Sharma Kartik, Nilsuwan Krisana, Ma Lukai, Benjakul Soottawat
International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand.
Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Foods. 2023 Feb 9;12(4):761. doi: 10.3390/foods12040761.
The impacts of liposomal encapsulation on the bitterness of salmon frame protein hydrolysate (SFPH) and salmon frame protein plastein (SFPP) with the aid of ultrasound (20% amplitude, 750 W) for different time intervals (30, 60 and 120 s) were investigated. Liposomes loaded with 1% protein hydrolysate (L-PH1) and 1% plastein (L-PT1) showed the highest encapsulation efficiency and the least bitterness ( < 0.05). Ultrasonication for longer times reduced encapsulation efficiency (EE) and increased bitterness of both L-PH1 and L-PT1 along with a reduction in particle size. When comparing between L-PH1 and L-PT1, the latter showed less bitterness due to the lower bitterness in nature and higher entrapment of plastein in the liposomes. In vitro release studies also showed the delayed release of peptides from L-PT1 in comparison to the control plastein hydrolysate. Therefore, encapsulation of liposomes with 1% plastein could be an efficient delivery system for improving the sensory characteristics by lowering the bitterness of protein hydrolysates.
研究了脂质体包封对鲑鱼骨蛋白水解物（SFPH）和鲑鱼骨蛋白合成蛋白（SFPP）苦味的影响，借助超声（振幅20%，750 W）处理不同时间间隔（30、60和120秒）。负载1%蛋白水解物的脂质体（L-PH1）和负载1%合成蛋白的脂质体（L-PT1）显示出最高的包封效率和最低的苦味（<0.05）。超声处理时间延长会降低L-PH1和L-PT1的包封效率（EE），增加两者的苦味，同时粒径减小。比较L-PH1和L-PT1时，由于合成蛋白本身苦味较低且在脂质体中的包封率较高，L-PT1的苦味较低。体外释放研究还表明，与对照合成蛋白水解物相比，L-PT1中肽的释放延迟。因此，用1%合成蛋白包封脂质体可能是一种有效的递送系统，可通过降低蛋白水解物的苦味来改善感官特性。
