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<p>To improve the functional properties and drying aid role in spray drying of soybean peptide (SP), SP was respectively conjugated with eight saccharides (maltose, lactose, maltodextrin, inulin, α-cyclodextrin (α-CD), β-CD, dextran-20000, and dextran-40000) via wet-heated Maillard reaction, and the efficacy of conjugates in spray-drying of <i>Lycium barbarum</i> extracts rich in low-molecular-weight sugars and organic acids was systematically evaluated. Among the conjugates, SP-α-CD exhibited the highest graft-browning equilibrium index (143.52%) and emulsifying activity index (4.63 m<sup>2</sup>/g). Through Box-Behnken experimental optimization, the ideal conjugation conditions were identified as: 30&#xa0;mg/mL SP concentration, 70&#xa0;°C reaction temperature, and 2.5&#xa0;h reaction time. When SP-α-CD (10% w/w) co-spray dried with the extract (90%), it could effectively prevent the wall sticking, and the powder yield reached 73.94% (~ 20.74% higher than that achieved by the native SP). The hygroscopicity and softening point (being increased to 69.77&#xa0;°C) of the powder was improved. X-Ray photoelectron spectroscopy analysis revealed that during spray drying, SP-α-CD tends to distribute on the powder surface, encapsulating the extract components and achieving stronger drying aid and encapsulation effects. Collectively, it is expected to be developed as a spray drying aid for sugar-containing extracts and as a wall material for food and pharmaceutical microencapsulation.</p> Graphical Abstract <p></p>

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Optimized Preparation, Functional Evaluation and Performance in Spray Drying of Soybean Peptide-Saccharide Conjugates Prepared by Wet Heating Maillard Reaction

  • 期刊论文

  • 发表日期：

    2025年12月10日

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  • Hong Cheng,
  • Youjie Wang,
  • Zhe Li,
  • Jinzhi Li,
  • Xiao Lin

摘要

To improve the functional properties and drying aid role in spray drying of soybean peptide (SP), SP was respectively conjugated with eight saccharides (maltose, lactose, maltodextrin, inulin, α-cyclodextrin (α-CD), β-CD, dextran-20000, and dextran-40000) via wet-heated Maillard reaction, and the efficacy of conjugates in spray-drying of Lycium barbarum extracts rich in low-molecular-weight sugars and organic acids was systematically evaluated. Among the conjugates, SP-α-CD exhibited the highest graft-browning equilibrium index (143.52%) and emulsifying activity index (4.63 m2/g). Through Box-Behnken experimental optimization, the ideal conjugation conditions were identified as: 30 mg/mL SP concentration, 70 °C reaction temperature, and 2.5 h reaction time. When SP-α-CD (10% w/w) co-spray dried with the extract (90%), it could effectively prevent the wall sticking, and the powder yield reached 73.94% (~ 20.74% higher than that achieved by the native SP). The hygroscopicity and softening point (being increased to 69.77 °C) of the powder was improved. X-Ray photoelectron spectroscopy analysis revealed that during spray drying, SP-α-CD tends to distribute on the powder surface, encapsulating the extract components and achieving stronger drying aid and encapsulation effects. Collectively, it is expected to be developed as a spray drying aid for sugar-containing extracts and as a wall material for food and pharmaceutical microencapsulation.

Graphical Abstract