利用传递体系提高食品功能因子稳定性、控制释放，是保障功能因子生物利用率的有效途径。现有传递体系主要针对脂溶性功能因子，不适用于含不同极性功能因子的复合体系。本项目围绕乳状液填充蛋白质凝胶油相、油水界面、水相的微结构展开，探索以微结构设计调节复合功能因子稳定性和释放特性的新渠道，揭示相关构效机理。主要研究：1）在油相、水相、界面进行微结构设计，系统梳理微结构与乳状液填充蛋白质凝胶流变学和机械学特性的内在联系；2）基于模式复合功能因子（β-胡萝卜素和Vc）在不同条件下的降解动力学和异构化，揭示乳状液填充蛋白质凝胶微结构与功能因子稳态化的构效机制；3）探索模拟连续消化中传递体系微结构变化，结合蛋白质、脂肪的消化动力学和功能因子的释放动力学，阐释乳状液填充蛋白质凝胶的消化机制，探明调控不同功能因子释放的关键微结构。本项目的开展有望为设计稳定性良好、生物利用率高的复合功能因子传递体系提供理论支持。

Delivery systems have been widely applied to improve the stability and control the release of functional food ingredients, in order to ensure their good bioavailability. Delivery systems reported in the literatures are mostly for lipophilic compounds, while less attention has been paid to mixed systems containing both lipophilic and hydrophilic functional ingredients. The present research is aiming to design different microstructures in the oil phase, water phase and oil-water interface of emulsion filled protein gels to modify the stability and release behavior of mixed functional ingredients with different polarity and, to elucidate the related structure-functionality relationships. We investigate: 1) the mechanism of how the microstructures influence the rheological and mechanical properties of emulsion filled protein gels; 2) the relationship of the microstructures and the stability of β-carotene and vitamin C, based on their degradation kinetics and isomerization under different conditions; 3) the digestion mechanism of emulsion filled protein gels and the key microstructures affecting the release of mixed functional ingredients, based on the microstructural changes during the simulated dynamic digestion process and the digestion kinetics of protein and oil. The knowledge obtained in the study would be useful in designing delivery systems for mixed functional food ingredients with good stability and bioavailability.