微囊化处理对乳清蛋白酶解物的苦味和吸湿性的改善作用研究  

Improving effect of spray-drying encapsulation process on the bitter taste and stability of bioactive whey protein hydrolysate

作　　者：杨抒[1] 毛学英[1] 滕国新[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京三元食品股份有限公司,北京102203

出　　处：《中国乳品工业》2013年第8期4-7,共4页China Dairy Industry

基　　金：北京市自然科学基金(5102021)

摘　　要：利用麦芽糊精或麦芽糊精/β-环糊精混合物作为壁材,应用喷雾干燥法对WPH进行微囊化处理,改善酶解产物的苦味并提高其稳定性,使其在食品加工中的应用成为可能。结果表明,喷雾干燥法微囊处理可以使乳清蛋白酶解物的苦味值降到原来的1/8,吸湿性显著改善,从60.59%下降至34.41%,使得该产品具有了作为食品原料的潜力。Although whey protein hydrolysate possesses good physiological functionality, its bitter taste and hygroscopic property limit its direct utilizatioh as food ingredient. The aim of this work was to encapsulate whey protein hydrolysate with maltodextrin and β-cyclodextrin as car- tiers by spray drying to attenuate the bitter taste and enhance the stability of whey protein hydrolysate. Ikesults indicated that encapsulation with maltodextrin and β-cyclodextrin as carriers was helpful to improve the bitter taste and hygroscopic property of whey protein hydrolysate.

关 键 词：乳清蛋白酶解物 苦味改善 吸湿性 扫描电镜 

分 类 号：TS252.9[轻工技术与工程—农产品加工及贮藏工程]