Fabrication and Encapsulation of Soy Peptide Nanoparticles Using Ultrasound Followed by Spray Drying

Peptide aggregation inevitably occurs during hydrolysis, and insoluble peptide aggregates (ISPA) are used as feed for animals due to their poor water solubility and unpleasant bitter flavor. Ultrasound was used to fabricate soy peptide nanoparticles by reassembling ISPA, followed by spray-drying enc...

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Bibliographic Details
Published in:Foods 2024-12, Vol.13 (23), p.3967
Main Authors: Jiang, Yiqun, Luo, Zhen, Xiang, Fenglan, Liu, Yubin, Yan, Jin, Wang, Jinmei
Format: Article
Language:English
Subjects:
Amino acids
Angle of repose
Atomizing
Bitter taste
Bitterness
Drying
Efficiency
Encapsulation
Fabrication
Feeds
Hydrolysis
insoluble peptide aggregates
Microcapsules
Microencapsulation
Morphology
Nanoparticles
Peptides
Physicochemical properties
Polysaccharides
Proteins
Scanning electron microscopy
Solvents
Soybeans
Spray drying
Stevioside
Taste
Temperature
Ultrasonic imaging
Ultrasound
Wettability
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Summary:Peptide aggregation inevitably occurs during hydrolysis, and insoluble peptide aggregates (ISPA) are used as feed for animals due to their poor water solubility and unpleasant bitter flavor. Ultrasound was used to fabricate soy peptide nanoparticles by reassembling ISPA, followed by spray-drying encapsulation to develop low-bitterness peptide microcapsules with soluble soybean polysaccharide (SSPS) and stevioside (STE) as wall materials. Powder properties, bitter taste, and the morphology of the microcapsules were evaluated. The formation of soluble peptide nanoparticles (0.5%, / ), microcapsules exhibited a higher bitter taste than unencapsulated peptides due to the increased surface distribution of STE on the microcapsules. These results provide an effective technique to improve the physicochemical properties of ISPA.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13233967