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- W4385989054 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." @default.
- W4385989054 created "2023-08-19" @default.
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- W4385989054 date "2024-02-01" @default.
- W4385989054 modified "2023-10-14" @default.
- W4385989054 title "Adsorption characteristics of V-type starch for off-odors of sea cucumber intestinal peptides in solid-phase environment" @default.
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- W4385989054 doi "https://doi.org/10.1016/j.foodchem.2023.137171" @default.
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