期刊
JOURNAL OF FUNCTIONAL FOODS
卷 26, 期 -, 页码 290-300出版社
ELSEVIER
DOI: 10.1016/j.jff.2016.08.006
关键词
Microencapsulation; Chitosan; Gelatin; Hydrolysate; Lactic fermentation; Peptide
资金
- Spanish Ministry of Economy and Competitiveness (MINECO)
- Spanish MINECO [AGL2015-63855-C2-1, AGL2015-66886-R]
Gelatin and chitosan micro-hydrogels containing a potentially bioactive whey protein hydrolysate were developed through spray drying and the impact of microencapsulation on protection during digestion and peptide stability against lactic acid fermentation during yoghurt manufacturing was assessed. The results showed that the protection exerted by the encapsulation structures during milk fermentation was sequence-and matrix dependent, being chitosan more effective than gelatin in stabilising the peptides. However, only 5 out of the 21 fermentation-susceptible peptides identified could be protected through encapsulation within chitosan (1 of which was also protected by gelatin). Moreover, the encapsulation within chitosan microparticles did not substantially affect the peptide profile of the digested hydrolysate, and therefore, the peptide bioaccessibility was not expected to be compromised. (C) 2016 Elsevier Ltd. All rights reserved.
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