中文摘要：

辣椒红色素（paprika red pigment,PRP）是一种安全性好,且有一定营养价值和药理作用的天然食用色素。PRP的水不溶性限制了其应用和推广,若将其转化为水分散性的乳状液,则可以提高PRP的利用率。文章以乳化活性和乳化稳定性为检测指标,分别研究了乳化时间、乳化温度、乳化转速、p H、油水比及大豆分离蛋白（Soybean protein isolate,SPI）浓度对SPI乳化PRP的影响。结果表明,将PRP按与SPI比为1∶2.4、1∶1.6或1∶1.2（w/w）的比例添加到p H为8.5、浓度的2.4%的SPI溶液中,于55℃~75℃和10000~14000r/min下高速分散乳化20min后形成PRP乳状液,此时SPI的乳化性能较强,乳状液的乳化稳定性较高,所得PRP乳状液分布较均一,液滴分散度较高。

英文摘要：

Paprika red pigment （PRP） is a natural food colorant with good safety, nutritional value and pharmacological effects. Nevertheless, PRP is insoluble in water, which limits its application to a certain extent. If PRP can be converted to a water-dispersible emulsion, the utilization of PRP can be promoted. In this work, soybean protein isolate （SPI） was selected as the emulsifier and the effects of emulsification speed, emulsification duration, temperature, pH, PRP/water ratio, and SPI concentration on the emulsification activity of SPI and the emulsification stability of the PRP emulsion were studied. It was found that the optimum emulsification conditions were PRP/SPI ratio 1 ： 2.4, 1 ： 1.6 or 1 ： 1.2, emulsification temperature 55 - 75℃, agitation speed 10000 - 14000r/min and agitation duration 20 min at pH8.5. Under these conditions, the emulsifying activity of SPI and the emulsion stability of the PRP emulsion were very high and PRP emulsion was distributed evenly, uniformed in size and easily dispensed.