Adsorption kinetics and thermodynamics of yeast β-glucan for off-odor compounds in silver carp mince.
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2020
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Abstract
Yeast β-glucan (YG) adsorbs off-odor in silver carp mince due to its more porous structure. To explore adsorption behavior and mechanism, adsorption kinetics and thermodynamics of YG for 3 off-odor compounds (hexanal, 1-octen-3-ol and nonanal) were investigated by pseudo-first/second-order models and isothermal equations (Langmuir, Freundlich and Redlich-Peterson). Kinetic experiments indicated adsorption process followed pseudo-first-order model. Adsorption isotherms indicated 3 off-odors could easily be adsorbed by YG and adsorption capacity was in the order of 1-octene-3-ol > hexanal > nonanal. Thermodynamic result suggested adsorption of 3 off-odors by YG was endothermic and spontaneous, and was driven predominantly by physisorption and hydrophobic interaction. Consequently, the contents of 3 off-odors that released from mince/YG complex decreased by 22.8%, 29.9%, and 24.5% (p < 0.05), respectively, compared with those from mince without YG. Therefore, the addition of YG enhanced the binding capability to off-odors, thus reducing the release of off-odor from silver carp mince.
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zhang2020adsorptionfood
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| Authors | Zhang, Huimin;Wu, Dan;Huang, Qilin;Liu, Zhiyu;Luo, Xiaogang;Xiong, Shanbai;Yin, Tao; |
| Journal | Food chemistry |
| Year | 2020 |
| DOI |
S0308-8146(20)30080-7
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