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A hidrólise enzimática de proteínas pode levar ao desenvolvimento de sabor amargo, associado à liberação de grupos hidrofóbicos. Neste trabalho, desenvolveu-se uma nova metodologia, baseada no encapsulamento em lipoesferas, para mascarar o sabor amargo de hidrolisados de caseína obtidos pela ação da papaína. Além disso, utilizou-se a espectrofotometria derivada segunda (EDS), como método de determinação da taxa de encapsulamento de hidrolisados enzimáticos de proteínas, e as amostras analisadas apresentaram valores em torno de 66%. Este microencapsulamento mostrou ser uma tecnologia eficiente para reduzir a hidrofobicidade e o sabor amargo de hidrolisados de caseína. A análise por microscopia eletrônica de varredura revelou a morfologia esférica das microcápsulas e a medida da oxidação lipídica mostrou boa estabilidade química por período de até 60 dias. In several studies the nutritional value of enzymatic protein hydrolysates has been related to their small peptide contents, especially di- and tripeptides. However, a disadvantage found in the enzymatic process is the development of a bitter taste, which is one of the main obstacles for using the hydrolysates in dietetic formulations and also seems to be associated to the exposition of buried hydrophobic groups. The methods proposed in the literature to solve this problem show some disadvantages, like the reduction of the nutritional value of these preparations. In this work, a new methodology based on the encapsulation in lipospheres was developed, in order to debittering casein hidrolysates obtained by using papain. The second derivative spectrophotometry (SDS) was used for the first time, for measuring the entrapment efficiency of protein hidrolysates and the results were around 66%. This microencapsulation system showed to be an efficient technology to reduce the hydrophobicity and the bitter taste of casein hidrolysates. The scanning electronic microscopy revealed the spherical morphology of this microcapsules, and the measurement of the lipid oxidation indicated a good chemical stability in a period of time up to 60 days

Microencapsulamento de hidrolisados de caseína em lipoesferas para mascarar o sabor amargo: avaliação físico-química e sensorial