β-环糊精包埋对玉米活性肽脱苦效果的工艺研究

Study on Debittering Effect of β-Cyclodextrin Entrapment on Corn Active Peptide

玉米活性肽的苦味限制了其在食品领域中的应用,文章采用β-环糊精包埋的方法去除玉米活性肽的苦味。通过单因素试验考察β-环糊精添加量、包埋温度、包埋时间和pH对玉米活性肽苦味值和包埋率的影响,确定4个因素的取值范围,采用Box-Behnken试验设计优化了β-环糊精包埋玉米活性肽去除苦味的工艺参数。试验结果表明,最佳工艺参数为β-环糊精的添加量0.78 g/g、包埋温度35.0℃、包埋时间44 min、pH7.0,在此条件下,玉米活性肽苦味值和包埋率的预测值分别1.72和80.56%,实际苦味值为1.70、包埋率为80.12%,相对误差分别为1.0%和0.6%,且包埋后的玉米活性肽仍保持其生物活性,对α-淀粉酶的抑制率为34.26%。

The bitter taste of corn active peptide limits its application in food.In this paper,β-cyclodextrin embedding method is used to remove the bitter taste of corn active peptide.The effects ofβ-cyclodextrin addition,embedding temperature,embedding time and pH on the bitter value and embedding rate of corn active peptide are taken by single factor test.The range of four factors is determined by Box-Behnken test.The parameters ofβ-cyclodextrin embedding corn active peptide to remove bitterness were optimized.The experimental results show that the optimum process parameters are:β-cyclodextrin 0.78 g/g,embedding temperature 35.0℃,embedding time 44 min,pH 7.0.Under these conditions,the predicted bitter value and embedding rate of corn active peptide were 1.72 and 80.56%,the actual bitter value was 1.7,the embedding rate was 80.12%,and the relative error was 1.0%and 0.6%.Moreover,the bioactivity of the entrapped corn peptide was maintained,and the inhibition rate ofα-amylase was 34.26%.