Abstract:Pecan cake meal and soybean cake meal （as a control） were used as raw materials to prepare pecan protein peptides via solid-state fermentation using three strains （Bacillus subtilis，Cordyceps militaris，and Pleurotus eryngii）.The protein concentration，antioxidant activity，and emulsifying properties of the pecan cake meal protein peptides，as well as the characteristics of the resulting microcapsule powder，were investigated.The results showed that，compared with other strains，the protein peptides prepared from pecan cake meal fermented by B.subtilis exhibited the highest crude protein concentration，which reached 21.27 and 25.60 mg/mL at 3 d and 9 d of fermentation，respectively.The protein peptides obtained from pecan cake meal fermented by P.eryngii for 9 d showed the strongest total antioxidant capacity and the DPPH radical scavenging ability.The total antioxidant capacity was 12.93 mmol/L FeSO4，and the DPPH radical scavenging rate was 0.20 μg Trolox/mL.The protein peptides obtained from soybean cake meal fermented by C.militaris exhibited the best emulsifying properties.The emulsifying activity and emulsion stability were 0.019 m2/g and 98.58% at 9 d of fermentation，respectively.In addition，protein peptides with high antioxidant activity prepared by P.eryngii fermentation were used as wall materials to encapsulate pecan oil for the preparation of microcapsule powder.Compared with the conventional wall material （β-cyclodextrin），when protein peptides with high antioxidant activity prepared by P.eryngii fermentation were used as wall materials，the encapsulation efficiency of the microcapsule powder was significantly increased to 85.28%，and both the total antioxidant capacity （12.93 mmol/L FeSO4） and DPPH radical scavenging rate （0.20 μg Trolox/mL） were significantly superior to those of the β-cyclodextrin-encapsulated pecan oil microcapsule powder （6.68 mmol/L FeSO4 and 0.17 μg Trolox/mL，respectively）.