Preparation Of Corn Peptide Microcapsulation By Orifice Method And Complex Coacervation Method

Corn peptide is a Small molecular short peptide mixture with high activity, which obtain from corn protein powder. It is a kind of natural food protein which is easily digested and absorbed by human body than protein. At present the developed countries such as Japan, Europe, the United States and other countries on the corn peptide product research in a leading position, pushing corn peptide products gradually to the market at the same time obtained tremendous economic benefits. While corn peptide research is still in the preliminary stage in our country, it seldom report about basics theoretical contents of corn peptide food production that applicated on corn peptide, its stability and cover up the bitter after hydrolysis of treatment. Corn peptide is obtained from corn rotein powder by alkaline protease. Corn peptide in hydrolysis has a bitter taste and easy to absorb moisture, the orifice method and complex coacervation method preparation of corn peptide microcapsulation, it can reduce the bitter taste of corn peptide, moisture-proof and advantageous to slow release. The results is as follows:1. The optimal hydrolysis conditions of corn protein powder by orthogonal test is as follows:hydrolysis temperature is55℃, pH value is8.0, substrate concentration is5%, alkaline protease and substrate ratio is5.5:1. the degree of hydrolysis is23.62%.2. Process of preparing corn peptide microcapsules using sharp hole-coagulation bath method is optimize. The optimal process parameters by orthogonal test is as follows:sodium alginate concentration is3%, CaCl2concentration is2%, the core and wall materials the ratio is1:2, the dosage of emulsifier is0.2mL. embedding rate is61.35%.3. Corn peptide microcapsules is prepared using complex coacervation method,which select Arabia glue and gelatin as wall material and citric acid-sodium hydrogen as phosphate buffer solution.The optimal process parameters by orthogonal test is as follows:composite wall material concentration is2%, composite wall ratio is3:1, core material and wall material ratio is1:2, embedding temperature is45℃. embedding rate is67.35%.4. Morphology of corn peptide microcapsules was observed by electronic microscope.The results show that corn peptide of orifice method is a spherical, corn peptide of complex coacervation is a composite sphere. Both of two methods can reduce the bitter taste of corn peptide.