目前国内外学者主要关注微波辅助萃取多糖技术的提取效率，较少探讨萃取工艺条件对多糖性质的影响。申请人前期研究发现，微波辅助萃取时间和温度、萃取剂种类对大豆种皮多糖的凝胶性及乳化性影响很大，而相关机制尚不明确。因此本项目首先设计微波作用条件和萃取剂组成，同时构建多糖的凝胶和乳化体系，探讨制备条件对多糖性质的影响规律；然后解析不同大豆多糖分子构成、单糖组成、酰胺化度、亲油基团分布规律及分子链构象等结构特征，借助流变分析、原子力显微方法、扫描电镜和激光共聚焦显微技术明晰多糖阳离子诱导凝胶规律，利用界面流变技术和动态滴形分析考察多糖在油-水界面上的吸附特性。通过解析萃取条件、多糖结构特征与其凝胶性、乳化性之间的内在联系，明确微波场协同萃取剂对多糖的阳离子诱导响应及多糖在油/水界面吸附特性的调控机制。本研究旨在丰富微波辅助提取多糖技术的基础理论，同时为工业化生产系列大豆多糖的精细调控提供理论指导。

As for the microwave-assisted extraction technology of polysaccharides, scholars mainly focused on the extraction efficiency, less investigate was take care of that the effect of extraction conditions on the polysaccharide characters. Applicants have found that microwave-assisted extraction time and temperature, extraction solvent showed great impact on gelation properties and emulsification of soy hull polysaccharides. And the related mechanism is not clear. It was speculated that the synergistic effect of microwave and extraction solvent changed the soy hull polysaccharides fine structure, thereby affecting the its functional properties. So in this project, we firstly explore the role of microwave extraction system conditions on the properties of the soy hull polysaccharides by constructing gel and emulsion system, and then molecular structure characters including molecular weight distribution, lipophilic groups and chain conformation were analyzed. With the rheology methods, confocal microscopy and dynamic analysis of drop shape analysis techniques, the gelation properties of soy hull polysaccharides induced by cation and oil - water interface adsorption characteristics were made clarity. Through the analysis of the relationship between structure and properties of polysaccharides, intrinsic link between extraction conditions, structural characteristics of polysaccharides and gelation properties, emulsification will be stated. This study aims to enrich the theoretical basis of microwave-assisted extraction technology, while providing theoretical guidance for fine regulation of industrial production for series soy hull polysaccharides.