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After the duck blood through proteolysis, degradation with special physiological functions and easy to absorb mixture of peptides, small peptides, amino acids, and heme, both to improve its digestibility and palatability, blood iron; would duck blood hydrolyzate microencapsulation technology embedded not only solve the difficult save, the smell of blood, heavier, and other issues, but also some of the active peptide hydrolysis protection to prevent oxidation deterioration to extend its shelf life. This topic utilization the protease solutions technology and microencapsulation technology, duck blood hydrolyzate basic composition, physical, chemical and functional properties of duck blood hydrolyzate microcapsules, and to carry out a preliminary application for the comprehensive utilization of poultry blood provides an important theoretical basis. After testing, the dry duck blood hydrolyzate nutrients, protein content of 40.2%, iron and zinc content of 484 mg / kg and 22.8 mg / kg respectively. High performance gel filtration chromatography, duck blood hydrolyzate peptide relative molecular mass distribution, duck blood hydrolyzate contains at least 11 different molecular weight polypeptide, relative molecular mass is basically 10000 D in molecular weight of the standard sample small peptide content within 8 peptides relative molecular mass 10702,7788,6059,4113,3421,2417,1495,1065 D, relative molecular mass of less than 451 D 24.72%. Prepared by the orifice - the coagulation bath duck blood hydrolyzate microcapsules optimum preparation parameters: duck blood hydrolyzate is not diluted or concentrated, and directly adding sodium alginate, sodium alginate concentration of 2%, of CaCl , 2 concentration of 2%, was added dropwise phase solidification phase volume ratio of 1:2, prepared in this condition, calcium alginate microencapsulated efficiency was 91.6%, the payload volume was 40.2%. Dry microcapsules non-stick, Diaspora, and the smell of blood and odor, moisture content of 5.12%, density 0.7g/cm 3 , the particle size range between 371.1 ~ 488.0 m. The scanning electron microscope showed that the microcapsules prepared rounded or oval, surface densification, no cracks. Duck blood hydrolyzate release properties of microcapsules in simulated physiological fluids studies show that in simulated gastric fluid (pH 1.2), each group of duck blood hydrolyzate microcapsule samples are faster at the beginning of the release rate within 30 min, with time continuous passage of time, gradually tend to slow the rate of release, the cumulative release rates of less than 30% within 4 h; in simulated intestinal fluid (pH 6.8), each group the duck blood hydrolyzates microcapsule samples after 1 ~ 2h swollen to quickly disintegrating. This result suggests that the duck blood hydrolyzate microcapsules are prepared having a pH-dependent swelling characteristics, and have good sustained-release and an enteric. The short-term storage tests showed that the temperature has a certain impact on duck blood hydrolyzate microcapsule. The storage stability, but the impact is not great, the stored optimum conditions are 4 ° C. Select sealed and stored at 4 ° C conditions, after 6 months duck blood hydrolyzate heme iron retention rate of the microcapsules and the aqueous rates were maintained at a fairly steady level, and did not occur the phenomenon of deterioration and moisture absorption. This also can be learned, microencapsulation technology duck blood hydrolyzate embedded in the core material, played a very good protection, duck blood hydrolyzate microcapsules have good long-term storage stability. In order to investigate the initial application of the duck blood hydrolyzate microcapsules, this study add the right amount of microcapsules duck blood powder biscuit, in order to achieve as a source of heme iron, played the biscuits iron fortification purposes. By single factor and orthogonal experiment to determine the best duck blood powder biscuit recipe: duck blood and the amount of powder added 3.3%, the the grease amount of 18%, 36% of the amount of white sugar, 14% of the amount of water added; choice of leavening agent, baking soda and The combination of ammonium bicarbonate, the amount thereof were 0.8 g and 0.2 g; the best baked parameters: Surface fire 190 ° C, the end of the fire 170 ° C, baking time 5 min. The prepared duck blood powder biscuit iron content of up to 3.67 mg/100g, moisture content, alkalinity, acid value, peroxide value and the physical and chemical indicators are in line with the requirements of the relevant indicators specified in GB / T 20980-2007, and can be used as iron supplementation of nutrients good food.
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