V型结晶淀粉-西瓜香精复合物对刺参肠肽风味改良的作用机制

刺参肠肽具有抗氧化、抗癌及抗疲劳等功效，但浓厚的腥臭味制约了其在食品工业中的应用。本研究通过固相封装法制备了V型结晶淀粉-西瓜香精复合物，并利用X射线衍射仪（XRD）、傅里叶变换红外光谱仪（FTIR）、差示扫描量热仪（DSC）、扫描电子显微镜（SEM）对复合物进行表征。同时，将V型结晶淀粉-西瓜香精复合物添加到刺参肠肽中，考察刺参肠肽在不同温度（4、25、50 ℃）贮藏过程中风味变化。结果表明，V型结晶淀粉与天然西瓜香精形成复合物，包埋率为63.8%（W/W），结晶度由39.5%下降至28.9%，焓值为13.0 J/g。复合物在1 023和1 158 cm-1处的吸收峰强度显著低于V型结晶淀粉，且C-H弯曲振动特征峰从856移动至839 cm-1。电子鼻和感官分析综合评价结果显示，不同贮藏温度下的淀粉基复合物中西瓜香精均具有缓释特性，可掩盖刺参肠肽本身的腥臭味并赋予清香果味，提高消费者的可接受度。综上表明天然西瓜香精已成功封装于淀粉基载体中，并能够有效改善肠肽风味，延长香精的留香时间。研究结果将丰富和发展水产及其制品的风味品质改善理论，为水产品的高值化应用提供理论参考。

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

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.