کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8954804 | 1646046 | 2019 | 42 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The formation pattern of off-flavor compounds induced by water migration during the storage of sea cucumber peptide powders (SCPPs)
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The formation pattern of off-flavor compounds induced by water migration in sea cucumber peptide powders (SCPPs) stored at 25â¯Â°C and 75% RH for 24â¯h and 80â¯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 24â¯h of storage, kinds of aldehydes decreased and the content of alcohols increased obviously. After 80â¯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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 274, 15 February 2019, Pages 100-109
Journal: Food Chemistry - Volume 274, 15 February 2019, Pages 100-109
نویسندگان
Ke Wang, Ruiwen Yang, Na Sun, Yifei Dong, Sheng Cheng, Songyi Lin,