Sarabandi Khashayar, Dashipour Alireaza, Akbarbaglu Zahra, Peighambardoust Seyed Hadi, Ayaseh Ali, Kafil Hossein Samadi, Jafari Seid Mahdi, Mousavi Khaneghah Amin
Research Institute of Food Science and Technology (RIFST) Mashhad Iran.
Department of Food Science & Technology, School of Medicine Zahedan University of Medical Sciences Zahedan Iran.
Food Sci Nutr. 2024 Mar 23;12(7):4723-4734. doi: 10.1002/fsn3.4120. eCollection 2024 Jul.
This study aimed to stabilize and mask the bitterness of peptides obtained from the enzymatic hydrolysis of coconut-meal protein with maltodextrin (MD) and maltodextrin-pectin (MD-P) as carriers via spray-drying. Essential (35%), hydrophobic (32%), antioxidant (15%), and bitter (45%) amino acids comprised a significant fraction of the peptide composition (with a degree of hydrolysis of 33%). The results indicated that the peptide's production efficiency, physical and functional properties, and hygroscopicity improved after spray-drying. Morphological features of free peptides (fragile and porous structures), spray-dried with MD (wrinkled with indented structures), and MD-P combination (relatively spherical particles with smooth surfaces) were influenced by the process type and feed composition. Adding free and microencapsulated peptides to the bread formula (2% W/W) caused changes in moisture content (35%-43%), water activity (0.89-0.94), textural properties (1-1.6 N), specific volume (5.5-6 cm/g), porosity (18%-27%), and color indices of the fortified product. MD-P encapsulated peptides in bread fortification resulted in thermal stability and increased antioxidant activity (DPPH and ABTS radical scavenging: 4.5%-39.4% and 31.6%-46.8%, respectively). MD-P (as a carrier) could maintain sensory characteristics and mask the bitterness of peptides in the fortified bread. The results of this research can be used to produce functional food and diet formulations.
本研究旨在通过喷雾干燥，以麦芽糊精（MD）和麦芽糊精-果胶（MD-P）为载体，稳定并掩盖从椰粕蛋白酶解获得的肽的苦味。必需氨基酸（约35%）、疏水氨基酸（约32%）、抗氧化氨基酸（约15%）和苦味氨基酸（约45%）在肽组成中占很大比例（水解度为33%）。结果表明，喷雾干燥后肽的生产效率、物理和功能特性以及吸湿性均有所提高。游离肽（易碎且多孔的结构）、用MD喷雾干燥的肽（有凹陷结构的皱纹）以及MD-P组合（表面光滑的相对球形颗粒）的形态特征受工艺类型和进料组成的影响。在面包配方中添加游离和微囊化肽（2% W/W）会导致强化产品的水分含量（35%-43%）、水分活度（0.89-0.94）、质地特性（1-1.6 N）、比容（5.5-6 cm/g）、孔隙率（18%-27%）和颜色指标发生变化。在面包强化中，MD-P包封的肽具有热稳定性并提高了抗氧化活性（DPPH和ABTS自由基清除率分别为4.5%-39.4%和31.6%-46.8%）。MD-P（作为载体）可以保持感官特性并掩盖强化面包中肽的苦味。本研究结果可用于生产功能性食品和饮食配方。
