大豆蛋白酶解产物的微胶囊化及理化性质表征

令人难以接受的苦味和较强的吸湿性是限制大豆蛋白肽成为高品质食源肽的重要因素。本研究以大豆蛋白酶解产物(SPH)为芯材,以大豆蛋白(SPI)-大豆多糖(SPSS)复合物为壁材,通过喷雾干燥技术制备大豆蛋白酶解产物微胶囊,优化其工艺,并对微胶囊产品理化性质进行表征。结果表明,微胶囊的芯材/壁材比例为1/4,壁材比例(SPI/SPSS)为2/1,微胶囊具有最佳的大豆蛋白酶解产物包埋效果,包埋率达50.92%、苦味降低2.68倍、吸湿性降低1.61倍。透射电镜结果显示,微胶囊呈球型,表面光滑、连续,无孔洞或裂缝。红外分析结果证实SPI与SSPS之间发生了静电相互作用。大豆多糖与大豆蛋白因其大分子结构,组合使用能提升包埋的结构稳定性,也为SPH微胶囊产品作为功能性配料提供一定理论基础。

Microencapsulation and Characterization of Soybean Protein Hydrolysates

The unacceptable bitterness and strong hygroscopicity restrict the application of soybean protein hydrolysates in the food industry as food source peptides. In this study, soybean protein hydrolysates (SPH) was used as core material, and soybean protein (SPI)-soybean polysaccharide (SPSS) complex as wall material, and spray drying technology was used to prepare SPH microcapsules. The physical and chemical properties of the microcapsules were characterized. The core/wall ratio of the microcapsules was 1/4, and the wall material ratio (SPI/SSPS) was 2:1. The microcapsules had the best embedding effect. The embedding rate was 50.92%, the bitterness could be reduced by 2.68 times, and the hygroscopicity could be reduced by 1.61 times. The microcapsules were spherical in shape with a smooth, continuous surface and no holes or cracks. FTIR analysis confirmed that the electrostatic interaction occurred between SPI and SSPS. It is known that soybean polysaccharide and soybean protein are usually regarded as ideal delivery agents because of their macromolecular structure. The complexation of soybean polysaccharide and soybean protein could effectively improve the structural stability of SPH microcapsules. It also provides a theoretical basis for SPH microcapsules as functional ingredients.