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Encapsulation characteristics of protein hydrolysate extracted from Ziziphus jujube seed

Author:
Kanbargi, Ketaki D., Sonawane, Sachin K., Arya, Shalini S.
Source:
International journal of food properties 2017 v.20 no.12 pp. 3215-3224
ISSN:
1532-2386
Subject:
Fourier transform infrared spectroscopy, Ziziphus, antioxidant activity, bioavailability, calcium alginate, calcium chloride, chelation, crosslinking, dietary protein, encapsulation, functional foods, hydrolysates, ingredients, papain, peptides, protein content, protein hydrolysates, scanning electron microscopes, sensory properties, sodium alginate
Abstract:
Food protein hydrolysates and peptides are known as a promising functional food ingredient. Encapsulation can be used for improving the bioavailability and organoleptic properties of peptides. In the present study, good entrapment efficiency was obtained when 2.5% sodium alginate, 3% protein concentration, and 2% calcium chloride. Fourier transform infra-red analysis (FTIR) and scanning electron microscope presented that papain hydrolysate was cross-linked in calcium alginate beads. The peptide showed high antioxidant activity, metal ion chelation activity, and reducing power as compared to encapsulated peptide.
Agid:
5953577