Low-molecular-weight buffalo milk polypeptide debitterizing method
By stepwise enzymatic hydrolysis and treatment of buffalo milk peptides with debittering agents such as zein, Euglena polysaccharide, and sodium alginate, the bitterness of buffalo milk peptides has been solved. The prepared low molecular weight peptides maintain good flavor and palatability for a longer period of time and are suitable for chewable tablets and solid beverages.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-01-19
- Publication Date
- 2026-04-14
AI Technical Summary
The peptides prepared by enzymatic hydrolysis of buffalo milk have a bitter taste, which affects palatability and limits the target audience of the product.
Low molecular weight buffalo milk peptides were prepared by stepwise enzymatic hydrolysis combined with debittering agents such as zein, Euglena polysaccharide, and sodium alginate, and then by spray drying. The molecular weight of the peptides was controlled to be below 3500 Da, and the proportion of peptides ≤1500 Da was 60-80 wt%.
It effectively reduces the bitterness of peptides, improves the palatability and storage stability of the product, and allows the product to maintain its best flavor for a longer period of time after flavoring. It is suitable for chewable tablets and solid beverages.
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Abstract
Description
Technical Field
[0001] This invention belongs to the field of polypeptide processing technology, specifically relating to a method for debittering low molecular weight buffalo milk polypeptides. Background Technology
[0002] Buffalo milk is the milk produced by water buffaloes. Its yield is far lower than that of regular cow's milk, but its dry matter content is about 19% higher. Its protein and fat content are 1.5-3 times higher, and its iron and vitamin A content is 80 times and 40 times higher, respectively, making it highly nutritious. The polypeptides obtained by enzymatically hydrolyzing buffalo milk eggs possess certain biological activity and are easily absorbed and utilized by the human body, making them an even more valuable product than buffalo milk itself.
[0003] However, the peptides prepared by enzymatic hydrolysis of buffalo milk are mixed with bitterness, and the taste threshold for bitterness is low. Users can easily perceive the bitterness when using peptide products, which affects palatability and limits the audience of such products. Summary of the Invention
[0004] This invention provides a method for debittering low molecular weight buffalo milk peptides to solve the above-mentioned technical problems.
[0005] To solve the above technical problems, the present invention adopts the following technical solution: A method for debittering low molecular weight buffalo milk peptides, comprising: S1. Buffalo milk is enzymatically hydrolyzed to obtain an enzymatic hydrolysate; S2. Add debittering agent to the enzymatic hydrolysate of S1, stir well, and obtain debittering solution. S3. Sieve and spray dry to obtain low molecular weight buffalo milk peptides; The debittering agent used is 70-90 wt% of the enzymatic hydrolysate. Debittering agents include: zein and Euglena polysaccharide; The Euglena polysaccharide used was 3.5-15 wt% of the debittering agent; The conditions for spray drying are: inlet air temperature 175-195℃, outlet air temperature 75-90℃, feed rate 10-20mL / min, and pressure 0.8-1.5MPa.
[0006] The enzymes used in the enzymatic hydrolysis in step S1 are alkaline protease and whey protease. The hydrolysis temperature is 40-50℃ and the hydrolysis time is 3-6 hours, after which the enzymes are inactivated.
[0007] The amount of enzyme added in step S1 is 2500-4500 U / g of the total slurry weight.
[0008] During enzymatic hydrolysis, alkaline protease is added first, and the mixture is hydrolyzed for 2-4 hours, followed by ultrafiltration to obtain permeate 1; whey protease is added to the retentate, and the mixture is hydrolyzed for 1-2 hours, followed by ultrafiltration to obtain permeate 2; permeate 1 and permeate 2 are combined to obtain the enzymatic hydrolysate.
[0009] After merging, add exonuclease and endonuclease at a concentration of 1500-2000 U / g, hydrolyze for 15-40 minutes, and then ultrafilter to obtain the hydrolysate.
[0010] The debittering agent used in step S2 also includes sodium alginate, with the amount of sodium alginate being 0.5-2 wt% of the debittering agent.
[0011] The debittering agent used in step S2 also includes sodium carboxymethyl cellulose, in an amount of 0.2-1.2 wt%.
[0012] The sieve used for sieving in step S3 is 200-300 mesh.
[0013] The low molecular weight buffalo milk peptides obtained in step S4 have a molecular weight ≤3500 Da.
[0014] The proportion of low molecular weight buffalo milk peptides with a molecular weight ≤1500 Da obtained in step S4 is 60-80 wt%.
[0015] Compared with the prior art, the present invention has the following beneficial effects: In this application, the enzymatic hydrolysis of buffalo milk is carried out in a stepwise manner: first, alkaline protease is used for enzymatic hydrolysis, then the ultrafiltration retentate is used for enzymatic hydrolysis with whey protease, and the permeate from the two enzymatic hydrolysis processes is further treated with exoprotease and endoprotease. In this way, the generated polypeptides can be avoided from being over-enzymatically hydrolyzed.
[0016] The added debittering agent, when mixed with the enzymatic hydrolysate, effectively removes bitterness. Zeatin can bind to the hydrophobic amino groups produced after enzymatic hydrolysis, thereby significantly reducing the bitterness of the peptides. Euglena polysaccharide serves as a framework to enhance the coating of peptides by zeatin and improve the debittering effect. The added sodium alginate improves the stability of the peptides and has a certain sustained-release effect.
[0017] The small molecule peptides in buffalo milk prepared by this invention have a molecular weight range of ≤3500Da, and the proportion of ≤1500Da is 60-80wt%, which can be better absorbed by the human body and facilitate the use of flavoring agents in subsequent processing, thus improving the processing flexibility.
[0018] After flavoring, the prepared chewable tablets can be stored for 18 months with only a very slight bitterness, and the solid beverage can be stored for 12 months with only a very slight bitterness. Both maintain good flavor stability during the long storage period. Detailed Implementation
[0019] To facilitate a better understanding of the present invention, the following examples are provided. These examples fall within the scope of protection of the present invention, but do not limit the scope of protection of the present invention.
[0020] Example 1 A method for debittering low molecular weight buffalo milk peptides, comprising: S1. Buffalo milk is enzymatically hydrolyzed to obtain an enzymatic hydrolysate; S2. Add debittering agent to the enzymatic hydrolysate of S1, stir well, and obtain debittering solution. S3. Sieve and spray dry to obtain low molecular weight buffalo milk peptides; The debittering agent used was 70 wt% of the enzymatic hydrolysate. Debittering agents include: zein and Euglena polysaccharide; zein is treated with alkaline protease before use, with a hydrolysis degree of 10% and a molecular weight of 2kDa after hydrolysis; The Euglena polysaccharide used was 3.5 wt% of the debittering agent; The spray drying conditions are: inlet air temperature 175℃, outlet air temperature 75℃, feed rate 10mL / min, and pressure 0.8MPa.
[0021] The enzymes used in the enzymatic hydrolysis in step S1 are alkaline protease and whey protease. The hydrolysis temperature is 40℃ and the hydrolysis time is 3h, followed by enzyme inactivation.
[0022] The amount of enzyme added in step S1 is 2500 U / g of the total slurry weight.
[0023] During enzymatic hydrolysis, alkaline protease was first added, and the mixture was hydrolyzed for 2 hours, followed by ultrafiltration to obtain permeate 1. Whey protease was then added to the retentate, and the mixture was hydrolyzed for 1 hour, followed by ultrafiltration to obtain permeate 2. Permeate 1 and permeate 2 were combined to obtain the enzymatic hydrolysate.
[0024] After merging, add exonuclease and endonuclease at a concentration of 1500 U / g, hydrolyze for 15 min, and then ultrafilter to obtain the hydrolysate.
[0025] The debittering agent used in step S2 also includes sodium alginate, which is 0.5 wt% of the debittering agent.
[0026] The debittering agent used in step S2 also includes sodium carboxymethyl cellulose, at a dosage of 0.2 wt% of the debittering agent.
[0027] The sieve used for sieving in step S3 is 200 mesh.
[0028] The low molecular weight buffalo milk peptides obtained in step S4 have a molecular weight ≤3500 Da.
[0029] The proportion of low molecular weight buffalo milk peptides with a molecular weight ≤1500 Da obtained in step S4 is 60 wt%.
[0030] Example 2 A method for debittering low molecular weight buffalo milk peptides, comprising: S1. Buffalo milk is enzymatically hydrolyzed to obtain an enzymatic hydrolysate; S2. Add debittering agent to the enzymatic hydrolysate of S1, stir well, and obtain debittering solution. S3. Sieve and spray dry to obtain low molecular weight buffalo milk peptides; The debittering agent used was 75 wt% of the enzymatic hydrolysate. Debittering agents include: zein and Euglena polysaccharide; zein is treated with alkaline protease before use, with a hydrolysis degree of 15% and a molecular weight of 5kDa after hydrolysis; The Euglena polysaccharide used was 2 wt% of the debittering agent; The spray drying conditions are: inlet air temperature 180℃, outlet air temperature 80℃, feed rate 15mL / min, and pressure 1.0MPa.
[0031] The enzymes used in step S1 for enzymatic hydrolysis are alkaline protease and whey protease. The hydrolysis temperature is 45℃ and the hydrolysis time is 4h, followed by enzyme inactivation.
[0032] The amount of enzyme added in step S1 is 3000 U / g of the total slurry weight.
[0033] During enzymatic hydrolysis, alkaline protease was first added, and the mixture was hydrolyzed for 3 hours, followed by ultrafiltration to obtain permeate 1. Whey protease was then added to the retentate, and the mixture was hydrolyzed for 1.5 hours, followed by ultrafiltration to obtain permeate 2. Permeate 1 and permeate 2 were combined to obtain the enzymatic hydrolysate.
[0034] After merging, add exonuclease and endonuclease at a concentration of 2000 U / g, hydrolyze for 20 minutes, and then ultrafilter to obtain the hydrolysate.
[0035] The debittering agent used in step S2 also includes sodium alginate, with the amount being 1 t% of the debittering agent.
[0036] The debittering agent used in step S2 also includes sodium carboxymethyl cellulose, at a dosage of 0.4 wt% of the debittering agent.
[0037] The sieve used for sieving in step S3 is 200 mesh.
[0038] The low molecular weight buffalo milk peptides obtained in step S4 have a molecular weight ≤3500 Da.
[0039] The proportion of low molecular weight buffalo milk peptides with a molecular weight ≤1500 Da obtained in step S4 is 65 wt%.
[0040] Example 3 A method for debittering low molecular weight buffalo milk peptides, comprising: S1. Buffalo milk is enzymatically hydrolyzed to obtain an enzymatic hydrolysate; S2. Add debittering agent to the enzymatic hydrolysate of S1, stir well, and obtain debittering solution. S3. Sieve and spray dry to obtain low molecular weight buffalo milk peptides; The debittering agent used was 90 wt% of the enzymatic hydrolysate. Debittering agents include: zein and Euglena polysaccharide; zein is treated with alkaline protease before use, with a degree of hydrolysis of 20% and a molecular weight of 15 kDa after hydrolysis; The Euglena polysaccharide used was 15 wt% of the debittering agent; The spray drying conditions are: inlet air temperature 195℃, outlet air temperature 90℃, feed rate 20mL / min, and pressure 1.5MPa.
[0041] The enzymes used in step S1 for enzymatic hydrolysis are alkaline protease and whey protease. The hydrolysis temperature is 50℃ and the hydrolysis time is 6 hours, after which the enzymes are inactivated.
[0042] The amount of enzyme added in step S1 is 4500 U / g of the total slurry weight.
[0043] During enzymatic hydrolysis, alkaline protease was first added, and the mixture was hydrolyzed for 4 hours, followed by ultrafiltration to obtain permeate 1. Whey protease was then added to the retentate, and the mixture was hydrolyzed for 2 hours, followed by ultrafiltration to obtain permeate 2. Permeate 1 and permeate 2 were combined to obtain the enzymatic hydrolysate.
[0044] After merging, add exonuclease and endonuclease at a concentration of 2000 U / g, hydrolyze for 40 min, and then ultrafilter to obtain the hydrolysate.
[0045] The debittering agent used in step S2 also includes sodium alginate, which is used at 2 wt% of the debittering agent.
[0046] The debittering agent used in step S2 also includes sodium carboxymethyl cellulose, at a dosage of 1.2 wt% of the debittering agent.
[0047] The sieve used for sieving in step S3 is 300 mesh.
[0048] The low molecular weight buffalo milk peptides obtained in step S4 have a molecular weight ≤3500 Da.
[0049] The proportion of low molecular weight buffalo milk peptides with a molecular weight ≤1500 Da obtained in step S4 is 70 wt%.
[0050] Example 4 A method for debittering low molecular weight buffalo milk peptides, comprising: S1. Buffalo milk is enzymatically hydrolyzed to obtain an enzymatic hydrolysate; S2. Add debittering agent to the enzymatic hydrolysate of S1, stir well, and obtain debittering solution. S3. Sieve and spray dry to obtain low molecular weight buffalo milk peptides; The debittering agent used was 80 wt% of the enzymatic hydrolysate. Debittering agents include: zein and Euglena polysaccharide; zein is treated with alkaline protease before use, with a hydrolysis degree of 15% and a molecular weight of 7kDa after hydrolysis; The Euglena polysaccharide used was 8 wt% of the debittering agent; The spray drying conditions are: inlet air temperature 180℃, outlet air temperature 85℃, feed rate 150mL / min, and pressure 1.2MPa.
[0051] The enzymes used in step S1 for enzymatic hydrolysis are alkaline protease and whey protease. The hydrolysis temperature is 45℃ and the hydrolysis time is 5h, followed by enzyme inactivation.
[0052] The amount of enzyme added in step S1 is 4000 U / g of the total slurry weight.
[0053] During enzymatic hydrolysis, alkaline protease was first added, and the mixture was hydrolyzed for 3 hours, followed by ultrafiltration to obtain permeate 1. Whey protease was then added to the retentate, and the mixture was hydrolyzed for 2 hours, followed by ultrafiltration to obtain permeate 2. Permeate 1 and permeate 2 were combined to obtain the enzymatic hydrolysate.
[0054] After merging, add exonuclease and endonuclease at a concentration of 2000 U / g, hydrolyze for 40 min, and then ultrafilter to obtain the hydrolysate.
[0055] The debittering agent used in step S2 also includes sodium alginate, which is used at 2 wt% of the debittering agent.
[0056] The debittering agent used in step S2 also includes sodium carboxymethyl cellulose, at a dosage of 1.2 wt% of the debittering agent.
[0057] The sieve used for sieving in step S3 is 300 mesh.
[0058] The low molecular weight buffalo milk peptides obtained in step S4 have a molecular weight ≤3500 Da.
[0059] The proportion of low molecular weight buffalo milk peptides with a molecular weight ≤1500 Da obtained in step S4 is 75 wt%.
[0060] Example 5 A method for debittering low molecular weight buffalo milk peptides, comprising: S1. Buffalo milk is enzymatically hydrolyzed to obtain an enzymatic hydrolysate; S2. Add debittering agent to the enzymatic hydrolysate of S1, stir well, and obtain debittering solution. S3. Sieve and spray dry to obtain low molecular weight buffalo milk peptides; The debittering agent used was 75 wt% of the enzymatic hydrolysate. Debittering agents include: zein and Euglena polysaccharide; zein is treated with alkaline protease before use, with a degree of hydrolysis of 15% and a molecular weight of 10 kDa after hydrolysis; The Euglena polysaccharide used was 6 wt% of the debittering agent; The spray drying conditions are: inlet air temperature 180℃, outlet air temperature 80℃, feed rate 15mL / min, and pressure 1.2MPa.
[0061] The enzymes used in step S1 for enzymatic hydrolysis are alkaline protease and whey protease. The hydrolysis temperature is 45℃ and the hydrolysis time is 5h, followed by enzyme inactivation.
[0062] The amount of enzyme added in step S1 is 4500 U / g of the total slurry weight.
[0063] During enzymatic hydrolysis, alkaline protease was first added, and the mixture was hydrolyzed for 3 hours, followed by ultrafiltration to obtain permeate 1. Whey protease was then added to the retentate, and the mixture was hydrolyzed for 1 hour, followed by ultrafiltration to obtain permeate 2. Permeate 1 and permeate 2 were combined to obtain the enzymatic hydrolysate.
[0064] After merging, add exonuclease and endonuclease at a concentration of 1500 U / g, hydrolyze for 20 min, and then ultrafilter to obtain the hydrolysate.
[0065] The debittering agent used in step S2 also includes sodium alginate, which is 0.5 wt% of the debittering agent.
[0066] The debittering agent used in step S2 also includes sodium carboxymethyl cellulose, at a dosage of 0.3 wt% of the debittering agent.
[0067] The sieve used for sieving in step S3 is 300 mesh.
[0068] The low molecular weight buffalo milk peptides obtained in step S4 have a molecular weight ≤3500 Da.
[0069] The proportion of low molecular weight buffalo milk peptides with a molecular weight ≤1500 Da obtained in step S4 is 80 wt%.
[0070] Comparative Example 1 Same as in Example 4, except that the debittering agent does not contain Euglena polysaccharide.
[0071] Comparative Example 2 Same as Example 4, except that the debittering agent does not contain sodium alginate.
[0072] Comparative Example 3 Same as in Example 4, except that the debittering agent does not contain zein.
[0073] Comparative Example 4 Same as Example 4, except that the debittering agent does not contain zein, Euglena polysaccharide, or sodium alginate.
[0074] Comparative Example 5 Same as in Example 4, except that the debittering agent is β-cyclodextrin.
[0075] Experiment 1 Relevant standards: General Introduction to Sensory Analysis Methodology (GB / T10220-2012) and Sensory Analysis Selection, Training and Management Evaluators Part 1: Selection of Evaluators (GB / T16291.1-2012).
[0076] Buffalo milk: The source of the buffalo milk peptides was the Guiping Ranch located in Guiping City, which was established by the applicant. The peptides were prepared using the methods of Examples 1-5 and Comparative Examples 1-5.
[0077] Ten sensory evaluators were randomly selected, aged 23-35, with no smoking, oral diseases, taste disorders, or congenital tolerance or allergies that might affect the normal conduct of sensory evaluation.
[0078] Sensory evaluation was conducted using quinine hydrochloric acid aqueous solution as the standard, with concentrations of 0, 10 mg / L, 20 mg / L, 40 mg / L, 80 mg / L, and 150 mg / L, corresponding to scores of 0, 1, 3, 5, 7, and 9 out of 10.
[0079] When conducting sensory evaluation, each sample was tested three times and the average value was taken. During the test, the evaluator first rinsed their mouth, then held 5 mL of the sample solution in their mouth for 10 seconds, then spat it out, rinsed their mouth five times with purified water, and waited for 2 minutes before testing again.
[0080] The bitterness scores for the polypeptide samples were 0, 1-3, 4-6, and 7-9, respectively. The higher the score, the stronger the bitterness. The scoring criteria are shown in Table 1.
[0081] Table 1 Bitterness Scoring Criteria
[0082] The peptides from each group were prepared into a 5 mg / L solution. Each evaluator tested each sample three times, using 5 mL each time. The bitterness of each treatment group was tasted according to the scoring criteria, and a score was assigned. The lower the bitterness score, the less bitter the taste.
[0083] Table 2 Bitterness scores for each group
[0084] As shown in Table 2, the polypeptides prepared in Examples 1-5 of this application have low bitterness values, with sensory scores ranging from 2.0 to 3.1, indicating a mild level of bitterness. The bitterness of Comparative Examples 1-3 is at a significant level, and Comparative Example 4 is severely bitter. Compared with Comparative Examples 1-4, Example 4 of this invention has a lower bitterness value, indicating that the combined use of zein, Euglena polysaccharide, and sodium alginate in this application has a synergistic effect, which can greatly reduce the bitterness of the product.
[0085] Compared with Comparative Example 5, Example 4 also had a lower bitterness value, indicating that the use of zein, Euglena polysaccharide and sodium alginate as debittering agents in this application has a better debittering effect and a more significant debittering effect compared with existing encapsulating agents such as β-cyclodextrin.
[0086] Experiment 2 Relevant standards: General Introduction to Sensory Analysis Methodology (GB / T10220-2012) and Sensory Analysis Selection, Training and Management Evaluators Part 1: Selection of Evaluators (GB / T16291.1-2012).
[0087] The peptides obtained in Example 4 and Comparative Examples 1-5 were used to prepare peptide chewable tablets and peptide solid beverages according to the following formulations.
[0088] The weight ratio of the polypeptide chewable tablets is as follows: 12% maltitol, 0.05% mogroside, 0.6% tartaric acid, 0.5% milk flavoring, 10% maltodextrin, 3% PVP ethanol solution, and polypeptides, totaling 100%; each chewable tablet weighs 1g.
[0089] The weight ratio of the polypeptide solid beverage is as follows: 0.1% steviol glycosides, 8% erythritol, 1.0% citric acid, 0.8% orange flavoring, 5% β-cyclodextrin, and polypeptides, totaling 100%.
[0090] Twenty sensory evaluators were randomly selected, aged 23-35, with no smoking, oral diseases, taste disorders, or congenital tolerance or allergies that might affect the normal conduct of sensory evaluation. The evaluators were randomly divided into two groups of 10 people each, who evaluated the bitterness of chewable tablets and solid beverages during their shelf life.
[0091] Sensory evaluation was conducted using quinine hydrochloric acid aqueous solution as the standard, with concentrations of 0, 2 mg / L, 5 mg / L, 10 mg / L, 20 mg / L, and 50 mg / L, corresponding to scores of 0, 1, 2, 3, 4, and 5 out of 5.
[0092] Table 3. Bitterness Scoring Criteria for Chewable Tablets and Solid Beverages
[0093] The above-mentioned polypeptide chewable tablets were prepared and packaged in ordinary aluminum-plastic blister packs and stored at room temperature. The bitterness of the chewable tablets was scored after storage for 0, 6, 12 and 18 months.
[0094] After preparation, the polypeptide solid beverage was sealed in ordinary sealed bags and stored at room temperature; the bitterness of the polypeptide products was scored after storage for 0, 6, 12 and 18 months.
[0095] When conducting sensory evaluations for each group of samples, each sample was tested three times and the average score was taken. Before and after the test, the evaluators rinsed their mouths with purified water.
[0096] Sensory evaluation of chewable tablets: Take one chewable tablet for each test, put it in your mouth and chew for 30 seconds to feel the change in bitterness of the tablet, continue chewing for 2 minutes until it is completely disintegrated, and then spit it out. Record the score according to the scoring criteria. After scoring each sample, rinse your mouth with purified water 5 times, and wait 5 minutes before scoring the next sample.
[0097] Sensory evaluation of solid beverages: Weigh 10g of solid beverage and prepare a 10% concentration aqueous solution with pure water; during the test, take 5mL of sample solution into your mouth, stir it on your tongue for 10s to fully experience the bitterness, and then spit it out. Record the score according to the scoring criteria; after scoring each sample, rinse your mouth with pure water 5 times, and wait 5 minutes before scoring the next sample.
[0098] Table 4. Bitterness scores for each group of chewable tablets.
[0099] Table 5. Bitterness scores for each group of polypeptide solid beverages.
[0100] As can be seen from the data in Tables 4-5 above, Example 4 of this application still has a lower bitterness after 12 months of storage compared with Comparative Examples 1-5, indicating that the prepared polypeptide chewable tablets and solid beverages have good stability after flavoring. The chewable tablets can be stored for 18 months with only a very slight bitterness, and the solid beverages can be stored for 12 months with only a very slight bitterness. The chewable tablets have better flavoring properties than the solid beverages and are more stable in storage.
[0101] It should be noted that, in this document, relational terms such as "first" and "second" are used merely to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitation, the phrase "comprising an element defined as..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.
[0102] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.
Claims
1. A method for debittering low molecular weight buffalo milk peptides, characterized in that, include: S1. Buffalo milk is enzymatically hydrolyzed to obtain an enzymatic hydrolysate; S2. Add debittering agent to the enzymatic hydrolysate of S1, stir well, and obtain debittering solution. S3. Sieve and spray dry to obtain low molecular weight buffalo milk peptides; The debittering agent used is 70-90 wt% of the enzymatic hydrolysate. Debittering agents include: zein and Euglena polysaccharide; The Euglena polysaccharide used was 3.5-15 wt% of the debittering agent; The conditions for spray drying are: inlet air temperature 175-195℃, outlet air temperature 75-90℃, feed rate 10-20mL / min, and pressure 0.8-1.5MPa.
2. The method for debittering low molecular weight buffalo milk peptides according to claim 1, characterized in that, The enzymes used in the enzymatic hydrolysis treatment in step S1 are alkaline protease and whey protease. The hydrolysis temperature is 40-50℃ and the hydrolysis time is 3-6 hours, after which the enzyme is inactivated.
3. The method for debittering low molecular weight buffalo milk peptides according to claim 2, characterized in that, The amount of enzyme added in step S1 is 2500-4500 U / g of the total slurry weight.
4. The method for debittering low molecular weight buffalo milk peptides according to claim 3, characterized in that, During enzymatic hydrolysis, alkaline protease is added first, and enzymatic hydrolysis is carried out for 2-4 hours. Ultrafiltration is then performed to obtain permeate 1. Add whey protein to the retentate, hydrolyze for 1-2 hours, ultrafilter to obtain permeate 2; The permeate 1 and permeate 2 were combined to obtain the enzymatic hydrolysate.
5. The method for debittering low molecular weight buffalo milk peptides according to claim 4, characterized in that, After merging, add exonuclease and endonuclease at a concentration of 1500-2000 U / g, hydrolyze for 15-40 minutes, and then ultrafilter to obtain the hydrolysate.
6. The method for debittering low molecular weight buffalo milk peptides according to claim 5, characterized in that, The debittering agent used in step S2 also includes: Sodium alginate, used at a dosage of 0.5-2 wt% of the debittering agent.
7. The method for debittering low molecular weight buffalo milk peptides according to claim 6, characterized in that, The debittering agent used in step S2 also includes: Sodium carboxymethyl cellulose is used at a dosage of 0.2-1.2 wt% of the debittering agent.
8. The method for debittering low molecular weight buffalo milk peptides according to claim 1, characterized in that, The sieve used for sieving in step S3 is 200-300 mesh.
9. A method for debittering low molecular weight buffalo milk peptides according to any one of claims 1-8, characterized in that, The low molecular weight buffalo milk peptides obtained in step S4 have a molecular weight ≤3500 Da.
10. The method for debittering low molecular weight buffalo milk peptides according to claim 9, characterized in that, The proportion of low molecular weight buffalo milk peptides with a molecular weight ≤1500 Da obtained in step S4 is 60-80 wt%.