【摘要】 苦味肽因其强烈的苦味在食品行业中应用受到限制。该研究通过食品双重乳液微胶囊体系，以喷雾干燥技术制备了苦味掩蔽型苦味肽双重乳液微胶囊。通过对微胶囊的理化性质和苦味掩蔽效果的评价分析其在食品应用生产中的适用性。扫描电镜结果表明，苦味肽双重乳液微胶囊呈大小均匀、完整的球形结构，微胶囊粉体比表面积为(0.155±0.002 3) m~2/g,孔体积为(0.002±0.000 6) cm~3/g,平均孔径大小为(21.121±0.001 2)nm;水分含量、溶解度、表面油含量等测定结果表明该体系具有良好的苦味肽包埋效果，苦味肽负载量达10%。微胶囊复原乳的微观形貌及其稳定性结果表明喷雾干燥技术制备苦味肽双重乳液微胶囊具有良好的应用可行性。感官评价结果表明该体系可显著降低消费者对苦味肽的苦味感知，达到苦味掩蔽的目的。相关研究对苦味掩蔽型苦味肽的产品开发及应用提供理论依据。更多还原

【Abstract】 The application of bitter peptides in the food industry is limited due to their strong bitterness.In this study, bitterness masking bitter peptide double emulsion microcapsules were prepared by spray drying technology through double emulsion microcapsule system.The applicability of microcapsules in food application and production was analyzed by evaluating the physical and chemical properties and bitterness masking effect of microcapsules.The results of scanning electron microscopy showed that the bitter peptide double emulsion microcapsules had a uniform and complete spherical structure.The specific surface area of the microcapsule powder was(0.155±0.002 3) m~2/g, the pore volume was(0.002±0.000 6) cm~3/g, and the average pore size was(21.121±0.001 2) nm.The moisture content, solubility, surface oil content results showed that the system had a good encapsulation effect of bitter peptide, and the loading amount of bitter peptide was 10%.The result of microstructure and stability of microcapsule reconstituted emulsion showed that the preparation of bitter peptide double emulsion microcapsules by spray drying technology had good application feasibility.The consequences of the sensory evaluation showed that the system could significantly reduce consumers’ perception of bitterness in bitter peptides and achieve the purpose of masking bitterness.This research provides a theoretical foundation for the development and application of bitter masking peptides.更多还原