The formation pattern of off-flavor compounds induced by water migration during the storage of sea cucumber peptide powders (SCPPs)
The formation pattern of off-flavor compounds induced by water migration during the storage of sea cucumber peptide powders (SCPPs)
复制标题
海参肽粉（SCPPs）储存过程中水迁移引起的异味物质的形成模式
DOI：
10.1016/j.foodchem.2018.08.123
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发表时间：
2019-02-15
期刊：
影响因子：
8.8
通讯作者：
Lin, Songyi
中科院分区：
文献类型：
--
作者：
Wang, Ke;Yang, Ruiwen;Lin, Songyi
研究了海参肽粉在25℃、75% RH条件下储存24 h和80 d后水分迁移诱导的异味化合物形成规律。利用LF-NMR监测了SCPPs的水迁移特性。通过SEM、CD和FTIR分析了水迁移对结构和形貌的影响。用EPR法检测SCPPs的抗氧化活性。采用气相色谱-质谱法检测SCPPs的挥发物。在贮藏过程中，SCPPs的抗氧化活性下降，结构出现异常。贮藏24 h后，醛类含量明显减少，醇类含量明显增加。80 d后，(Z)-3,5-二甲基-2-（1-丙烯基）-吡嗪和1,2-苯二羧酸-双（2-甲基丙基）酯被鉴定为特征异味。这些异味化合物可能是通过美拉德反应形成的。酯化和微生物代谢。本研究可为进一步探索腐臭形成机理提供依据。
The formation pattern of off-flavor compounds induced by water migration in sea cucumber peptide powders (SCPPs) stored at 25 degrees C and 75% RH for 24 h and 80 days were investigated. Water migration characteristic of SCPPs was monitored by LF-NMR. The effect of water migration on structure and morphology were analyzed by SEM, CD, and FTIR, respectively. The antioxidant activity of SCPPs was detected by EPR. Volatiles generated from SCPPs were detected by P&T-GC-MS. The antioxidant activity of SCPPs declined and structure exhibited abnormalities during the storage. After 24 h of storage, kinds of aldehydes decreased and the content of alcohols increased obviously. After 80 days, (Z)-3,5-dimethyl-2-(1-propenyl)-pyrazine and 1,2-benzenedicarboxylic acid-bis(2-methylpropyl) ester were identified as the characteristic off-flavor. These off-flavor compounds were probably formed through Maillard reaction. esterification, and microbial metabolism. This study can provide a basis for further exploration of the off-flavor formation mechanism.