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| Ultrasound-Assisted Preparation and Properties of Chitosan Inclusion Complex of Yak Meat-Derived Active Peptides |
| ZHANG Mengjie, ZHAO Gaiming, BAI Xueyuan, WANG Ke, ZHU Chaozhi, YIN Mancai, ZHANG Xinjun |
| 1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2. Datong Comprehensive Experimental Station, Xining 810100, China; 3. Zhongwei Comprehensive Experimental Station, Zhongwei 755000, China |
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Abstract Low molecular mass peptides have good solubility and are easily bound to free radicals, reducing oxidative damage caused by lipid peroxidation. In this study, yak meat was digested by simulated digestive juices. Yak meat-derived small molecular peptides (YMSMPs) ≤ 1 kDa were prepared from the digest by ultrafiltration and purification. Due to their poor gastric stability, YMSMPs were unable to reach the intestinal tract to exert their effects. To improve their digestive stability, YMSMPs were encapsulated using a mixture of chitosan (CS), gum arabic (GA), and sodium alginate (SA) as the wall material with ultrasonic assistance. The solubility of the prepared inclusion complex (YMSMPs-CS-GA-SA) was 96.80%. After in vitro simulated gastric and intestinal digestion, its cumulative release rates were 35.57% and 90%, respectively. In addition, the intestinal digestate exhibited stronger antioxidant capacity than YMSMPs. The encapsulation effectively delayed the release of YMSMPs in the simulated gastrointestinal tract, providing a delivery scheme for YMSMPs.
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2026, Vol. 40 
