Food-borne active peptide taste-masking emulsion and preparation method thereof

Abstract

The invention relates to the technical field of deep processing of active peptides, in particular to a food-borne active peptide taste-masking emulsion and a preparation method thereof. The food-borne active peptide taste-masking emulsion comprises the following raw material components: edible oil, an emulsifier, protein, polysaccharide, food-borne active peptide and water, and has the advantages of smaller particle size, higher stability and better taste-masking effect.

Description

Technical Field

[0001] The invention relates to the technical field of deep processing of active peptides, and in particular to a food-derived active peptide taste-masking emulsion and a preparation method thereof. Background Art

[0002] Food-derived active peptides are of various types, rich in sources, highly safe, and have a wide range of biological activities, such as antioxidant, antihypertensive, antibacterial, anti-inflammatory, immunomodulatory and antiproliferative activities. More and more studies have shown that food-derived active peptides can play a vital role in human health through their wide range of biological activities.

[0003] However, most food-borne bioactive peptides have unpleasant taste characteristics and poor sensory acceptability. In order to obtain products that meet consumer preferences, a series of measures are usually required to mask the bitterness or other unpleasant flavors of the active peptides, improve their unpleasant sensory properties, and increase consumer acceptability.

[0004] Traditional masking techniques mainly include adding flavoring agents, enzyme treatment, Maillard reaction, etc. These methods are usually relatively simple and low-cost to apply, but they may remove some desirable peptides from the hydrolysate and sometimes involve the use of organic solvents, which is not conducive to long-term use.

[0005] Chinese patent application CN202210820639.9 discloses a method for preparing a food-derived animal peptide taste-masking emulsion, which comprises: dissolving a water-soluble food-derived animal peptide in purified water as an inner aqueous phase; using medium-chain triglycerides as an oil phase and polyglycerol ricinoleate as an emulsifier, mixing the oil phase with the emulsifier and preparing an oil-in-water primary emulsion after shearing and homogenization; mixing sodium octenyl succinate starch and maltodextrin in a preset ratio and dissolving them in purified water as an outer aqueous phase; shearing the outer aqueous phase and mixing it with the oil-in-water primary emulsion to prepare a food-derived animal peptide taste-masking emulsion. The food-derived animal peptide taste-masking emulsion prepared in the above manner has a good taste-masking effect, and can effectively mask the volatile components of the food-derived animal peptide, thereby eliminating the fishy smell of the food-derived animal peptide itself. However, its stability and taste-masking effect need to be further improved.

[0006] Therefore, it is very necessary to develop a food-derived active peptide taste-masking emulsion and a preparation method thereof that can solve the above-mentioned technical problems. Summary of the invention

[0007] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a food-derived active peptide taste-masking emulsion with smaller particle size, greater stability and better taste-masking effect and a preparation method thereof.

[0008] The present invention uses natural macromolecules such as polysaccharides and proteins as wall materials to construct a stabilized delivery carrier to embed food-borne active peptides, which can effectively improve the sensory properties and stability of food-borne active peptides. Since most food-borne active peptides have strong hydrophilicity, food delivery systems containing hydrophilic domains are usually used to embed and deliver food-borne active peptides, such as liposomes, microcapsules, double emulsions, etc. The present invention uses an emulsion system, which has great application potential in the protective embedding of food-borne active peptides, improving solubility, sustained release and flavor improvement.

[0009] The present invention is achieved through the following technical solutions:

[0010] A food-derived active peptide taste-masking emulsion comprises the following raw material components: edible oil, emulsifier, protein, polysaccharide, food-derived active peptide and water.

[0011] As an embodiment, the water is purified water.

[0012] As an embodiment, the mass ratio of the protein to the polysaccharide is 3-5:0.1-0.25.

[0013] As an embodiment, the mass ratio of the emulsifier to the edible oil is 4-6:94-96.

[0014] As an embodiment, the polysaccharide includes at least one of konjac glucomannan, xanthan gum and guar gum.

[0015] Preferably, the polysaccharide is konjac glucomannan. Konjac glucomannan is a natural polysaccharide extracted from the konjac plant tuber, and is abundant in content, is easy to obtain, and has good hydrophilicity, rheological properties, thickening properties. The adding of polysaccharide can increase the viscosity of the continuous phase, can suppress the migration motion and droplet aggregation of the phase in the emulsion, and can form a polysaccharide-protein double-layer interface to further enhance the stability of the protein-stabilized emulsion with protein interaction (mainly non-covalent interaction such as electrostatic interaction, hydrophobic interaction, van der Waals forces etc.) simultaneously.

[0016] As an embodiment, the protein includes one or both of whey protein and soy protein isolate.

[0017] The present invention has no particular limitation on the source of protein, and commercially available protein can be used. Protein powder with good emulsification and solubility is preferred. Protein is an amphiphilic molecule having a hydrophilic group and a lipophilic group, which can be adsorbed on the oil-water interface to form a strong viscoelastic film that is resistant to mechanical stress and stabilizes the emulsion.

[0018] As an embodiment, the edible oil includes at least one of soybean oil, rapeseed oil and corn oil.

[0019] As an embodiment, the emulsifier is a lipophilic emulsifier.

[0020] Preferably, the emulsifier includes at least one of polyglycerol ricinoleate, sucrose fatty acid ester and phospholipid.

[0021] As an embodiment, the food-derived active peptide is water-soluble.

[0022] The food-derived active peptides in the present invention are short-chain amino acid peptides produced by hydrolysis of natural food proteins, and have a variety of excellent functional activities. The food-derived active peptides in the present invention can be selected from commercially available peptide products. As an embodiment, the food-derived active peptides are at least one of bovine blood protein peptides, chicken gizzard peptides, and soybean peptides with good water solubility.

[0023] The present invention also relates to a method for preparing the above-mentioned food-derived active peptide taste-masking emulsion, comprising the following steps:

[0024] (1) dissolving the food-derived active peptides in water as the internal water phase;

[0025] (2) dissolving an emulsifier in edible oil as a mixed oil phase, mixing it with an inner water phase, and subjecting it to a shearing treatment to obtain an oil-in-water primary emulsion; wherein the mixed oil phase is wrapped around the outer surface of the inner water phase;

[0026] (3) mixing and dissolving the protein and polysaccharide in water as the external aqueous phase;

[0027] (4) The water-in-oil primary emulsion is mixed with external water to obtain a food-derived active peptide taste-masking emulsion.

[0028] Preferably, step (1) further comprises at least one of the following conditions:

[0029] i1) the concentration of the food-derived active peptide in the inner aqueous phase is 20%-40% w / v;

[0030] i2) stirring while dissolving, with the stirring time being not less than 30 minutes, to ensure that the food-derived active peptides are fully dissolved in water.

[0031] More preferably, step (1) comprises the following steps:

[0032] The food-derived active peptide is dissolved in water to obtain a food-derived active peptide solution as the inner water phase, wherein the concentration of the food-derived active peptide solution is 20%-40% w / v; and a magnetic stirrer is used to stir for more than 30 minutes at room temperature to ensure that the food-derived active peptide is fully dissolved in water.

[0033] Unless otherwise specified, "w / v" in the present invention means "g / mL".

[0034] Preferably, step (2) further comprises at least one of the following conditions:

[0035] ii1) the mass ratio of the inner water phase to the mixed oil phase is 2-4:6-8;

[0036] ii2) the dissolving temperature is 35-45°C;

[0037] ii3) stirring while dissolving, the stirring time being not less than 1 hour;

[0038] ii4) The specific steps of the shearing treatment are as follows: pour the inner water phase into the mixed oil phase and shear for 3-4 minutes at 11000-13000 rpm. The shearing can be performed using a high-speed disperser.

[0039] More preferably, step (2) comprises the following steps:

[0040] The emulsifier is mixed with the edible oil, wherein the mass ratio of the emulsifier to the edible oil is 4:96-6:94; the emulsifier is stirred for more than 1 hour by a magnetic stirrer at 35-45°C to ensure that the emulsifier is fully dissolved in the edible oil as a mixed oil phase; the inner water phase is slowly poured into the mixed oil phase, and sheared for 3-4 minutes by a high-speed disperser at 11000-13000rpm to obtain the oil-in-water primary emulsion, wherein the mass ratio of the inner water phase to the mixed oil phase is 2:8-4:6.

[0041] Preferably, step (3) further comprises at least one of the following conditions:

[0042] iii1) the protein accounts for 3-5% w / v of the external aqueous phase, and the polysaccharide accounts for 0.1%-0.25% w / v of the external aqueous phase;

[0043] iii2) stirring while dissolving, with the stirring time being not less than 3 hours to ensure that the protein or polysaccharide is fully dissolved;

[0044] iii3) After dissolution, the mixture was placed at 4°C for 12 hours to obtain an external aqueous phase.

[0045] More preferably, step (3) comprises the following steps:

[0046] The protein accounts for 3-5% w / v of the external aqueous phase, and the polysaccharide accounts for 0.1%-0.25% w / v of the external aqueous phase. After stirring with a magnetic stirrer for more than 3 hours at room temperature, the mixture is stored in a 4°C refrigerator overnight for hydration to obtain the external aqueous phase.

[0047] Preferably, step (4) further comprises at least one of the following conditions:

[0048] iiii1) adding the water-in-oil primary emulsion into the external aqueous phase and mixing while performing shearing treatment.

[0049] iiii2) The mass ratio of the water-in-oil primary emulsion to the external aqueous phase is 2-5:5-8.

[0050] More preferably, two shearing treatments are performed in 41), firstly, the first shearing is performed at 6000-8000 rpm for 1-2 min, and then the second shearing is performed at 9000-11000 rpm for 1-2 min.

[0051] More preferably, step (4) comprises the following steps:

[0052] The water-in-oil primary emulsion is slowly added to the external aqueous phase, and sheared and dispersed for 1-2 minutes at 6000-8000 rpm by a high-speed shearing machine, and then sheared for 1-2 minutes at 9000-11000 r / min, so as to finally prepare the food-borne active peptide taste-masking emulsion; wherein the mass ratio of the water-in-oil primary emulsion to the external aqueous phase is 2-5:5-8.

[0053] The beneficial effects of the present invention are:

[0054] The present invention uses two biological macromolecules, protein and polysaccharide, to construct a double emulsion system capable of encapsulating food-derived active peptides, which has a good taste masking effect and can effectively mask the unpleasant flavor of food-derived active peptides, thereby improving their sensory acceptability; and improves the stability of the emulsion system and reduces the particle size of the emulsion system. At the same time, the use of two natural macromolecules, protein and polysaccharide, as wall materials has the outstanding advantages of being green, environmentally friendly, and environmentally friendly.

[0055] The preparation method of the invention is simple and rapid, can be widely used in the taste masking of food-derived active peptides, can realize the efficient embedding of various bioactive peptides, and enhance the practical application function of peptide products.

[0056] The food-derived active peptide taste-masking emulsion prepared by the present invention has good storage stability, uniform distribution of emulsion droplets, no adverse phenomena such as demulsification, stratification, flocculation, etc., high consumer acceptance, and is suitable for large-scale promotion and use. BRIEF DESCRIPTION OF THE DRAWINGS

[0057] Figure 1 This is the electronic nose analysis spectrum of the food-derived active peptide taste-masking emulsion and bovine blood protein peptide solution provided in Example 1 of the present invention.

[0058] Figure 2 This is a schematic diagram of the storage of the food-derived active peptide taste-masking emulsion provided in Example 1 of the present invention in an environment of 4°C.

[0059] Figure 3A It is a microstructure diagram of the food-derived active peptide taste-masking emulsion of Example 1 of the present invention and Comparative Examples 1 and 2, with a scale bar of 50 μm.

[0060] Figure 3B The particle size distribution diagram of the food-derived active peptide taste-masking emulsion of Example 1 and Comparative Examples 1 and 2 of the present invention.

[0061] Figure 3C This is a Turbiscan stability index analysis chart of the food-derived active peptide taste-masking emulsion of Example 1 and Comparative Examples 1 and 2 of the present invention.

[0062] Figure 4A The microstructure diagram of the food-derived active peptide taste-masking emulsion of Example 1 and Comparative Example 3 of the present invention.

[0063] Figure 4B The particle size distribution diagram of the food-derived active peptide taste-masking emulsion of Example 1 and Comparative Example 3 of the present invention.

[0064] Figure 4C This is a Turbiscan stability index analysis chart of the food-derived active peptide taste-masking emulsion of Example 1 and Comparative Example 3 of the present invention.

[0065] Figure 4D The electronic nose analysis graphs of the food-derived active peptide taste-masking emulsions of Example 1 and Comparative Example 3 of the present invention are shown.

[0066] Figure 5A The microstructure diagram of the food-derived active peptide taste-masking emulsion of Example 2, Example 3, and Example 4 of the present invention, scale bar = 50 μm.

[0067] Figure 5B This is a particle size distribution diagram of the food-derived active peptide taste-masking emulsion of Example 2, Example 3, and Example 4 of the present invention.

[0068] Figure 5C This is a Turbiscan stability index analysis chart of the food-derived active peptide taste-masking emulsion of Example 2, Example 3, and Example 4 of the present invention.

[0069] Figure 5D This is the electronic nose analysis spectrum of the food-borne active peptide taste-masking emulsion of Example 2, Example 3, and Example 4 of the present invention. DETAILED DESCRIPTION

[0070] The present invention will be further described below in conjunction with specific embodiments, and the advantages and features of the present invention will become clearer as the description proceeds. However, these embodiments are exemplary only and do not constitute any limitation to the scope of the present invention. It should be understood by those skilled in the art that the details and forms of the technical solution of the present invention may be modified or replaced without departing from the spirit and scope of the present invention, but these modifications and replacements all fall within the scope of protection of the present invention.

[0071] The sources of raw materials used in various embodiments of the present invention are shown in Table 1.

[0072] Table 1 Source of raw materials

[0073] Raw material name factory Bovine blood protein peptide Inner Mongolia Tianqi Biotechnology Co., Ltd. Chicken Glycyrrhizic Acid Peptide Xi'an Xinyiran Biotechnology Co., Ltd. Soy peptide Hangzhou Kangyuan Food Technology Co., Ltd. Polyglyceryl Ricinoleate Shanghai Yuanye Biotechnology Co., Ltd. Sucrose fatty acid esters Shanghai Yuanye Biotechnology Co., Ltd. Phospholipids Avituo (Shanghai) Pharmaceutical Technology Co., Ltd. Soybean Oil Arawana Cereals, Oils and Foodstuffs Co., Ltd. Rapeseed Oil Arawana Cereals, Oils and Foodstuffs Co., Ltd. Corn Oil Arawana Cereals, Oils and Foodstuffs Co., Ltd. Whey protein Shanghai Yuanye Biotechnology Co., Ltd. Soy Protein Isolate Shanghai Yuanye Biotechnology Co., Ltd. Konjac Glucomannan Hefei Bomei Biotechnology Co., Ltd. Xanthan gum Ordos Zhongxuan Biochemical Co., Ltd. Guar gum Beijing Guarrun Technology Co., Ltd.

[0074] Example 1

[0075] Preparation of water-in-oil primary emulsion: Weigh 4g of bovine blood protein peptide and dissolve it in 20g of pure water, stir it with a magnetic stirrer for 30min at room temperature to ensure that the food-derived peptide is fully dissolved in the purified water to prepare an inner water phase; weigh polyglycerol ricinoleate and soybean oil at a mass ratio of 5:95, mix the two at 37°C and stir them with a magnetic stirrer for 1h to ensure that the polyglycerol ricinoleate is fully dissolved in the soybean oil to prepare a mixed oil phase. Then, the inner water phase and the mixed oil phase are mixed at a mass ratio of 2:8, and sheared for 3min at 12000rpm by a high-speed disperser to obtain the water-in-oil primary emulsion.

[0076] Further, 3g of whey protein and 0.25g of konjac glucomannan were dissolved in 100mL of pure water at the same time, stirred for 3h at room temperature using a magnetic stirrer and stored in a refrigerator at 4°C overnight for hydration to obtain the external aqueous phase. The prepared water-in-oil primary emulsion was weighed and slowly added to the external aqueous phase at a mass ratio of 3:7, and sheared and dispersed for 1min at 6000rpm by a high-speed shearing machine and then sheared for 1min at 10000r / min to obtain the food-derived active peptide taste-masking emulsion.

[0077] On this basis, the electronic nose was used to analyze the volatile odor components of the double emulsion taste-masking emulsion containing bovine blood protein peptide (i.e., the food-derived active peptide taste-masking emulsion prepared in Example 1) and the bovine blood protein peptide aqueous solution containing the same peptide concentration (1 wt%) (i.e., control group 1). The analysis results are as follows: Figure 1As shown, the results show that compared with the bovine blood protein peptide aqueous solution of the same concentration, the volatile components of bovine blood protein peptide in the double emulsion taste-masking emulsion encapsulating bovine blood protein peptide measured by the electronic nose are greatly reduced, so it can be concluded that the volatile components of the peptide in the bovine blood protein peptide aqueous solution are greatly masked. The human nose olfactory identification also confirms that the food-derived active peptide taste-masking emulsion of the present invention can effectively mask the unpleasant odor of bovine blood protein peptide.

[0078] Furthermore, Figure 2 The figure shows a microscopic picture of the double emulsion taste-masking emulsion embedded with bovine blood protein peptide prepared in this example stored at 4°C for 21 days observed by a microscopic particle imaging device. The result shows that the emulsion droplets of the food-borne active peptide taste-masking emulsion of the present invention are evenly distributed during storage, and no undesirable phenomena such as demulsification, stratification, and flocculation occur. The emulsion has good stability, indicating that the food-borne active peptide taste-masking emulsion provided in this example is suitable for the application and promotion of bad-flavor peptide products with good water solubility.

[0079] Example 2

[0080] Preparation of water-in-oil primary emulsion: 8g of bovine blood protein peptide was weighed and dissolved in 20g of pure water, and stirred by a magnetic stirrer for 40min at room temperature to ensure that the food-derived peptide was fully dissolved in the purified water to prepare the inner water phase; polyglycerol ricinoleate and soybean oil were weighed at a mass ratio of 6:94, and the two were mixed at 37°C and stirred by a magnetic stirrer for 1h to ensure that the polyglycerol ricinoleate was fully dissolved in the soybean oil. Subsequently, the inner water phase and the mixed oil phase were mixed at a ratio of 3:7, and sheared by a high-speed disperser at 13000rpm for 3min to obtain the water-in-oil primary emulsion.

[0081] Further, 5 g of whey protein and 0.25 g of guar gum were dissolved in 100 mL of pure water at the same time, stirred for 3 h by a magnetic stirrer at room temperature, and stored in a refrigerator at 4°C for overnight hydration to obtain the external aqueous phase. The above-prepared water-in-oil primary emulsion was weighed and slowly added to the external aqueous phase at a mass ratio of 2:8, and sheared and dispersed for 2 min by a high-speed shearing machine at 6000 rpm and then sheared for 2 min at 9000 r / min to obtain the food-derived active peptide taste-masking emulsion.

[0082] Example 3

[0083] Preparation of water-in-oil primary emulsion: 6 g of bovine blood protein peptide was weighed and dissolved in 20 g of pure water, and stirred for 40 min by a magnetic stirrer at room temperature to ensure that the food-derived peptide was fully dissolved in the purified water to prepare an inner water phase; polyglycerol ricinoleate and rapeseed oil were weighed at a mass ratio of 5:95, and the two were mixed at 35°C and stirred for 1 h by a magnetic stirrer to ensure that the polyglycerol ricinoleate was fully dissolved in the rapeseed oil. Subsequently, the inner water phase and the mixed oil phase were mixed at a ratio of 4:6, and sheared for 4 min by a high-speed disperser at 11000 rpm to obtain the water-in-oil primary emulsion.

[0084] Further, 3g of whey protein and 0.25g of xanthan gum were dissolved in 100mL of pure water at the same time, stirred for 3h by a magnetic stirrer at room temperature and stored in a refrigerator at 4°C overnight for hydration to obtain the external aqueous phase. The prepared water-in-oil primary emulsion was weighed and slowly added to the external aqueous phase at a mass ratio of 2:8, and sheared and dispersed for 1min by a high-speed shearing machine at 8000rpm and then sheared for 1min at 11000r / min to obtain the food-derived active peptide taste-masking emulsion.

[0085] Example 4

[0086] Preparation of water-in-oil primary emulsion: 4 g of bovine blood protein peptide was weighed and dissolved in 20 g of pure water, and stirred for 40 min by a magnetic stirrer at room temperature to ensure that the food-derived peptide was fully dissolved in the purified water to prepare an inner water phase; sucrose fatty acid ester and corn oil were weighed at a mass ratio of 4:96, and the two were mixed at 45°C and stirred for 1 h by a magnetic stirrer to ensure that the sucrose fatty acid ester was fully dissolved in the corn oil. Subsequently, the inner water phase and the mixed oil phase were mixed at a ratio of 2:8, and sheared for 3 min by a high-speed disperser at 12,000 rpm to obtain the water-in-oil primary emulsion.

[0087] Further, 3g of soy protein isolate and 0.1g of konjac glucoside were dissolved in 100mL of pure water, stirred for 3h by a magnetic stirrer at room temperature and stored in a refrigerator at 4°C overnight for hydration to obtain the external aqueous phase. The prepared water-in-oil primary emulsion was weighed and slowly added to the external aqueous phase at a mass ratio of 5:5, and sheared and dispersed for 1min by a high-speed shearing machine at 6000rpm and then sheared for 1min at 10000r / min to obtain the food-derived active peptide taste-masking emulsion.

[0088] Example 5

[0089] Preparation of water-in-oil primary emulsion: 4g chicken gizzard peptide was weighed and dissolved in 20g pure water, and stirred for 30min by a magnetic stirrer at room temperature to ensure that the food-derived peptide was fully dissolved in the purified water to prepare the inner water phase; phospholipids and soybean oil were weighed at a mass ratio of 5:95, and the two were mixed at 37°C and stirred for 1h by a magnetic stirrer to ensure that the phospholipids were fully dissolved in the soybean oil. Subsequently, the inner water phase and the mixed oil phase were mixed at a ratio of 2:8, and sheared for 3min by a high-speed disperser at 12000rpm to obtain the water-in-oil primary emulsion.

[0090] Further, 3g of whey protein and 0.25g of konjac glucomannan were dissolved in 100mL of pure water at the same time, stirred for 3h using a magnetic stirrer at room temperature and stored in a refrigerator at 4°C for overnight hydration to obtain the external aqueous phase. The prepared water-in-oil primary emulsion was weighed and slowly added to the external aqueous phase at a mass ratio of 3:7, and sheared and dispersed for 1min at 6000rpm by a high-speed shearing machine and then sheared for 1min at 10000r / min to obtain the food-derived active peptide taste-masking emulsion.

[0091] Example 6

[0092] Preparation of water-in-oil primary emulsion: Weigh 4g soybean peptide and dissolve it in 20g pure water, stir it with a magnetic stirrer for 30min at room temperature to ensure that the food-derived peptide is fully dissolved in the purified water to prepare the inner water phase; weigh polyglycerol ricinoleate and soybean oil at a mass ratio of 5:95, mix the two at 37°C and stir them with a magnetic stirrer for 1h to ensure that the polyglycerol ricinoleate is fully dissolved in the soybean oil. Then, mix the inner water phase with the mixed oil phase at a ratio of 2:8, and shear it for 3min at 12000rpm using a high-speed disperser to obtain the water-in-oil primary emulsion.

[0093] Further, 3g of whey protein and 0.25g of konjac glucomannan were dissolved in 100mL of pure water at the same time, stirred for 3h using a magnetic stirrer at room temperature and stored in a refrigerator at 4°C for overnight hydration to obtain the external aqueous phase. The prepared water-in-oil primary emulsion was weighed and slowly added to the external aqueous phase at a mass ratio of 3:7, and sheared and dispersed for 1min at 6000rpm by a high-speed shearing machine and then sheared for 1min at 10000r / min to obtain the food-derived active peptide taste-masking emulsion.

[0094] Comparative Example 1

[0095] The difference from Example 1 is that the raw materials for preparing the external aqueous phase lack konjac glucomannan, the amount of whey protein used is 3.25 g, and the rest of the method is the same as Example 1.

[0096] Comparative Example 2

[0097] The difference from Example 1 is that the raw materials for preparing the external aqueous phase lack whey protein, and the amount of konjac glucomannan is 0.25 g. Too much konjac glucoside cannot be used to prepare an emulsion, so 0.25 g is used for comparative testing. The rest of the methods are the same as in Example 1.

[0098] Figure 3A , Figure 3B , Figure 3C The microstructure diagram, particle size distribution diagram and Turbiscan stability test results of the food-borne active peptide taste-masking emulsion of Example 1 and Comparative Example 1 and Comparative Example 2 obtained by using a microscopic particle imaging instrument, a laser particle size analyzer and a stability analyzer respectively (wherein the stability index TSI can reflect the movement of droplets in the food-borne active peptide taste-masking emulsion over time. Generally speaking, TSI is negatively correlated with the stability of the food-borne active peptide taste-masking emulsion, and a low TSI value indicates that the food-borne active peptide taste-masking emulsion is less likely to undergo phase separation and has higher stability).

[0099] from Figure 3A-3C It can be seen from the table that the food-borne active peptide taste-masking emulsions obtained by using whey protein or konjac glucomannan as the external aqueous phase in comparative examples 1-2 all have large particle sizes and uneven distribution; with the passage of storage time, the TSI values ​​of all food-borne active peptide taste-masking emulsion samples are improved to varying degrees, among which the TSI value of the food-borne active peptide taste-masking emulsion co-coated with whey protein and konjac glucomannan in Example 1 is significantly lower than that of the food-borne active peptide taste-masking emulsions coated with whey protein or konjac glucomannan alone in comparative examples 1-2, and its TSI value growth trend is the most gentle, indicating that the combined use of whey protein and konjac glucoside has a significant effect on improving the emulsification stability and can better maintain a stable emulsion state.

[0100] Protein and polysaccharide play different roles in emulsions. Protein as an emulsifier can quickly and significantly reduce the interfacial tension of the oil-water interface, so that a large number of dispersed small droplets form a large interfacial area. Once a fine emulsion is produced, the flocculation or aggregation of the droplets must be prevented in order for the emulsion to obtain long-term stability. The introduction of polysaccharides as stabilizers can change the interfacial properties of the emulsion by forming a polysaccharide-protein double-layer interface. In addition, polysaccharides can form a network structure in the aqueous phase, which limits the fluidity of oil droplets through steric hindrance, inhibits the aggregation of oil droplets, and maintains the emulsion particle size at a smaller level. The formation of small-size droplets is also more conducive to the stability of the emulsion. The joint use of protein and polysaccharide forms a protein-polysaccharide composite adsorption layer on the surface of the oil droplets, which can effectively reduce the interfacial tension and promote the reduction of the oil droplet particle size. Therefore, under the joint action of whey protein and konjac glucoside, an emulsion system with smaller particle size, uniform distribution and better long-term stability can be obtained.

[0101] Comparative Example 3

[0102] The difference from Example 1 is that the raw materials for preparing the external aqueous phase are replaced by 3g of sodium starch octenylsuccinate and 0.25g of maltodextrin instead of 3g of whey protein and 0.25g of konjac glucomannan, and the rest of the method is the same as Example 1.

[0103] Figure 4A , Figure 4B , Figure 4C , Figure 4D The microstructure diagram, particle size distribution diagram, Turbiscan stability index analysis and electronic nose analysis diagram of Example 1 and Comparative Example 3 are shown respectively. Figure 4A-4D It can be seen that compared with Example 1 in which whey protein and konjac glucoside were used to prepare the external aqueous phase, the food-derived active peptide taste-masking emulsion prepared with sodium octenyl succinate starch and maltodextrin as the external aqueous phase in Comparative Example 3 was obviously stratified, most of the water-in-oil primary emulsion was not successfully coated by the external aqueous phase, the particle size was large and multimodal distribution was present, and the stability index TSI value was large and showed a rapid upward trend, indicating that the stability of the food-derived active peptide taste-masking emulsion prepared with sodium octenyl succinate starch and maltodextrin as the external aqueous phase was It is significantly lower than the food-derived active peptide taste-masking emulsion with the outer aqueous phase prepared with whey protein and konjac glucoside; on this basis, the volatile odor components of the two were analyzed using an electronic nose. The results showed that the food-derived active peptide taste-masking emulsion with the outer aqueous phase prepared with whey protein and konjac glucoside can mask the volatile components of bovine blood protein peptide to a greater extent. Therefore, it can be concluded that the synergistic effect of whey protein and konjac glucoside is more suitable for the preparation of food-derived active peptide double emulsion taste-masking emulsion.

[0104] Figure 5A , Figure 5B , Figure 5C , Figure 5D The microstructure diagram, particle size distribution diagram, Turbiscan stability index analysis and electronic nose analysis diagram of Example 2, Example 3 and Example 4 are shown respectively. Figure 5A-5D It can be seen that the particle sizes of the taste masking emulsions of Examples 2 to 4 are all less than 10 μm and are evenly distributed, and the stability index TSI values ​​are all less than 2 and have a gentle growth trend; on this basis, the electronic nose is used to analyze the volatile odor components of the two, and the control group 2 is set to have a bovine blood protein peptide solution with a concentration of 1.5wt% (the peptide concentration of the solution is ≤Example 2 to Example 4), from Figure 5D It can be seen that the bad flavor peaks of Examples 2 to 4 are significantly lower than that of the bovine blood protein peptide solution of Control Group 2, indicating that Examples 2 to 4 can effectively mask the volatile components of the bovine blood protein peptide.

[0105] The above detailed description is a specific description of one feasible embodiment of the present invention. The embodiment is not intended to limit the patent scope of the present invention. Any equivalent implementation or modification that does not deviate from the present invention should be included in the scope of the technical solution of the present invention.

Claims

1. A food-derived active peptide taste-masking emulsion, characterized in that: The invention comprises the following raw material components: edible oil, emulsifier, protein, polysaccharide, food-derived active peptide and water.

2. The food-derived active peptide taste-masking emulsion according to claim 1, characterized in that: The mass ratio of the protein to the polysaccharide is 3-5:0.1-0.25; the mass ratio of the emulsifier to the edible oil is 4-6:94-96.

3. The food-derived active peptide taste-masking emulsion according to claim 1 or 2, characterized in that: The polysaccharide includes at least one of konjac glucomannan, xanthan gum and guar gum.

4. The food-derived active peptide taste-masking emulsion according to claim 1 or 2, characterized in that: The protein comprises one or both of whey protein and soy protein isolate.

5. The food-derived active peptide taste-masking emulsion according to claim 1 or 2, characterized in that: The edible oil includes at least one of soybean oil, rapeseed oil and corn oil.

6. The food-derived active peptide taste-masking emulsion according to claim 1 or 2, characterized in that: The emulsifier is a lipophilic emulsifier; and / or the food-derived active peptide is water-soluble.

7. The food-derived active peptide taste-masking emulsion according to claim 6, characterized in that: The emulsifier includes at least one of polyglycerol ricinoleate, sucrose fatty acid ester and phospholipid; and / or the food-derived active peptide includes at least one of bovine blood protein peptide, chicken gizzard peptide and soybean peptide.

8. A method for preparing the food-derived active peptide taste-masking emulsion according to any one of claims 1 to 7, characterized in that: The steps include: (1) dissolving the food-derived active peptides in water as the internal water phase; (2) dissolving an emulsifier in edible oil as a mixed oil phase, mixing the mixed oil phase with an inner water phase, and subjecting the mixed oil phase to a shearing treatment to obtain an oil-in-water primary emulsion; wherein the mixed oil phase is wrapped around the outer surface of the inner water phase; (3) mixing and dissolving the protein and polysaccharide in water as the external aqueous phase; (4) The water-in-oil primary emulsion is mixed with external water to obtain a food-derived active peptide taste-masking emulsion.

9. The preparation method according to claim 8, characterized in that: Step (1) further comprises at least one of the following conditions: i1) the concentration of the food-derived active peptide in the inner aqueous phase is 20%-40% w / v; i2) stirring during the dissolving process, the stirring time being not less than 30 minutes; And / or step (2) further includes at least one of the following conditions: ii1) the mass ratio of the inner water phase to the mixed oil phase is 2-4:6-8; ii2) the dissolving temperature is 35-45°C; ii3) The specific steps of the shearing treatment are as follows: pouring the inner water phase into the mixed oil phase and shearing for 3-4 minutes at 11000-13000 rpm; And / or step (3) further includes at least one of the following conditions: iii1) the protein accounts for 3-5% w / v of the external aqueous phase, and the polysaccharide accounts for 0.1%-0.25% w / v of the external aqueous phase; iii2) stirring while dissolving, and the stirring time is greater than 3 hours; iii3) after dissolution, place at 4°C for 12 hours to obtain an external aqueous phase; And / or step (4) further includes at least one of the following conditions: iiii1) adding the water-in-oil primary emulsion to the external aqueous phase and mixing, while performing shearing treatment; iiii2) The mass ratio of the water-in-oil primary emulsion to the external aqueous phase is 2-5:5-8.

10. The preparation method according to claim 9, characterized in that: iiii1) is sheared twice, first at 6000-8000 rpm for 1-2 min, and then at 9000-11000 rpm for 1-2 min.

Images