CN102511790B - Preparation method of aquatic protein peptide microcapsules - Google Patents

Abstract

The invention relates to a preparation method of aquatic protein peptide microcapsules, which comprises selecting dried aquatic protein peptide as a core material and superfine pulverizing treatment; weighing gelatin, acacia gum and xanthan gum to be 0.5-1% by mass fraction respectively , 1-2%, 0.5%-0.8% are completely dissolved in water, and mixed in equal proportions as the wall material; the wall material and the core material are mixed according to the mass ratio of 6:1-7:1, emulsified and homogenized; The emulsified and homogenized wall material and core material are spray-dried to obtain aquatic protein peptide microcapsules. The microcapsules obtained by the preparation method of the invention have high embedding rate, good palatability, good acid stability, slow release, and do not affect the digestion and absorption of peptides. The preparation method does not need additional equipment, has reasonable technology, simple and convenient operation, and is easy to realize industrialized production.

Description

A kind of preparation method of aquatic product protein peptide microcapsule

technical field

The invention relates to a processing of edible protein, in particular to a preparation method of aquatic protein peptide microcapsules.

Background technique

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.

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 the sensory quality of the product. In addition, this type of bitter peptide has poor stability due to its hydrophobic groups, and the dry peptide powder has strong hygroscopicity and is not easy to store. Therefore, bitterness and stability are important factors restricting the development of active peptide products.

How to reduce the bitterness and increase the stability of protein peptides is a technical problem to be solved urgently.

Contents of the invention

In order to overcome the deficiencies in the prior art, the present invention provides a process for preparing aquatic protein peptide microcapsules with reasonable process and easy operation. The aquatic protein peptide microcapsule obtained by the preparation method has high embedding rate, good palatability, stable and sustained release under acidic conditions, and does not affect the digestion and absorption of the peptide.

The technical scheme adopted by the present invention to solve its technical problems is: a preparation method of aquatic protein peptide microcapsules, which is characterized in that: through the following process steps

Select dried aquatic protein peptides as the core material, ultrafinely pulverize, pass through a 100-mesh sieve, and set aside;

Weigh gelatin, gum arabic and xanthan gum and add water to dissolve them completely respectively, mix them in equal proportions and use them as wall materials; wherein, the mass fraction of gelatin is 0.5-1%, the mass fraction of gum arabic is 1-2%, yellow The mass fraction of raw gum is 0.5%-0.8%;

Mix the wall material and the core material according to the mass ratio of 6:1-7:1, and carry out emulsification and homogenization treatment;

Spray-dry the emulsified and homogenized wall material and core material to obtain aquatic protein peptide microcapsules; the spray-drying conditions: air inlet temperature 180°C-200°C, air outlet temperature 80°C-90°C, feed rate 30°C -50mL/min.

The core material is a protein peptide with physiological activity obtained by hydrolysis of various aquatic proteins.

In the present invention, the core material of the aquatic protein peptide is pulverized by an ultrafine pulverization method, and a compound of gelatin, gum arabic, and xanthan gum is used as a composite wall material, and the core material is wrapped with the wall material by a spray drying method to form an embedding rate. High quality, good palatability, good acid stability, slow-release aquatic protein peptide microcapsules. It has been determined that the embedding rate of the prepared microcapsules is above 90%. The invention microencapsulates the aquatic protein peptide to cover up its bitterness without destroying the original structure and biologically active taste of the protein peptide, and does not affect the digestion and absorption of the peptide. The invention performs embedding treatment while completing the drying process, does not need additional equipment, has reasonable process, simple and convenient operation, and is easy to realize industrialized production.

Detailed ways

The present invention will be further described below in conjunction with embodiment.

Example 1

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

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

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;

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

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.

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.

Example 2

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

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

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;

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

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.

The embedding rate of the abalone protein peptide microcapsules obtained by the preparation method is over 92%, and the stability is good at pH 3.0.

Example 3

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

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

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;

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

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.

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.

Example 4

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

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

Weigh gelatin, gum arabic and xanthan gum according to the mass fraction of 0.8%, 1.5%, 0.7% and add water to dissolve completely, mix in equal proportions, and use them as wall materials;

Mix the wall material and the core material according to the mass ratio of 6.5:1, and carry out emulsification and homogenization treatment;

The emulsified and homogenized wall material and core material were spray-dried to obtain scallop protein peptide microcapsules; the spray-drying conditions were: inlet air temperature 200°C, outlet air temperature 90°C, feed rate 50mL/min.

The encapsulation rate of the scallop protein peptide microcapsule obtained by this preparation method is 91.5%, and the stability is good at pH 3.0.

Claims (1)

1. A preparation method of aquatic protein peptide microcapsules, through the following processing steps: Select dried jellyfish protein peptide powder as the core material, ultrafinely pulverize, pass through a 100-mesh sieve, and set aside; 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; Mix the wall material and the core material according to the mass ratio of 6:1 for emulsification and homogenization; 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.