The invention belongs to the technical field of biological material preparation, and provides
genipin cross-linked black bean peptidyl tea
polyphenol sustained-release gel balls and a preparation method thereof. The preparation method comprises the following steps: dissolving black bean
protein in water, carrying out
microwave treatment, heating and incubating, adding
protease for enzymolysis modification, and carrying out
enzyme deactivation and precipitate removal to obtain a black bean
peptide solution; the preparation method comprises the following steps: uniformly mixing black soybean
peptide with a
sodium alginate solution, adding tea
polyphenol, uniformly stirring and mixing, adding a
genipin aqueous solution, carrying out constant-temperature water bath, and dropwise adding the obtained solution into a
calcium chloride solution to form gel balls; the prepared
genipin cross-linked black bean peptidyl tea
polyphenol sustained-release gel ball has a compact and stable wrinkled three-dimensional
network structure and is high in
biocompatibility and
dispersity, and the stability of tea polyphenol is remarkably improved; the pH-responsive tea polyphenol slow release performance is achieved, accurate slow release of the tea polyphenol in
intestinal juice is achieved, and the
bioavailability of the tea polyphenol is improved.