Our aim was to study the effects of three different heating temperatures (95, 120 and 145 ℃ ) on the physicochemical properties and flavor of lard diacylglycerols (DAG). The Fourier transform infrared (FTIR) spectrum, melting and crystallization characteristics, crystal form, rheological properties, thermogravimetric properties, fatty acid composition and volatile components of DAG were determined. The results showed that the crystal form of DAG changed from β’- to β-type with increasing temperature. Infrared spectroscopy showed that heating changed the functional group distribution of DAG. The rheological and thermogravimetric analysis showed that the viscosity increased while the thermal stability decreased. The content of volatile flavor substances such as aldehydes and alcohols gradually increased with increasing temperature, and the content of unsaturated fatty acids increased first and then decreased. Different heating temperatures affected the physicochemical properties and flavor of DAG. The most suitable temperature for processing lard DAG was 120 ℃ .

Enzymatic hydrolysis of proteins can enhance their emulsifying properties and antioxidant activities. However, the problem related to the hydrolysis of proteins was the generation of the bitter taste. Recently, high hydrostatic pressure (HHP) treatment has attracted much interest and has been used in several studies on protein modif ication. Hence, the study aimed to investigate the effects of enzymatic hydrolysis by Corolase PP under different pressure treatments (0.1, 100, 200, and 300 MPa for 1–5 h at 50 ℃) on the emulsifying property, antioxidant activity, and bitterness of soybean protein isolate hydrolysate (SPIH). As observed, the hydrolysate obtained at 200 MPa for 4 h had the highest emulsifying activity index (47.49 m²/g) and emulsifying stability index (92.98%), and it had higher antioxidant activities (44.77% DPPH free radical scavenging activity, 31.12% superoxide anion radical scavenging activity, and 61.50% copper ion chelating activity). At the same time, the enhancement of emulsion stability was related to the increase of zeta potential and the decrease of mean particle size. In addition, the hydrolysate obtained at 200 MPa for 4 h had a lower bitterness value and showed better palatability. This study has a broad application prospect in developing food ingredients and healthy foods.