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.

酵母β-葡聚糖（YG）由于其多孔结构，可在silver鱼肉末吸附异味。为了探索吸附行为和机理，通过拟一阶/二阶模型和等温方程（Langmuir，Freundlich）研究了YG对3种异味化合物（己醛，1-辛烯-3-醇和壬醛）的吸附动力学和热力学。和Redlich-Peterson）。动力学实验表明吸附过程遵循伪一级模型。吸附等温线表明，YG很容易吸附3种异味，吸附量为1-辛烯-3-醇>己醛>壬醛。热力学结果表明，YG对3种异味的吸附是吸热的和自发的，并且主要由物理吸附和疏水相互作用驱动。所以，p <0.05），与没有YG的肉末相比。因此，YG的添加增强了对异味的结合能力，从而减少了silver鱼肉末的异味释放。