Bitterness Masking Of Soybean Oligopeptides And Its Application In Solid Beverages

Soybean oligopeptide is a small-molecule peptide substance prepared from soybean protein by enzymatic hydrolysis or acid hydrolysis.As a small-molecule peptide,it is easier to be absorbed by the human body than protein.However,in the process of hydrolysis,the hydrophobic amino acids are released from the interior of the protein molecules,which directly contact the taste buds when eating,resulting in an unacceptable bitter taste,which seriously affects the sensory quality of the product.In order to make it more widely used in food as a new type of multifunctional nutritional ingredient,this study used masking agent to mask the hydrophobic amino acids that produce bitter taste,which greatly reduced the unacceptable bitter taste of soybean oligopeptides,while maintaining the The integrity of its functional molecular structure.The details are as follows:(1)Optimization of bitterness masking agent and its effect on the properties of soybean oligopeptides.The soybean oligopeptides after bitterness masking treatment were characterized and determined by tests such as bitterness value,entrapment rate,moisture content,hygroscopicity,solubility,morphology observation,Fourier transform infrared spectroscopy analysis,and in vitro digestion.The results showed that when the ratio of maltodextrin-gelatin complex to soybean oligopeptide was 2:1,the bitterness of soybean oligopeptide was the lowest at 3.73±0.21,the encapsulation rate was the highest at(77.23±0.96)%,and the moisture content was the lowest.is(1.87±0.12)%;the hygroscopicity is the lowest ratio of gelatin to soybean oligopeptide of 2:1,reaching(24.06±1.31)%;the solubility of the particles formed by maltodextrin-gelatin complex and soybean oligopeptide can be More than 90%;the results of morphology observation and Fourier transform infrared spectroscopy showed that the compound masking agent had better effect than the single masking agent;the results of in vitro digestion test showed that the bitterness masking treatment effect was better than that of the untreated group.(2)Optimize the process conditions of low-bitter soybean oligopeptides.The optimum process conditions for low-bitter soybean oligopeptide were determined by single factor test and response surface methodology: the mass ratio of maltodextrin to gelatin was 1:1,the mass ratio of masking agent to soybean oligopeptide was 2:1,and the inlet temperature was 151 ℃,injection speed 6%.The antioxidant activity of soybean oligopeptides before and after treatment showed that the ability of low-bitter soybean oligopeptides to scavenge hydroxyl radicals,superoxide anion free radicals,ABTS+ free radical scavenging ability and iron reducing ability were comparable to soybean oligopeptides.Compared with the oligopeptides,the results showed that the bitterness masking treatment had a good effect on the antioxidant properties of soybean oligopeptides.(3)Development of low-bitter soybean oligopeptide solid beverage.Taking sensory evaluation,solubility,moisture,ash,protein content,fat content and color difference as detection indicators,the best formula of solid beverage was obtained by single factor test and response surface test: low-bitter soybean oligopeptide 4.50 g,soft white sugar 7.00 g,citric acid 0.15 g.The sensory score of the low-bitter soybean oligopeptide solid beverage produced by this formula is(90.27±0.30),the solubility is(99.32±0.01)%,the moisture content is(1.83±0.05)%,and the ash content is(0.85±0.01)%,the protein content is(1.37±0.09)% and the fat content is(0.343±0.00)%;in addition,the total color difference of the low-bitter soybean oligopeptide solid beverage during storage is between 0.24-0.37,which is better than The total color difference of the treated soybean oligopeptide solid beverage ranged from 0.28-1.87.