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Extraction of Plant-based Capsules for Microencapsulation Applications
Published on: November 9, 2016
Analysis of biological activities and microencapsulation properties of black soybean oligopeptides
Yue Yang1, Yuzhu Shen1, Yakun Shan1
1School of Food Sciences and Engineering, Changchun University, Changchun, 130024 China.
Abstract:
Black soybean oligopeptides (BSOP) were prepared from defatted black soybean meal via optimized alkaline protease hydrolysis and molecular weight fractionation. Three fractions were obtained: 0-0.5 kDa (54.59%), 0.5-1 kDa (29.46%), and 1-3.5 kDa (15.95%). The 1-3.5 kDa fraction showed superior antioxidant and immunomodulatory activities, likely related to its molecular weight distribution, high proline content, and peptide sequences. A W1/O/W2 double emulsion was further applied for stabilization, yielding microcapsules with high encapsulation efficiency (90.71%), uniform structure, and good thermal stability (Tg = 68.60 °C). These results suggest that BSOP-Mc may exhibit favorable stability and potential as a plant-derived bioactive ingredient for functional food applications.
Supplementary Information:
The online version contains supplementary material available at 10.1007/s10068-026-02187-9.