The application discloses low-bitter rice residue
peptide micelles, a rice residue
protein hydrolysate and a preparation method and application thereof, and relates to the technical field of
protein processing. The preparation method comprises the following steps: performing step-by-step enzymolysis on rice residue
protein to perform directional
cutting on the hydrophilic region and the hydrophobic region of the rice residue protein, so as to obtain an amphiphilic polypeptide mixture; adjusting the pH and the temperature, so that the amphiphilic polypeptide mixture is self-assembled to form rice residue
peptide micelles, and low-bitter rice residue
peptide micelles are obtained. The application aims to solve the technical problems that the existing rice residue protein enzymolysis product has significant bitterness, and traditional debittering technologies have the problems of
nutrient loss or the need for external addition. A new mechanism of realizing physical debittering by constructing a supramolecular
micelle structure is innovatively proposed and verified. The rice residue protein peptides after enzymolysis are self-assembled to form stable nanometer micelles through step-by-step enzymolysis and directional
cutting, so that the hydrophobic groups causing bitterness are selectively embedded in the core of the micelles, and the contact of the hydrophobic groups with taste receptors is physically blocked.