项目申请人团队前期研究表明，一定条件下微波场萃取可获得具有优良乳化稳定性的大豆种皮水溶性多糖(SHSP)。但截至目前，SHSP乳化机理尚不明确，申请人认为可能有四种机制，一是SHSP自组装在油/水界面形成“锚链”结构；二是SHSP自组装形成微凝胶颗粒稳定乳化体系；三是SHSP自组装形成网状结构,油滴被包裹在网状结构内部；四是SHSP的多糖及蛋白部分竞争性吸附组装成某种结构以稳定分散体系。为加以证实，本项目拟通过构建酶干预乳液体系，分析SHSP中具有乳化活性的功能单元，继而利用一系列微观结构可视化技术包括冷冻刻蚀扫描和透射电镜等方法原位观察乳状液的微观结构，并借助原子力显微分析SHSP在疏水界面构象变化，观察其自组装过程，并采用分子模拟方法考察SHSP在油/水界面的吸附行为，以期阐明SHSP乳化机制，为其合理应用奠定理论基础，并为剖析多糖类食品胶体在乳化体系中所扮演的角色提供新的研究思路。

During the preliminary study,the project applicant research team have found that the soy hull water-soluble polysaccharide (SHSP) extracted in the microwave field under certain conditions has excellent emulsion stability. But so far, SHSP emulsification mechanism is not clear. The applicant think that there are four possible mechanisms. The first one is that SHSP self-assembled at the oil/water interface to form a "anchor-chain" structure; the second one is that SHSP forming microgel particles by self-assemble to stable the emulsion system; The third mechanism is that SHSP self-assembled to form a network structure where the oil droplets are wrapped in; The fourth but not the last mechanism is that polysaccharide and protein moieties of SHSP adsorded competitively assembled into a structure to stabilize the dispersion. To confirm the related mechanism, the project intends to build emulsion systems intervented by enzymes to analyzing SHSP functional unit with emulsifying activity.In the meantime a series of in situ microstructure visualization techniques include frozen scanning electron microscopy and atomic force microscopy will be utilized to visualize the microstructure of the emulsion and measure SHSP hydrophobic interface conformational change in the self-assembly process. Then molecular simulation methods will be used to study the adsorption behavior of SHSP at the oil/water interface. Clarification of SHSP emulsification mechanism is the theoretical basis for reasonable application, and will provide new idea to analyze roles of hydrocolloid based on polysaccharide in food emulsion system.