Exploration on self-equilibrium rule and adsorption-desorption model between pine nut (Pinus koraiensis) peptide molecules and environmental moisture molecules.


Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
06 2020
Historique:
received: 22 10 2019
revised: 09 01 2020
accepted: 04 02 2020
entrez: 26 4 2020
pubmed: 26 4 2020
medline: 23 3 2021
Statut: ppublish

Résumé

The storage of pine nut (Pinus koraiensis) peptide (PNP) powder involves hygroscopic phenomena. To investigate the adsorption and self-equilibrium rules between these peptides and the environmental moisture molecules, several studies such as low-field nuclear magnetic resonance (LF-NMR), dynamic vapor sorption (DVS) and adsorption-desorption models were done. The results showed that the outward moisture migration occurred during storage as 7.80% and 16.68% moisture were respectively constrained by the original sample and 90 days after lyophilization, by chemical bonding. Additionally, 1.79% moisture was lost in PNP powder at day 90. The optimized adsorption model for PNP powder was changed from Henderson's to Oswin's model during the 90 days' storage whereas the optimized desorption model was changed from Halsey's to GAB's model. The PNP powder at day 90 presented smaller particles with an average diameter and height of 15.645 nm and 50 nm, respectively, and it contained more molecular moisture which cannot be removed. The free thiol of the PNP powder at day 0 and day 90 was 1.75 ± 0.16 μM SH/g and 1.95 ± 0.16 μM SH/g, respectively, and the total sulfhydryl was 101.46 ± 1.06 μM SH/g and 118.44 ± 1.27 μM SH/g. The registered increased sulfhydryl content contributed to the generation of off-flavor.

Identifiants

pubmed: 32331682
pii: S0963-9969(20)30107-1
doi: 10.1016/j.foodres.2020.109082
pii:
doi:

Substances chimiques

Peptides 0
Powders 0
Water 059QF0KO0R

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

109082

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Ruiwen Yang (R)

College of Food Science and Engineering, Jilin University, Changchun 130062, PR China.

Huapeng Ju (H)

National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.

Liyan Yuan (L)

National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.

Haiqing Ye (H)

College of Food Science and Engineering, Jilin University, Changchun 130062, PR China.

Songyi Lin (S)

College of Food Science and Engineering, Jilin University, Changchun 130062, PR China; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China. Electronic address: linsongyi730@163.com.

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Classifications MeSH