CAJ | 학술논문

以乳化性能为指标,采用胰蛋白酶-超高压微射流对花生蛋白复合改性,并以复合改性花生蛋白为主要壁材和乳化剂制备微胶囊粉末油脂。结果表明：复合改性可改善花生蛋白的乳化性能,花生蛋白经胰蛋白酶酶解后,在微射流均质压力100 MPa、均质1次的条件下,其乳化性能最佳；微胶囊粉末油脂复原乳状液粒径分布集中,平均粒径346．8 nm,在放置24 h内较稳定；微胶囊粉末油脂在实验时间内,表面油含量、酸值( KOH)和过氧化值分别控制在8%、3 mg/g和8 meq/kg内。
이유화성능위지표,채용이단백매-초고압미사류대화생단백복합개성,병이복합개성화생단백위주요벽재화유화제제비미효낭분말유지。결과표명：복합개성가개선화생단백적유화성능,화생단백경이단백매매해후,재미사류균질압력100 MPa、균질1차적조건하,기유화성능최가；미효낭분말유지복원유상액립경분포집중,평균립경346．8 nm,재방치24 h내교은정；미효낭분말유지재실험시간내,표면유함량、산치( KOH)화과양화치분별공제재8%、3 mg/g화8 meq/kg내。
With emulsification performance as index, peanut protein was modified by trypsin and ultra-high pressure microfluidization, then microcapsule oil powder was prepared using compositely modified peanut protein as main wall material and emulsifier. The results indicated that the emulsifying properties of peanut protein improved by composite modification. The best emulsifying properties of peanut protein enzymatic hydrolyzed by trypsin was gained when being homogenized at 100 MPa for once. The particle size of re-dissolving microcapsule oil powder emulsion was concentrate and stable in 24 h, and the aver-age particle size was 346. 8 nm. The surface oil content, acid value and peroxide value of microcapsule oil powder in experimental period were within 8%, 3 mgKOH/g and 8 meq/kg respectively.