Abstract: This work mainly studied on the effect of the embedding conditions on inclusion ratio and flavor of whey Peptides. The whey peptides were degraded by protease into smaller peptides. Two indexes, embedding ratio and bitter evaluation values were determined to characterize the inclusion effect of smaller peptides. The embedding effect factors including the concentration of wall material, homogeneous time, embedding temperature were experimented. The results showed that in a certain range, the higher the concentration of wall material, the better effect of the embedding of the small peptide whey, but when the concentration of wall material more than 8%, the embedding effect has little change. The embedding of small whey peptides with heterogeneous time effects were reduced after the first growing trend. Homogeneous time when the best in 5min, more than 5min, the effect of lower-embedded. Whey effect of small peptides with the embedding of the embedded temperature was first increased and then decreased trend, embedded temperature around 40 ℃, the best embedding.
Keywords:whey small peptides; Microencapsulation;inclusion ratio;Flavor