豌豆分离蛋白稳定乳液的油/水界面蛋白定量研究

蛋白质作为一类重要乳化剂被广泛应用于食品领域。蛋白稳定乳液的形成和稳定性与蛋白质的界面特性密切相关，实现对蛋白质稳定乳液形成与稳定控制的关键在于理解其界面吸附蛋白层的结构、组成和机械性质之间的关系。前人相关研究主要集中在界面层中蛋白质的结构、物化性质和界面流变性质研究，但是乳液界面吸附蛋白层的“量”方面研究主要为半定量研究，相关定量研究较少。本项目拟以豌豆蛋白为模型，通过对天然蛋白和改性后蛋白稳定乳液的油/水界面蛋白进行全局性定量研究，补充以往界面吸附蛋白层的相关研究中较为缺失的“量”方面的信息，帮助我们在油/水界面吸附蛋白层建立更为全面的“量、构、效”三者之间的相互关联。相关界面吸附蛋白层“量”的研究有利于我们能更好的理解界面吸附蛋白层的物化性质和界面粘弹性质，为更好的阐释蛋白质乳化性，阐明蛋白组成、结构与其乳化性质的关系提供实验数据和理论支撑。

Proteins are an important class of emulsifiers in food industry. The formation and stability of protein-stabilized emulsion are relevant to the interfacial properties of adsorbed protein layers. Understanding the relationship among the structure, composition and interfacial rheological properties is the key of controlling the formation and stability of protein-stabilized emulsion. Previous work focused on the structure, physicochemical and interfacial rheological properties of interfacial adsorbed layers. The quantitative studies on adsorbed protein layers were semi-quantitative researches. This project plans to utilize pea protein as a model and analyze the overall quantity information of adsorbed protein layers of nature or modified protein-stabilized emulsion, which could help us to build the relationship among quantity, structure and rheological property of adsorbed protein layers. The quantity research on adsorbed protein layers could help to further understand its physicochemical and interfacial rheological properties. It could also provide experimental and theoretical supports for the elucidation of emulsifying properties of proteins.