Ethanol aqueous solution annealing improves the deodorization effects of V-type granular starch on oyster peptides

Oyster peptides (OP) derived from the ocean often possess unacceptable fishy odors, which significantly limits their promotion in aquatic product. V-type granular starches (VGS) annealed with ethanol aqueous solutions of varying concentrations (35%, 40%, 45%, 50%, 55% and 60%, v/v) can be used as an adsorbent material for OP deodorization. The VGS were characterized by scanning electron microscopy and X-ray diffraction. The results suggested that when the ethanol concentration used for annealing ranged from 35% to 55%, the relative crystallinity (RC) of VGS was improved from 23.2% to 23.5–34.2%, while the integrity of starch granules remained intact. Moreover, the starches transformed from a V6h- to a V6a-type crystalline structure. The gas chromatography-ion mobility spectrometry revealed that the optimal deodorization effect of VGS on OP occurred when the annealing ethanol concentration was 45%. Correlation analysis demonstrated a significant negative correlation between the concentration of volatile compounds of OP after deodorization with VGS, and both the RC and the short-range order of starch. The modified VGS obtained through annealing exhibited superior adsorption performances, which may be due to their more ordered single helix arrangement and higher crystallinity. Therefore, annealing treatment is a green and economical approach for modifying starch, with potential applications in improving the flavor of aquatic product. [Display omitted] •Annealing treatment improves the relative crystallinity of V-type granular starch.•Annealing treatment maintains the integrity of V-type granular starch granules.•Annealed V-type granular starch exhibits a superior deodorization on oyster peptides.•The deodorization effect of V-type granular starch is related to crystal structure.