豆乳是植物蛋白饮料的典型代表，具有较高的营养价值和生理调节功能。蛋白质是豆乳的核心成分，其粒子性存在状态对豆乳的质量品质和加工特性的形成具有十分重要的作用。本课题在前期有关豆乳粒子中蛋白分子的相互作用及粒子性质的研究成果基础上，以构建豆乳蛋白粒子的结构模型为核心，围绕蛋白质与蛋白质分子、蛋白质与其他小分子的相互作用和复合物的形成机制，重点分析豆乳体系中内源性植酸、钙/镁盐等小分子成分与蛋白组分的结合方式和引起的蛋白结构变化，明确蛋白与小分子成分的结合规律，通过对复合物的形成条件和性质分析，探讨小分子成分影响豆乳蛋白粒子结构形成的可能机制，提出豆乳蛋白粒子结构模型，进一步完善豆乳蛋白粒子的结构、性质及其形成机制理论，建立完善的豆乳蛋白粒子理论体系，为提高豆乳产品的营养价值以及创新豆乳（植物蛋白乳）加工技术提供理论依据。

Soymilk is a typical representative of plant protein beverage which has higher nutrition and physiologic function. Protein is the main composition of soymilk, existing as particle state and playing a very important role in the quality and the formation of processing characteristics of soymilk. This subject, on the basis of previous research about interactions of protein molecules and particle properties, centering on building the structural model of soymilk protein particles, focusing on the interactions and complexes formation mechanisms of proteins and protein molecules, proteins and other small molecules, mainly aims to analyze the compound binding mode of the small molecules as endogenous phytic acid, calcium/magnesium protein components and protein in soymilk system and protein structural changes caused by the small molecules, through which the binding mechanism of protein and small molecules could be addressed. Besides, through analysis of the formation conditions and properties of the compound, we will explore the possible mechanisms of small molecular components affecting the formation of soymilk protein particles and propose the structural model of soymilk protein particles. Furthermore, the structure, properties, and formation mechanism of soymilk protein particles will be completed and the soymilk protein particles theoretical system will be well established. The system will provide a theoretical basis for improvement of soymilk products' nutrition and innovation of soy milk (vegetable protein milk) processing technology.