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Preparation method of aquatic protein peptide microcapsules

A protein peptide and microcapsule technology, applied in food preparation, application, food science and other directions, can solve the problems of affecting product sensory quality, strong hygroscopicity of polypeptide dry powder, difficult to store, etc., achieving good acid stability, good palatability, Easy to use effect

Inactive Publication Date: 2012-06-27
SHANDONG HOMEY AQUATIC DEV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Direct use as food raw materials will seriously affect the sensory quality of the product
In addition, this type of bitter peptide has poor stability due to its hydrophobic group, and the dry peptide powder has strong hygroscopicity and is not easy to store.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of aquatic protein peptide microcapsules, through the following process steps:

[0016] Select dried jellyfish protein peptide powder as the core material, ultrafinely pulverize, pass through a 100-mesh sieve, and set aside;

[0017] Weigh gelatin, gum arabic and xanthan gum according to the mass fraction of 0.5%, 1%, 0.5% and add water to dissolve completely, mix in equal proportions, and use them as wall materials;

[0018] Mix the wall material and the core material according to the mass ratio of 6:1 for emulsification and homogenization;

[0019] The emulsified and homogenized wall material and core material were spray-dried to obtain jellyfish protein peptide microcapsules; the spray-drying conditions were: inlet air temperature 180°C, outlet air temperature 80°C, feed rate 50mL / min.

[0020] The encapsulation rate of the jellyfish protein peptide microcapsule obtained by this preparation method is 90%, and the stability is good at pH 3.0.

Embodiment 2

[0022] A preparation method of aquatic protein peptide microcapsules, through the following process steps:

[0023] Select dried abalone protein peptide powder as the core material, ultrafinely pulverize, pass through a 100-mesh sieve, and set aside;

[0024] Weigh gelatin, gum arabic and xanthan gum according to the mass fraction of 1%, 2% and 0.8% respectively and add water to completely dissolve them, and mix them in equal proportions as wall materials;

[0025] Mix the wall material and the core material according to the mass ratio of 7:1 for emulsification and homogenization;

[0026] The emulsified and homogenized wall material and core material were spray-dried to obtain abalone protein peptide microcapsules; the spray-drying conditions were: inlet air temperature 185°C, outlet air temperature 85°C, feed rate 40mL / min.

[0027] The embedding rate of the abalone protein peptide microcapsules obtained by the preparation method is over 92%, and the stability is good at pH...

Embodiment 3

[0029] A preparation method of aquatic protein peptide microcapsules, through the following process steps:

[0030] Select dry sardine protein peptide powder as the core material, ultrafinely pulverize, pass through a 100-mesh sieve, and set aside;

[0031] Weigh gelatin, gum arabic and xanthan gum according to the mass fraction of 1%, 1% and 0.8% respectively and add water to completely dissolve them, and mix them in equal proportions as wall materials;

[0032] Mix the wall material and the core material according to the mass ratio of 6:1 for emulsification and homogenization;

[0033] The emulsified and homogenized wall material and core material were spray-dried to obtain sardine protein peptide microcapsules; the spray-drying conditions were: inlet air temperature 190°C, outlet air temperature 90°C, feed rate 30mL / min.

[0034] The embedding rate of the sardine protein peptide microcapsule obtained by this preparation method is 91%, and the stability is good at pH 3.0. ...

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Abstract

The invention relates to a preparation method of aquatic protein peptide microcapsules. The preparation method comprises the following steps that dry aquatic protein peptide is selected to be used as core materials and is subjected to ultramicro crushing treatment; 0.5 to 1 mass percent of gelatin, 1 to 2 mass percent of arabic gum and 0.5 percent to 0.8 mass percent of xanthan gum are respectively weighed, are completely dissolved through water addition and are used as wall materials through proportional mixing; the wall materials and the core materials are mixed according to a ratio of 6:1 to 7:1, and the emulsification homogenizing treatment is carried out; and the emulsified and homogenized wall materials and the core materials are subjected to spray drying, and the aquatic protein peptide microcapsules are obtained. The microcapsules obtained according to the preparation method provided by the invention have the advantages that the encapsulation efficiency is high, the palatability is good, the acid stability is good, the slow release is realized, and in addition, the digestive absorption of the peptide is not influenced. The preparation method has the advantages that the newaddition of equipment is not needed, the process is reasonable, the operation is simple and convenient, and the industrial production is easy to realize.

Description

technical field [0001] The invention relates to a processing of edible protein, in particular to a preparation method of aquatic protein peptide microcapsules. Background technique [0002] We know that protein peptides are substances produced after enzymatic hydrolysis or fermentation of proteins, which have various biological activities. Protein peptides are easier to be absorbed and utilized by the human body than proteins, and can directly enter the human body with a complete structure without digestion and decomposition, and quickly exert their physiological functions. [0003] The hydrophobic structure of natural protein is often masked inside the natural protein molecule. When it is hydrolyzed into a polypeptide with a relative molecular weight below 6000Da by enzymatic hydrolysis, more hydrophobic structures will be exposed. These exposed structures come into contact with taste buds, so Produces a bitter taste. Direct use as food raw materials will seriously affect...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
Inventor 张绵松刘昌衡孙永军贾爱荣张永刚袁文鹏胡炜孟秀梅夏雪奎刘新
Owner SHANDONG HOMEY AQUATIC DEV
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