糖基化蛋白纳米乳液是食品营养及功能性成分有效的载体，但对其与酚类物质构建的纳米乳液体系及其稳定性和消化吸收机制的研究仍相对匮乏。本项目以糖基化牛血清蛋白（BSA）和白藜芦醇（RES）构建糖基化BSA-RES纳米乳液，分析其内部特征，表征其乳液特性，探究RES荷载行为及包封率，明确糖基化BSA-RES纳米乳液的形成机制。研究不同环境因子（温度、冻融、pH、离子强度）对糖基化BSA-RES纳米乳液内部特征、乳液特性、RES荷载行为及包封率的影响，明确糖基化BSA-RES纳米乳液体系物化稳定机制。通过多级GIT模型，探究RES的体外释放行为；通过Caco-2Transwell模型，探究RES在细胞水平的吸收特性，明确糖基化BSA-RES纳米乳液体系调控RES消化吸收机制。研究成果将拓展食品乳液理论内涵和纵深性；对开发新型复合食品配料，升级食品配方、工艺和开发新产品具有重要现实意义。

Glycosylated protein nanoemulsion is an effective carrier for food nutrition and functional components, however, the stability and the mechanism of digestion and absorption of nanoemulsion systems constructed with phenols are still relatively scarce. In this project, glycosylated BSA-RES nanoemulsion will be constructed with glycosylated bovine serum albumin (BSA) and resveratrol (RES). To define the formation mechanism of glycosylated BSA-RES nanoemulsion system, the internal characteristics and emulsion characteristics will be characterized. RES load behavior and its entrapment efficiency will be also investigated. To define the stability mechanism of glycosylated BSA-RES nanoemulsion system, the effects of different environmental factors (temperature, freeze-thaw, pH, and ionic strength) on the internal characteristics, emulsion properties, RES load behavior and entrapment efficiency of glycosylated BSA-RES nanoemulsion will be inspected. To regulate the digestion and absorption mechanism of RES in the glycosylated BSA-RES nanoemulsion system, in vitro release behavior of RES in the glycosylated BSA-RES nanoemulsion system will be studied through the multi-level GIT model. And the absorption characteristics of RES will be examined via the Caco-2 Transwell model. The outcomes of this project will expand the theory of food emulsion, in which has important practical significance for the development of new compound food ingredients via upgrading of food formulas, processing techniques and the development of new products.