酶－微射流复合改性花生蛋白及其在微胶囊粉末油脂中的应用研究

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。

Composite modification of peanut protein by enzyme-microfluidization and its application in microcapsule oil powder

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 average 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.