| Autor: |
Yiqun Jiang, Zhen Luo, Fenglan Xiang, Yubin Liu, Jin Yan, Jinmei Wang |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Foods, Vol 13, Iss 23, p 3967 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2304-8158 |
| DOI: |
10.3390/foods13233967 |
| Popis: |
Peptide aggregation inevitably occurs during hydrolysis, and insoluble peptide aggregates (ISPA) are used as feed for animals due to their poor water solubility and unpleasant bitter flavor. Ultrasound was used to fabricate soy peptide nanoparticles by reassembling ISPA, followed by spray-drying encapsulation to develop low-bitterness peptide microcapsules with soluble soybean polysaccharide (SSPS) and stevioside (STE) as wall materials. Powder properties, bitter taste, and the morphology of the microcapsules were evaluated. The formation of soluble peptide nanoparticles (w/w) exhibited an excellent bitter-masking effect. With high STE concentrations (>0.5%, w/w), microcapsules exhibited a higher bitter taste than unencapsulated peptides due to the increased surface distribution of STE on the microcapsules. These results provide an effective technique to improve the physicochemical properties of ISPA. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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