乳清蛋白胶粒Pickering乳液稳定界面的构效关系及其调控食品质构和脂肪消化的机制研究

研究食品大分子颗粒型乳化剂对于开发安全、健康和乳化性持久的新型食品乳化剂具有重要意义。目前颗粒型乳化剂仍然存在品种缺乏、结构和性质不可控、乳化性差的问题，导致难以工业化应用。申请人认为具有较大长径比的纤维状柔性粒子可在界面形成机械强度更大的粘弹性界面膜，稳定性更持久，并给食品带来类似弱凝胶的质构。且致密纤维膜界面会更有效地阻隔脂肪酶靠近，延缓油脂消化。因此申请人拟制备基于乳清蛋白的纤维状和球状、不同尺寸和硬度的胶粒乳化剂。首先探索该乳清蛋白胶粒的形状、尺寸和硬度影响油水界面活性和乳液稳定性的机制。然后探究不同胶粒稳定的Pickering水包油乳液对于食品流变学质构的影响。最后探索不同胶粒Pickering乳液延缓油脂消化的规律。研究成果将为深入解析颗粒型乳化剂界面稳定的构效关系，以及揭示不同结构Pickering乳液影响食品质构和油脂消化的作用规律，开发新型颗粒型乳化剂奠定理论基础。

It is important for food industry to investigate the colloidal particulate emulsification agents, in order to explore safer, healthier and highly stable emulsifiers. However, the particulate emulsifiers could not be applied in food industries due to their poor control over structures and properties. We proposed that the fiber like soft particles can form viscoelastic network at the interface therefore enhanced their mechanical properties and stability. Besides, it can provide the “gel-like” texture to food. Furthermore, the thick viscoelastic films on the oil droplets can inhibit the fat digestion thus lower the food calorie. We will build soft particulate emulsifiers with various shape, size and stiffness by whey proteins. Firstly, the interfacial viscoelasticity and emulsification stability of these Pickering emulsions will be studied. Secondly, the effect of structure on the viscoelastic properties of food adding these Pickering emulsions will be explored. Finally, the mechanisms of these Pickering emulsions prolonging the lipid digestions will be studied. Our results will provide the theoretical basis for understanding the structure-properties relation, effect on food texture and lipid digestion, besides. It will also provide the useful guidelines for exploring the novel particulate emulsifiers for food industry.