Stability and Structural Identification of Wheat Peptide-Vitamin D Microcapsules
Wheat peptide-vitamin D(VD)microcapsules were prepared by spray drying using wheat peptide as wall material and VD oil as core material,and their stability was preliminarily studied.By analyzing the basic physicochemical components of microcapsules and taking molecular weight distribution an as indicator,the effects of pH,temperature and protease digestion on the stability of microcapsules were examined.The results showed that the microcapsules contained a total of 17 amino acids,with essential amino acids accounting for 15.8％.Hydrolysate with a relative molecular mass less than 2000 u accounted for 97.79％.The total protein content was 74.78％,and the acid protein content was 71.65％.After pH at 2,4,6,8,10 and 37 ℃ water baths for 2 h,the proportion of each molecular weight interval of the microcapsule did not exceed 6％.After bathing at 20,40,60,80 ℃ and 100 ℃ for 2 h,the proportion of each molecular weight interval of the microcapsule did not exceed 7％.After pepsin digestion alone,trypsin digestion alone,pepsin digestion first and then trypsin digestion,the proportion of each molecular weight interval of microcapsules did not exceed 6％.This study provides a theoretical basis for the application of wheat peptide VD microcapsules on the food industry,and also provides a feasible method to protect activity of VD and extend its shelf life.
NETL
NSTL
万方数据
