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Composite modification of peanut protein by enzyme-microfluidization and its application in microcapsule oil powder
  
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KeyWord:peanut protein  composite modification  ultra-high pressure microfluidization  enzymolysis  microcapsule  emulsifying property
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Author NameAffiliation
ZHANG Xuechun  
WANG Zhenxing  
TU Zongcai，etc  
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Abstract:
      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.
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