V-type starches for trimethylamine of sea cucumber intestinal peptides: Adsorption kinetics and mechanism

Trimethylamine (TMA), which is known to severely affect consumer acceptance and application, is the main compound of sea cucumber intestinal peptides. Herein, different V-type crystalline starches (V 6a/h , V 7a/h , V 8a/h ) were prepared using high amylose maize starch for the adsorption of TMA. After analyzing the structure of V-type starches, the V 8 -type starch had a smaller and more evenly dispersed particles with additional surface pores and cracks, and reduced relative crystallinity compared with V 6 - and V 7 -type starch. The relative crystallinity of V 6a -, V 6h -, V 7a -, V 7h -, V 8a -, and V 8h -type starches was 59.1%, 51.8%, 42.7%, 41.3%, 40.4%, and 40.1%, respectively. Adsorption models for V-type starches and TMA helped to analyze the adsorption kinetics characteristics and investigate the effect of different V-type starches on adsorption. Moreover, its adsorption kinetics process agreed with pseudo-second-order kinetic model ( R 2  > 0.96). Note that different V-type starches demonstrate good adsorption effects on TMA, and the removal rate is as follows: V 8h  > V 8a  > V 7h  > V 7a  > V 6h  > V 6a . Herein, we used environmental protection and food-grade V-type starches to effectively adsorb TMA and ensure a theoretical foundation for enhancing the flavor and quality of functional seafoods.