期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2019
卷号：43
期号：1
页码：1-12
出版社：Galati University Press
摘要：The aim of the research was to evaluate the effect of the encapsulation process on
collagen hydrolysate. Commercial collagen hydrolysate (CH) was spray-dried
with maltodextrin (MD) with two different dextrose equivalents (MD12: 10-12
dextrose equivalent (DE) maltodextrin and MD 19: 19-20 DE maltodextrin) and
two different core-wall material ratios of 10:90 and 20:80 in pilot scale spray
dryer. Four different groups of encapsulated collagen hydrolysate were created
such as MD1210 (10% collagen peptide + 90% MD12), MD1220 (20% collagen
peptide + 80% MD12), MD1910 (10% collagen peptide + 90% MD19), and
MD1920 (20% collagen peptide + 80% MD19). Moisture, water activity,
hygroscopicity, solubility and antioxidant activity of collagen peptides
significantly (p˂0.01) decreased with encapsulation (p=0.01). The DPPH (1,1-
diphenyl-2-picrylhydrazyl) radical scavenging activity analysis results showed
that the collagen hydrolysates antioxidant activity was dependent on the dose and
the antioxidant activity was significantly decreased by the encapsulation process.
关键词：antioxidant activity; fish collagen; hydrolysates; maltodextrin; spray
drying encapsulation
