Microencapsulation and Characterization of Soybean Protein Hydrolysates
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Abstract:
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.
