学通报, 2015, 31(17): 58-64. doi: 10.11924/j.issn.1000-6850.casb14110058

    Ren J, Liu G, Ou Q H, et al. Starch discrimination with fourier transform infrared spectroscopy(FTIR) and two-dimensional correlation infrared spectroscopy (2D-IR)[J]. Chinese Agricultural Science Bulletin, 2015, 31(17): 58-64(in Chinese). doi: 10.11924/j.issn.1000-6850.casb14110058
    [24]
    Kong L Y, Ziegler G R. Formation of starch-guest inclusion complexes in electrospun starch fibers[J]. Food Hydrocolloids, 2014, 38: 211-219. doi: 10.1016/j.foodhyd.2013.12.018
    [25]
    Shi M M, Liang X W, Yan Y Z, et al. Influence of ethanol-water solvent and ultra-high pressure on the stability of amylose-n-octanol complex[J]. Food Hydrocolloids, 2018, 74: 315-323. doi: 10.1016/j.foodhyd.2017.08.003
    [26]
    石林凡. V型结晶淀粉与葫芦脲附载乙烯气体及其控释机理研究[D]. 广州: 华南理工大学, 2019.

    Shi L F. Encapsulation of ethylene gas into V-starch and cucurbit[n]urils: structure and release kinetics[D]. Guangzhou: South China University of Technology, 2019 (in Chinese).
    [27]
    Arvisenet G, Voilley A, Cayot N. Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin[J]. Journal of Agricultural and Food Chemistry, 2002, 50(25): 7345-7349. doi: 10.1021/jf020532u
    [28]
    刘延奇, 肖欣欣, 李红, 等. V型直链淀粉-正己醇复合物的制备及表征[J]. 中国粮油学报, 2012, 27(3): 24-28. doi: 10.3969/j.issn.1003-0174.2012.03.006

    Liu Y Q, Xiao X X, Li H, et al. Preparation and characterization of V-type amylose-hexanol complex[J]. Journal of the Chinese Cereals and Oils Association, 2012, 27(3): 24-28(in Chinese). doi: 10.3969/j.issn.1003-0174.2012.03.006
    [29]
    Wulff G, Avgenaki G, Guzmann M S P. Molecular encapsulation of flavours as helical inclusion complexes of amylose[J]. Journal of Cereal Science, 2005, 41(3): 239-249. doi: 10.1016/j.jcs.2004.06.002
    [30]
    Feng T, Wang H, Wang K, et al. Preparation and structural characterization of different amylose-flavor molecular inclusion complexes[J]. Starch-Stärke, 2018, 70(1-2): 1700101.
    [31]
    Le Bail P, Rondeau C, Buléon A. Structural investigation of amylose complexes with small ligands: helical conformation, crystalline structure and thermostability[J]. International Journal of Biological Macromolecules, 2005, 35(1-2): 1-7. doi: 10.1016/j.ijbiomac.2004.09.001
    [32]
    Zheng Y X, Tian J H, Kong X L, et al. Physicochemical and digestibility characterisation of maize starch-caffeic acid complexes[J]. LWT-Food Science and Technology, 2020, 121: 108857. doi: 10.1016/j.lwt.2019.108857
    [33]
    Chen B Y, Zeng S X, Zeng H L, et al. Properties of lotus seed starch-glycerin monostearin complexes formed by high pressure homogenization[J]. Food Chemistry, 2017, 226: 119-127. doi: 10.1016/j.foodchem.2017.01.018
    [34]
    史苗苗, 刘华玲, 周亚萍, 等. 直链淀粉复合物制备及表征的研究进展[J]. 食品工业, 2018, 39(9): 245-249.

    Shi M M, Liu H L, Zhou Y P, et al. Progress on preparation and characterization of amylose complexes[J]. The Food Industry, 2018, 39(9): 245-249(in Chinese).
    [35]
    Lu H, Zhen T Y, Dong X Y, et al. Formation and characterization of debranched starch-alcohol complexes with six aliphatic alcohols[J]. LWT-Food Science and Technology, 2021, 140: 110805. doi: 10.1016/j.lwt.2020.110805
    [36]
    王敬尊, 王霆. 如何解释红外谱图[J]. 大学化学, 2016, 31(6): 90-97. doi: 10.3866/pku.DXHX201504001

    Wang J Z, Wang T. How to interpret infrared (IR) spectra[J]. University Chemistry, 2016, 31(6): 90-97(in Chinese). doi: 10.3866/pku.DXHX201504001
    [37]
    Tapanapunnitikul O, Chaiseri S, Peterson D G, et al. Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high-amylose maize starch[J]. Journal of Agricultural and Food Chemistry, 2008, 56(1): 220-226. doi: 10.1021/jf071619o
    [38]
    Ades H, Kesselman E, Ungar Y, et al. Complexation with starch for encapsulation and controlled release of menthone and menthol[J]. LWT-Food Science and Technology, 2012, 45(2): 277-288. doi: 10.1016/j.lwt.2011.08.008
    [39]
    Heinemann C, Zinsli M, Renggli A, et al. Influence of amylose-flavor complexation on build-up and breakdown of starch structures in aqueous food model systems[J]. LWT, 2005, 38(8): 885-894. doi: 10.1016/j.lwt.2004.08.016
    [40]
    Hausch B J, Little J A, Kenar J A, et al. Starch-flavor complexation applied to 2-Acetyl-1-pyrroline[J]. Journal of Agricultural and Food Chemistry, 2018, 66(44): 11718-11728. doi: 10.1021/acs.jafc.8b04133
    [41]
    冯涛, 荣志伟. 直链淀粉-薄荷酮微胶囊的制备、表征及应用[J]. 上海应用技术学院学报(自然科学版), 2012, 12(4): 261-265, 269.

    Feng T, Rong Z W. Preparation and structure characterization of amylose-menthone microcapsules and their application[J]. Journal of Shanghai Institute of Technology (Natural Science Edition), 2012, 12(4): 261-265, 269(in Chinese).
    • Related Articles

  • Related Articles

    [1]CAO Shouqi, SUI Guoqing, ZHOU Guofeng. Path tracking control for aquaculture workshop transport unmanned vehicles considering delay characteristics[J]. Journal of fisheries of china, 2024, 48(12): 129612. DOI: 10.11964/jfc.20240714627
    [2]ZHAO Yong, WANG Tianyi, LI Kang, PAN Yingjie, LIU Haiquan. Research progress of analysis and control strategy of geosmin affecting the quality of freshwater fish[J]. Journal of fisheries of china, 2024, 48(7): 079803. DOI: 10.11964/jfc.20221013729
    [3]LÜ Shaoliang, LIN Kun, ZENG Jiawei, ZHANG Shenzeng, CHEN Zhijie, WANG Xuefeng. Evaluation of suitable body size for tagging and releasing of yellowfin seabream (Acanthopagrus latus)[J]. Journal of fisheries of china, 2021, 45(11): 1863-1870. DOI: 10.11964/jfc.20200412224
    [4]GUO Ting, SONG Na, LIU Shude, TU Zhong, HU Fawen, GAO Tianxiang, CHEN Jian. Comparison of genetic diversity between the released population and the wild population of Hexagrammos otakii[J]. Journal of fisheries of china, 2020, 44(12): 1976-1986. DOI: 10.11964/jfc.20191112065
    [5]HUANG Hong, LUO Na, ZHANG Shuo. Forms and releasing flux of phosphorus in the surface sediments in Haizhou Bay marine ranching[J]. Journal of fisheries of china, 2020, 44(6): 959-968. DOI: 10.11964/jfc.20180611337
    [6]GAO Tianxiang, GAO Bingbing, LI Zhonglu, SHAN Binbin, SONG Na. Population genetics study of Leiognathus equulus based on the control region fragment of mitochondrial DNA[J]. Journal of fisheries of china, 2020, 44(5): 715-722. DOI: 10.11964/jfc.20190411734
    [7]WANG Huanhuan, ZHANG Jun, CHEN Zuozhi, TANG Yong, SUN Mingshuai, HUANG Jiaxing, QIU Yongsong. Target strength measurements of tethered live purpleback flying squid (Sthenoteuthis oualaniensis) at sea[J]. Journal of fisheries of china, 2019, 43(12): 2533-2544. DOI: 10.11964/jfc.20180611318
    [8]CAO Juan, LIU Xingguo, GAO Meiyun, ZHU Hao, ZENG Xianlei, LIU Xue. Carbon release performance of lignite and its effect onnitrogen removal from pond sediments[J]. Journal of fisheries of china, 2019, 43(4): 978-987. DOI: 10.11964/jfc.20180611331
    [9]WANG Zhuxi, ZHOU Sheng, HUANG Youhua, WANG Shaowen, HUANG Xiaohong, ZHOU Yongcan, QIN Qiwei. Actin filament involved in the release of SGIV from host cells[J]. Journal of fisheries of china, 2017, 41(8): 1319-1327. DOI: 10.11964/jfc.20161210657
    [10]LI Yulong, WANG Bin, WANG Aiyong, YU Xuguang, LI Yiping, HAN Zhenhua, FU Jie, DONG Jing. Sequence variation of mtDNA control region in Hippocampus japonicus inhabiting Liaoning coast and its applicability as a marker for phylogenetic analysis[J]. Journal of fisheries of china, 2017, 41(7): 1073-1082. DOI: 10.11964/jfc.20151210204

  • Cited by

    Periodical cited type(2)

    1. 雷泽田，王金荣，乔汉桢，杨娜，丑义宣，杨康. 挤压膨化温度对油莎豆粕理化性质和淀粉体外消化特性的影响. 动物营养学报. 2024(06): 4050-4061 .
    2. 石林凡，李周茹，刘光明，任中阳，翁武银. 贝类腥味物质检测及脱腥技术的研究进展. 食品工业科技. 2022(22): 445-453 .

    Other cited types(7)

Catalog

    Get Citation
    PDF in Chinese
    XML
    Article views (910) PDF downloads (9) Cited by(9)
    Related

    Website Copyright © Editorial Office of Journal of Fisheries of China

    Address：No. 999, Hucheng Ring Road, Pudong New Area, Shanghai

    Tel：021-61900228 E-mail：jfc@china-fishery.com   

    京ICP备12043220号

    Supported by: Beijing Renhe Information Technology Co. Ltd  support: info@rhhz.net

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return