CN109645499A - Shelter the preparation method of the complex coacervation entrapment systems of food-borne active peptide bitter taste - Google Patents
Shelter the preparation method of the complex coacervation entrapment systems of food-borne active peptide bitter taste Download PDFInfo
- Publication number
- CN109645499A CN109645499A CN201811613719.7A CN201811613719A CN109645499A CN 109645499 A CN109645499 A CN 109645499A CN 201811613719 A CN201811613719 A CN 201811613719A CN 109645499 A CN109645499 A CN 109645499A
- Authority
- CN
- China
- Prior art keywords
- peptide
- food
- bitter taste
- complex coacervation
- borne
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 86
- 238000005354 coacervation Methods 0.000 title claims abstract description 31
- 235000019658 bitter taste Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000000839 emulsion Substances 0.000 claims abstract description 41
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 18
- 239000011734 sodium Substances 0.000 claims abstract description 18
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 18
- 239000007864 aqueous solution Substances 0.000 claims abstract description 12
- 239000005018 casein Substances 0.000 claims abstract description 11
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000021240 caseins Nutrition 0.000 claims abstract description 11
- 238000006243 chemical reaction Methods 0.000 claims abstract description 9
- 230000033228 biological regulation Effects 0.000 claims abstract description 8
- 239000000243 solution Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000002253 acid Substances 0.000 claims abstract description 7
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 7
- 239000005017 polysaccharide Substances 0.000 claims abstract description 7
- 150000004676 glycans Chemical class 0.000 claims abstract description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 3
- 239000008158 vegetable oil Substances 0.000 claims abstract description 3
- MVORZMQFXBLMHM-QWRGUYRKSA-N Gly-His-Lys Chemical compound NCCCC[C@@H](C(O)=O)NC(=O)[C@@H](NC(=O)CN)CC1=CN=CN1 MVORZMQFXBLMHM-QWRGUYRKSA-N 0.000 claims description 15
- 108010038983 glycyl-histidyl-lysine Proteins 0.000 claims description 15
- 239000003094 microcapsule Substances 0.000 claims description 12
- 235000010469 Glycine max Nutrition 0.000 claims description 9
- 244000068988 Glycine max Species 0.000 claims description 9
- 238000000265 homogenisation Methods 0.000 claims description 9
- 239000006210 lotion Substances 0.000 claims description 8
- 241000209140 Triticum Species 0.000 claims description 7
- 235000021307 Triticum Nutrition 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 239000000230 xanthan gum Substances 0.000 claims description 4
- 235000010493 xanthan gum Nutrition 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 229940082509 xanthan gum Drugs 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 235000019784 crude fat Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 230000000873 masking effect Effects 0.000 description 5
- 102000004196 processed proteins & peptides Human genes 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 229920000867 polyelectrolyte Polymers 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 235000005687 corn oil Nutrition 0.000 description 3
- 239000002285 corn oil Substances 0.000 description 3
- 230000009977 dual effect Effects 0.000 description 3
- 239000000413 hydrolysate Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- -1 anion polysaccharide Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000005538 encapsulation Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 239000007832 Na2SO4 Substances 0.000 description 1
- 108010038807 Oligopeptides Proteins 0.000 description 1
- 102000015636 Oligopeptides Human genes 0.000 description 1
- 108010067902 Peptide Library Proteins 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229940098773 bovine serum albumin Drugs 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 229940109262 curcumin Drugs 0.000 description 1
- 235000012754 curcumin Nutrition 0.000 description 1
- 239000004148 curcumin Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004807 desolvation Methods 0.000 description 1
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000009881 electrostatic interaction Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 230000002557 soporific effect Effects 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Cosmetics (AREA)
- General Preparation And Processing Of Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses the preparation methods for the complex coacervation entrapment systems for sheltering food-borne active peptide bitter taste, the following steps are included: after food-borne peptide is configured to aqueous solution, it is mixed with vegetable oil, twice homogeneous is carried out using high pressure homogenizer later, obtains w/o type emulsion；It uses caseinic acid sodium water solution under the conditions of pH value is 6.5-8.5 w/o type emulsion, is emulsified again, form W/O/W type double emulsion；Polysaccharide and casein sodium are slowly added in W/O/W type double emulsion system, and using the pH value of acidulant regulation system to 4.2-4.6, in reaction process, the temperature of control system is at 30-40 DEG C；The W/O/W type double emulsion that will be acidified after standing 5-10h at 4-10 DEG C, obtains product after dry.Complex coacervation entrapment systems prepared by the present invention can remove the bitter taste of peptide, improve the application performance of peptide.
Description
Technical field
The present invention relates to functional food manufacturing technology fields.It is more particularly related to shelter food-borne active peptide
The preparation method of the complex coacervation entrapment systems of bitter taste.
Background technique
Biologically active peptide refers to peptides beneficial to the vital movement of living organism or with physiological action.The mankind
And reasonable utilization abundant to protein is always the hot issue of food nutrition field concern.Traditional theory thinks protein
It is absorbed and used in the form of free amino acid completely in body.And research in recent years confirms, enteral is absorbed there are oligopeptides leads to
The small peptide in road, some low molecular weights can directly be absorbed by organisms utilization.Not only absorption efficiency is higher than with mode free amine group for they
Acid, and have both trophic function and unique physiological activity.Currently, a variety of lifes are identified from natural animal-plant protein zymolyte
Object active peptide, that lists in peptide library (Bioactive Polypeptide Database-BioPD) just has more than 2000.This
The function of a little food-borne peptides covers opioid activity, promotes mineral combination, blood pressure lowering, calming soporific, antithrombus formation, drop gallbladder
Sterol, anti-obesity, improves immunological regulation, improves hormone control, restores physical efficiency and raising rapidly anti-oxidant, antibacterial, anticancer
The various effects such as human tolerance.
However, food-borne biologically active peptide has strong bitterness active peptide more.The generation of bitter taste is due to preparing at it
Cheng Zhong, as protein is digested by biological enzyme, in peptide chain caused by the increase of hydrophobic amino acid degree of exposure.While these
Active peptide more be easy to absorb water dampness, with high reactivity.Therefore, biologically active peptide has been seriously affected in field of food
Application characteristic.
Complex coacervation is a kind of emerging embedding techniques, is widely used in the components such as essential oil, vitamin, lactic acid bacteria, enzyme
Microencapsulation research in, this method preparation condition is mild, yield is high, high-efficient, has been increasingly becoming domestic and international microencapsulation field
Research hotspot.Its principle is that desolvation occurs and causes between oppositely charged polyelectrolyte using electrostatic interaction is based on
It mutually separates, has eventually formed two-phase system, the i.e. condensed phase rich in polyelectrolyte and the dilution phase balanced therewith.Currently, most passing through
The complex coacervation system of allusion quotation is with gelatin for positively charged polyelectrolyte, with Arabic gum, sodium alginate, pectin, carboxymethyl
The anion polysaccharide of the oppositely chargeds such as fiber sodium (CMC) forms complex coacervation system, for embedding active component.Such as
Shahgholian etc. using bovine serum albumin(BSA)/Arabic gum as wall material embed curcumin, payload amount reach 90% with
On.
China can be used for the protein resource very abundant of biologically active peptide production, and application prospect is also quite wide, but due to
Peptides significantly limit it in the production of the related fieldss such as food and Medicines and Health Product there are some defects such as bitter taste
Industryization is promoted.It yet there are no and microencapsulation biologically active peptide is prepared by complex coacervation technology to remove active carbon hardship
The method of taste.
Summary of the invention
The object of the present invention is to provide the preparation method for the complex coacervation entrapment systems for sheltering food-borne active peptide bitter taste, with
The bitter taste of peptide is removed, and achievees the purpose that control active peptide release, to improve the application performance of peptide.
In order to realize these purposes and other advantages according to the present invention, provides and shelter answering for food-borne active peptide bitter taste
Close the preparation method of cohesion entrapment systems, comprising the following steps:
Step 1: it is pressed with vegetable oil after food-borne peptide to be configured to the aqueous solution that mass volume ratio is 0.5-1.5%
The ratio that mass ratio is 1:3-5 mixes, and carries out homogeneous later, obtains w/o type emulsion；
Step 2: it is the caseinic acid sodium water solution of 25-75% in pH that the w/o type emulsion, which is used mass volume ratio,
It under the conditions of value is 6.5-8.5, is emulsified again, forms W/O/W type double emulsion, wherein w/o type lotion and casein sodium
The volume ratio of aqueous solution is 2:3-3:7；
Step 3: being in mass ratio the ratio of 1:1-1:3 by polysaccharide and casein sodium, it is dual to be slowly added to W/O/W type
In emulsion system, and 4.2-4.6 is reached using the pH value of acidulant regulation system, in reaction process, the temperature of control system exists
30-40℃；
Step 4: the W/O/W type double emulsion that will be acidified, dry after standing 5-10h at 4-10 DEG C, micro- glue is made
Capsule Gly-His-Lys.
Preferably, in the preparation method of the complex coacervation entrapment systems of the food-borne active peptide bitter taste of masking, institute
Stating food-borne peptide is any one or a few in wheat peptide, corn peptide, soybean peptide or pea peptide, and quality index meets egg
White spirit base >=85%, ash content butt≤5.0, crude fat butt≤5.0, starch on dry basis≤15%, composition middle-molecular-weihydroxyethyl Mw≤
The component of 5000 Da is greater than 70%.
Preferably, in the preparation method of the complex coacervation entrapment systems of the food-borne active peptide bitter taste of masking, institute
Stating polysaccharide is in aqueous solution with any one in the sodium carboxymethylcellulose of negative electrical charge, xanthan gum, soybean polyoses, pectin
Kind is several.
Preferably, in the preparation method of the complex coacervation entrapment systems of the food-borne active peptide bitter taste of masking, institute
State in step 4, by W/O/W type double emulsion it is freeze-dried or spray drying after microcapsules Gly-His-Lys are made.
Preferably, in the preparation method of the complex coacervation entrapment systems of the food-borne active peptide bitter taste of masking, institute
Stating acidulant is citric acid.
Preferably, in the preparation method of the complex coacervation entrapment systems of the food-borne active peptide bitter taste of masking, institute
It states in step 1 and twice homogeneous is carried out using high pressure homogenizer, wherein first of homogenization pressure is maintained at 15-20Mpa, and second
Road homogenization pressure is maintained at 20-35Mpa.
The present invention is include at least the following beneficial effects:
Critical control point of the present invention according to complex coacervation techniques, scientific and reasonable selection natural polymer based polyelectrolyte,
And by the control of reaction condition, the regulation of emulsion interface structure is realized, to form ideal double emulsion complex coacervation system
System.Designed entrapment systems can realize the High efficient encapsulation to different kind organism active peptide.Meanwhile entrapment systems are due to selecting day
Right macromolecule has green, environmental protection, environmental-friendly outstanding advantage as wall material.
The present invention is low for encapsulation rate existing for simple complex coacervation preparation microcapsules technology, and de-bittering effect is bad to ask
Topic controls complex coacervation process reaction pH value, protein-polysaccharide ratio by designing dual emulsion complex coacervation entrapment systems
The parameters such as example, total polymer concentration, charge density, stirring rate, temperature, realize effective embedding to biologically active peptide.
The present invention prepares microencapsulation biologically active peptide, prepared microcapsules Gly-His-Lys partial size using complex coacervation technology
About 21-33 μm, 80% or more is reached to the embedding rate of peptide, the function that microencapsulation biologically active peptide remains peptide itself is living
Property and nutritive value, and be effectively stripped of the bitter taste of active peptide, can be used as the ingredient of food, health care product, widened active peptide
Application range promotes added value of product and has important practical significance for promoting the high-valued conversion of China's protein resource.
Further advantage, target and feature of the invention will be partially reflected by the following instructions, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Detailed description of the invention
Fig. 1 is the laser co-focusing figure of the W/O/W double emulsion prepared in the embodiment of the present invention 1；
Fig. 2 is the embedding effect picture of the corresponding biologically active peptide of entrapment systems prepared in 1-3 of the embodiment of the present invention；
Fig. 3 is biologically active peptide through bitterness value variation diagram before and after microencapsulation；
Fig. 4 is that biologically active peptide is edged down hygroscopicity variation diagram before and after encapsulated.
Specific embodiment
The present invention will be further described in detail below with reference to the embodiments, to enable those skilled in the art referring to specification
Text can be implemented accordingly.
It should be noted that experimental method described in following embodiments is unless otherwise specified conventional method, institute
Reagent and material are stated, unless otherwise specified, is commercially obtained.
The functional peptide that the present invention uses is commercially available food-borne Gly-His-Lys, such as wheat peptide, corn peptide, soybean peptide, pea peptide,
Its quality index meets albumen (butt) >=85%, ash content (butt)≤5.0, crude fat (butt)≤5.0, starch (butt))
≤ 15%, the component of composition middle-molecular-weihydroxyethyl Mw≤5000Da is greater than 70%.
Embodiment 1
Double emulsion complex coacervation prepares microencapsulation wheat peptide
(1) first step emulsifies: after wheat peptide to be configured to the aqueous solution of 1% (w/v), in mass ratio with corn oil by it
It is mixed for the ratio of 1:3, twice homogeneous is carried out using high pressure homogenizer later, obtain w/o type emulsion, wherein first equal
Matter pressure is maintained at 15Mpa, and second homogenization pressure is maintained at 25Mpa.
(2) second step emulsifies: using concentration for the caseinic acid sodium water solution of 50% (w/v) above-mentioned w/o type emulsion
It under the conditions of pH value is 7.0, is emulsified again, forms W/O/W type double emulsion, wherein w/o type lotion and casein sodium
The volume ratio of aqueous solution is 2:3.The laser co-focusing figure of W/O/W double emulsion is as shown in Figure 1.
(3) lotion is acidified: being in mass ratio the ratio of 1:2 by CMC and casein sodium, is slowly added to double emulsion body
In system, and reach 4.5 using the pH value of acidulant regulation system, in reaction process, the temperature of control system is at 30 DEG C.
(4) cold heavy and dry: the double emulsion that will be acidified, it is freeze-dried to go moisture removal, system after 4 DEG C of standing 8h
At wheat peptide microcapsules Gly-His-Lys.Prepared microcapsules Gly-His-Lys partial size is about 21-33 μm.
Embodiment 2
Double emulsion complex coacervation prepares microencapsulation soybean peptide
(1) first step emulsifies: after soybean peptide to be configured to the aqueous solution of 0.5% (w/v), it being pressed quality with corn oil
Than the ratio mixing for 1:4, twice homogeneous is carried out using high pressure homogenizer later, w/o type emulsion is obtained, wherein first
Homogenization pressure is maintained at 20Mpa, and second homogenization pressure is maintained at 25Mpa.
(2) second step emulsifies: using concentration for the caseinic acid sodium water solution of 50% (w/v) above-mentioned w/o type emulsion
It under the conditions of pH value is 6.5, is emulsified again, forms W/O/W type double emulsion, wherein w/o type lotion and casein sodium
The volume ratio of aqueous solution is 3:7.
(3) lotion is acidified: being in mass ratio the ratio of 1:1 by xanthan gum and casein sodium, is slowly added to double emulsion
In system, and reach 4.2 using the pH value of acidulant regulation system, in reaction process, the temperature of control system is at 35 DEG C.
(4) cold heavy and dry: the double emulsion that will be acidified, it is freeze-dried to go moisture removal, system after 8 DEG C of standing 8h
At soybean microcapsules Gly-His-Lys.Prepared microcapsules Gly-His-Lys partial size is about 21-33 μm.
Embodiment 3
Double emulsion complex coacervation prepares microencapsulation pea peptide
(1) first step emulsifies: after pea peptide to be configured to the aqueous solution of 1.5% (w/v), it being pressed quality with corn oil
Than the ratio mixing for 1:5, twice homogeneous is carried out using high pressure homogenizer later, w/o type emulsion is obtained, wherein first
Homogenization pressure is maintained at 20Mpa, and second homogenization pressure is maintained at 35Mpa.
(2) second step emulsifies: using concentration for the caseinic acid sodium water solution of 75% (w/v) above-mentioned w/o type emulsion
It under the conditions of pH value is 8.5, is emulsified again, forms W/O/W type double emulsion, wherein w/o type lotion and casein sodium
The volume ratio of aqueous solution is 2:3.
(3) lotion is acidified: the ratio for being 1:1 according to mass ratio by xanthan gum and casein sodium is slowly added to dual cream
In liquid system, and reach 4.6 using the pH value of acidulant regulation system, in reaction process, the temperature of control system is at 40 DEG C.
(4) cold heavy and dry: the double emulsion that will be acidified, it is spray-dried to remove moisture removal after 10 DEG C of standing 10h,
Pea microcapsules Gly-His-Lys are made.Prepared microcapsules Gly-His-Lys partial size is about 21-33 μm.
It tests 1 double emulsion complex coacervation and prepares biologically active peptide microcapsules effect assessment
The bitterness value and hygroscopicity of embedding effect and microencapsulation peptide to biologically active peptide in embodiment 1-3 are commented
As a result valence is shown in Fig. 2-4.
Embedding rate measurement: being centrifuged 10min at 3000g for the double emulsion after acidification, and 1mL centrifuged supernatant is taken to measure egg
Bai Hanliang, embedding efficiency calculation formula are as follows:
Embedding rate (%)=(total hydrolysate quality-free hydrolysis amount of substance) total hydrolysate quality × 100% of ÷
Wherein: free hydrolysis amount of substance is albumen quality in supernatant, and total hydrolysate quality is the quality of peptide in sample.
Bitterness value measurement: by commercially available Gly-His-Lys or the encapsulated Gly-His-Lys that edge down, being each configured to the solution of 0.5% peptide mass concentration, by
Subjective appreciation group carries out bitter taste evaluation to it.Evaluation group is made of that (male to female ratio 4:5 is 9 people by screening
Non-smoker), after assessment officer is gargled with distilled water, enzymolysis liquid 2.0mL or so solution is taken to be placed in mouth, spued after 5-10 seconds.So
It is scored afterwards according to the scoring benchmark of table 1, score value is exactly bitterness value, and the average value obtained indicates the bitterness of peptide.
1 hardship of table hides the standards of grading of value
Hygroscopicity measurement: taking 2.0g to edge down encapsulated Gly-His-Lys, spread in disk, is put into equipped with saturation Na2SO4Closed glass
In container, the variation of sample quality is weighed after 7 days, calculates hygroscopicity, and the Gly-His-Lys of Yu Weijing microencapsulation are compared, meter
It is as follows to calculate formula:
By test 1 it is found that the embedding efficiency of wheat peptide, soybean peptide and pea peptide respectively reaches 90.67 using this technology
± 1.32%, 82.35 ± 2.18%, 85.29 ± 0.98%, embedding efficiency is 80% or more.By the embedding to active peptide,
Three kinds of biologically active peptide bitter tastes are significantly reduced, other bad flavors are significantly reduced.Meanwhile by embedding, significantly reduce
The hygroscopicity of various peptides, reduction degree reach 50% or so.In conclusion improving the hardship of peptide extremely significantly using the present invention
Taste improves its commodity value.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easy
Other modification is realized on ground, therefore without departing from the general concept defined in the claims and the equivalent scope, and the present invention is not
It is limited to specific details and embodiment shown and described herein.
Claims (6)
1. sheltering the preparation method of the complex coacervation entrapment systems of food-borne active peptide bitter taste, which is characterized in that including following step
It is rapid:
Step 1: it is pressed quality with vegetable oil after food-borne peptide to be configured to the aqueous solution that mass volume ratio is 0.5-1.5%
Than the ratio mixing for 1:3-5, homogeneous is carried out later, obtains w/o type emulsion；
Step 2: using the mass volume ratio to be in pH value for the caseinic acid sodium water solution of 25-75% the w/o type emulsion
It under the conditions of 6.5-8.5, is emulsified again, forms W/O/W type double emulsion, wherein w/o type lotion and casein sodium are water-soluble
The volume ratio of liquid is 2:3-3:7；
Step 3: being in mass ratio the ratio of 1:1-1:3 by polysaccharide and casein sodium, it is slowly added to W/O/W type double emulsion
In system, and 4.2-4.6 is reached using the pH value of acidulant regulation system, in reaction process, the temperature of control system is in 30-40
℃；
Step 4: the W/O/W type double emulsion that will be acidified, dry after standing 5-10h at 4-10 DEG C, microcapsules peptide is made
Powder.
2. the preparation method of the complex coacervation entrapment systems of food-borne active peptide bitter taste is sheltered as described in claim 1, it is special
Sign is that the food-borne peptide is any one or a few in wheat peptide, corn peptide, soybean peptide or pea peptide, and quality refers to
Reference symbol hop protein butt >=85%, ash content butt≤5.0, crude fat butt≤5.0, starch on dry basis≤15%, composition in point
The component of son amount Mw≤5000Da is greater than 70%.
3. the preparation method of the complex coacervation entrapment systems of food-borne active peptide bitter taste is sheltered as described in claim 1, it is special
Sign is, the polysaccharide be in aqueous solution the sodium carboxymethylcellulose with negative electrical charge, xanthan gum, soybean polyoses, in pectin
Any one or a few.
4. the preparation method of the complex coacervation entrapment systems of food-borne active peptide bitter taste is sheltered as described in claim 1, it is special
Sign is, in the step 4, by W/O/W type double emulsion it is freeze-dried or spray drying after microcapsules Gly-His-Lys are made.
5. the preparation method of the complex coacervation entrapment systems of food-borne active peptide bitter taste is sheltered as described in claim 1, it is special
Sign is that the acidulant is citric acid.
6. the preparation method of the complex coacervation entrapment systems of food-borne active peptide bitter taste is sheltered as described in claim 1, it is special
Sign is, carries out twice homogeneous using high pressure homogenizer in the step 1, wherein first of homogenization pressure is maintained at 15-
20Mpa, second homogenization pressure are maintained at 20-35Mpa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811613719.7A CN109645499A (en) | 2018-12-27 | 2018-12-27 | Shelter the preparation method of the complex coacervation entrapment systems of food-borne active peptide bitter taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811613719.7A CN109645499A (en) | 2018-12-27 | 2018-12-27 | Shelter the preparation method of the complex coacervation entrapment systems of food-borne active peptide bitter taste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109645499A true CN109645499A (en) | 2019-04-19 |
Family
ID=66117197
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811613719.7A Pending CN109645499A (en) | 2018-12-27 | 2018-12-27 | Shelter the preparation method of the complex coacervation entrapment systems of food-borne active peptide bitter taste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109645499A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111545140A (en) * | 2020-05-08 | 2020-08-18 | 上海应用技术大学 | Preparation method of sargassum fusiforme polysaccharide microcapsule |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1482900A (en) * | 2000-11-29 | 2004-03-17 | ������ҩ��ʽ���� | W/O/W composite emulsion |
| WO2011077073A1 (en) * | 2009-12-24 | 2011-06-30 | The University Of Birmingham | Double emulsions |
| US20130216596A1 (en) * | 2010-09-21 | 2013-08-22 | Lipotec, S.A. | Nanocapsules containing microemulsions |
| CN103919255A (en) * | 2014-04-03 | 2014-07-16 | 广东润科生物工程有限公司 | Microcapsule embedding method for protein peptide |
-
2018
- 2018-12-27 CN CN201811613719.7A patent/CN109645499A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1482900A (en) * | 2000-11-29 | 2004-03-17 | ������ҩ��ʽ���� | W/O/W composite emulsion |
| WO2011077073A1 (en) * | 2009-12-24 | 2011-06-30 | The University Of Birmingham | Double emulsions |
| US20130216596A1 (en) * | 2010-09-21 | 2013-08-22 | Lipotec, S.A. | Nanocapsules containing microemulsions |
| CN103919255A (en) * | 2014-04-03 | 2014-07-16 | 广东润科生物工程有限公司 | Microcapsule embedding method for protein peptide |
Non-Patent Citations (1)
| Title |
|---|
| 王军: "《艾塞那肽W/O/W 复乳稳定性优化及评价》", 《中国药师》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111545140A (en) * | 2020-05-08 | 2020-08-18 | 上海应用技术大学 | Preparation method of sargassum fusiforme polysaccharide microcapsule |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103734582B (en) | A kind of yak milk polypeptide nutrient powder being applicable to mid-aged population and preparation method thereof | |
| CN104095243B (en) | Preparation technology for enzymolysis bioactive peptide nanometer selenium | |
| CN105707266B (en) | Bamboo shoot edible fiber milk jelly and preparation method thereof | |
| CN107668314A (en) | A kind of industrialized production pea active peptide and preparation method | |
| Loman et al. | Soybean bio-refinery platform: enzymatic process for production of soy protein concentrate, soy protein isolate and fermentable sugar syrup | |
| Jiao et al. | Development and utilization of corn processing by-products: a review | |
| CN109566922A (en) | Compound beverage and preparation method thereof | |
| CN108968072A (en) | Linolenic acid microcapsule powder and preparation method thereof and application method | |
| CN108611391A (en) | A kind of method of modifying of collagen from black sea cucumbers from East China Sea oligopeptide and its application | |
| CN107988299A (en) | A kind of method that anti-oxidant pollen pini peptide is prepared using the pollen pini dregs of rice | |
| CN109645499A (en) | Shelter the preparation method of the complex coacervation entrapment systems of food-borne active peptide bitter taste | |
| CN107373343A (en) | A kind of high nutrition digestion type buckwheat and preparation method thereof slowly | |
| CN112042937B (en) | Water-soluble lutein emulsion gel and preparation method thereof | |
| CN110066844A (en) | A kind of preparation method with the U.S. rattan fruit dregs of rice biologically active peptide of anti-trioxypurine | |
| CN109329444A (en) | A kind of high protein content nut beverage and preparation method thereof | |
| CN109601994A (en) | A kind of preparation method of scallop protein isolate-beta carotene lotion | |
| AU2021103800A4 (en) | Controlled-Released Lutein Emulsion Gel and Formulation Thereof | |
| CN109497470A (en) | A kind of chlorella pyrenoidosa polypeptide alleviates getting fat composition and preparation method thereof | |
| CN115590194A (en) | Preparation method of lutein-loaded soybean peptide with high loading capacity and high stability | |
| CN109452369A (en) | It is a kind of to receive cream and its preparation method and application containing milk powder | |
| CN102533918B (en) | Method for preparing rapeseed active polypeptides | |
| CN103933006B (en) | Peanut polypeptide effervescent tablet and preparation method thereof | |
| CN109699947A (en) | A kind of anti-oxidant egg piece and its processing method | |
| Zhu et al. | Process optimization for development of a novel solid beverage with high antioxidant activity and acceptability from fermented Ginkgo biloba seeds | |
| CN108041549A (en) | A kind of preparation method rich in delicate flavour peptide nutrition chicken soup and its application in anti-fatigue product is prepared |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |