水法提取油茶籽油中天然组分乳化协同作用机制和分子动力学解析

水法提油是一种“安全、营养、经济”的方法，但在水法提取油茶籽油过程中产生严重的乳化现象，大大降低了提油率，是制约其工业化应用的“瓶颈”问题，而了解乳化体系及其形成机理是解决乳化问题的关键科学问题。本项目拟通过现代分析技术对水法提取油茶籽油所形成的稳定乳化液中的主要天然乳化组分（蛋白质、多糖、磷脂和茶皂素）进行分离、纯化、鉴定及含量分析；以初步纯化得到的各主要组分按比例进行复配组合来重构乳化体系，通过对重构乳化体系和提油过程中的真实乳化体系中的主要天然乳化组分进行逐一破坏或消除，了解重构乳化体系及真实乳化体系中某一天然乳化组分被消除前后的乳化特征和油析出率等指标，明确乳化形成及稳定的关键成分；并采用分子动力学模拟主要天然乳化组分复配的乳化形成过程，通过分子间作用和乳化体系结构的表征，从微观层面上揭示乳化液形成的机理。项目旨在为寻找油脂水法提取过程中高效的破乳方法提供理论基础。

Aqueous extraction oil from oilseeds is a promising method due to oil nutrition, safety and economy, but a severe emulsification results in the lower oil yield on aqueous extraction Camellia seed oil, which is a key trouble to make its industrialized application. Therefore, it is very important for de-emulsification to investigate the emulsion system and its formation mechanism. In this study, the major natural emulsifiable components (protein, polysaccharide, phospholipid and tea saponin) will be isolated, purified, identified and quantified by modern analytical technique, from the stable emulsion in the process of aqueous extraction of Camellia seed oil. Simulated emulsion system will be constructed with the major emulsifiable components of preliminary purification, by compound assembling according the detected proportion. The key components to form and steady emulsion will be explored by the emulsify character and creaming rate of the natural or reconstructed emulsion system in the process in which the each natural emulsificable component on both natural and reconstructed emulsion system is destroyed or cleared up. Molecular dynamics simulation of emulsion formation will be performed, the mechanism of emulsion formation will be studied on micro-level, which based on some characteristics of emulsion system structure and intermolecular interaction. The project is expected to provide fundamental theory for searching for high-efficiently de-emulsified method in the process of aqueous extraction oil.