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Encapsulation of food protein hydrolysates and peptides: a review

机译：食品蛋白质水解酸盐和肽的封装：综述

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Food protein hydrolysates and peptides are considered a category of promising functional food ingredients. However, commercial application of protein hydrolysates and their constituent peptides can be impeded by their low bioavailability, bitter taste, hygroscopicity and likelihood of interacting with the food matrix. Encapsulation as a delivery mechanism can be used to overcome these challenges for improving the bioavailability and organoleptic properties of the peptides. Proteins, polysaccharides and lipids are the three carrier systems that have been utilized in food peptide encapsulation. The protein and polysaccharide systems mainly aim at masking the bitter taste and reducing the hygroscopicity of protein hydrolysates, whereas the lipid-based systems are intended for use in enhancing the bioavailability and biostability of encapsulated peptides. A spray drying technique is largely used to achieve microencapsulation in both protein and polysaccharide systems while, generally, liposomes are prepared by a film hydration technique. However, it is seen that the encapsulation efficiency (EE) of peptides using the liposome model is relatively lower since the entropy-driven liposome formation is uncontrolled and spontaneous. Achieving adequate EE through cost effective techniques is indispensable for encapsulation to be applicable to bioactive peptide-based product commercialization. Furthermore, the design of high quality functional foods requires detailed understanding of the release mechanism and kinetics, gastrointestinal stability, bioavailability and physiological bioactivity of the encapsulated peptide products.
机译：食品蛋白质水解酸盐和肽被认为是一种有前途的功能性食品成分的类别。然而，可以通过低生物利用度，苦味，吸湿性和与食物基质相互作用的低生物利用度，苦味，吸湿性和可能性来阻碍蛋白质水解产物及其组成肽的商业应用。作为输送机制的封装可用于克服这些挑战以改善肽的生物利用度和感官特性。蛋白质，多糖和脂质是已经用于食物肽包封的三种载体系统。蛋白质和多糖体系主要旨在掩盖苦味并降低蛋白质水解产物的吸湿性，而基于脂质的系统旨在提高包封肽的生物利用度和生物稳定性。喷雾干燥技术主要用于在蛋白质和多糖体系中实现微胶囊素，而通常，通过膜水合技术制备脂质体。然而，可以看出，由于熵驱动的脂质体形成是不受控制和自发的，因此使用脂质体模型的肽的包封效率（EE）相对较低。通过成本有效的技术实现足够的EE对于封装是必不可少的，适用于基于生物活性肽的产品商业化。此外，高质量功能食品的设计需要详细了解封装肽产物的释放机制和动力学，胃肠道稳定性，生物利用度和生理生物活性。

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