食品与发酵工业 >

2023 , Vol. 49 >Issue 4: 189 - 195

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030550

研究报告

低苦味多肽固体饮料的制备及其体外模拟消化研究

  • 尹乐斌 ,
  • 刘桠丽 ,
  • 何平 ,
  • 李乐乐 ,
  • 罗雪韵 ,
  • 杨学为 ,
  • 邹文广 ,
  • 贺超 ,
  • 孙孟京
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  • 1(邵阳学院 食品与化学工程学院,湖南 邵阳,422000)
    2(豆制品加工与安全控制湖南省重点实验室,湖南 邵阳,422000)
    3(贵州亮欢寨生物科技有限公司,贵州 凯里,556000)
博士,教授(通信作者,E-mail:lbyin0731@qq.com)

收稿日期: 2021-12-22

  修回日期: 2022-01-25

  网络出版日期: 2023-03-20

基金资助

湖南省研究生科研创新项目(CX20201187);湖南省教育厅重点项目(22A0529)

收起

Preparation of low-bitter polypeptide solid beverage and study on its simulated digestion in vitro

  • YIN Lebin ,
  • LIU Yali ,
  • HE Ping ,
  • LI Lele ,
  • LUO Xueyun ,
  • YANG Xuewei ,
  • ZOU Wenguang ,
  • HE Chao ,
  • SUN Mengjing
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  • 1(College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China)
    2(Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China)
    3(Guizhou Lianghuanzhai Biological Technology Co. Ltd., Kaili 556000, China)

Received date: 2021-12-22

  Revised date: 2022-01-25

  Online published: 2023-03-20

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摘要

以酶解大豆分离蛋白所得大豆多肽为原料芯材,采用β-环糊精为壁材对其进行包埋掩盖脱苦来制备低苦味多肽固体饮料,以包埋率与苦味值为评价指标,在壁材与芯材质量比、包埋温度、包埋时间3个单因素的基础上,采用响应面试验进行工艺优化,并对其结构表征及体外模拟消化过程中抗氧化活性变化情况进行研究。结果表明,当壁芯比9∶1,包埋温度为45 ℃,包埋时间为50 min时,所得包埋率为(58.04±0.32)%,苦味值为(2.72±0.27)分,与预测值无明显差异(P>0.05)。体外模拟消化研究表明制备所得的固体饮料仍保留较好的抗氧化活性,其中对ABTS阳离子自由基清除率的效果最佳,最高可达到99.72%,羟自由基清除率最高为74.55%。该研究为大豆活性多肽类产品的开发提供了理论支持,对大豆多肽的多元化利用奠定基础。

关键词： 大豆多肽; 包埋率; 苦味值; 结构表征; 体外消化; 抗氧化

本文引用格式

尹乐斌 , 刘桠丽 , 何平 , 李乐乐 , 罗雪韵 , 杨学为 , 邹文广 , 贺超 , 孙孟京 . 低苦味多肽固体饮料的制备及其体外模拟消化研究[J]. 食品与发酵工业, 2023 , 49(4) : 189 -195 . DOI: 10.13995/j.cnki.11-1802/ts.030550

Abstract

The soy peptide obtained by enzymatic hydrolysis of soybean protein isolate was used as the raw material core material, β-cyclodextrin was used as the wall material, and the method of embedding, covering, and debittering was used to prepare low-bitter peptide solid beverages. The embedding rate and bitterness were used as evaluation indicators. Based on the three single factors of wall material to core material mass ratio, embedding temperature, and embedding time, the response surface test was used to optimize the process and to study its structural characterization and the changes in antioxidant activity during the in vitro simulated digestion process. Results showed that when the wall-to-core ratio was 9∶1, the embedding temperature was 45 ℃, and the embedding time was 50 min, the embedding rate obtained was (58.04±0.32)%, and the bitterness value was (2.72±0.27) points, the embedding rate obtained was in line with the predicted value. There was no significant difference(P>0.05). In vitro simulated digestion studies showed that the prepared solid beverages still retain good antioxidant activity. Among them, the ABTS cationic radical scavenging rate was the best, up to 99.72%, and the maximum hydroxyl radical scavenging rate was 74.55%. This research provides theoretical support for the development of soybean active peptide products and lays a foundation for the diversified utilization of soybean peptides.

Key words： soy polypeptide; embedding rate; bitterness value; structure characterization; digestion in vitro; anti-oxidation

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