乳化和泡沫稳定性是蛋白溶液体系中最重要的性质之一，与溶液形成界面层的界面现象密切相关。界面力学、动力学及界面流变学等界面性质是界面现象研究的主要内容，本质上是界面层分子相互作用的外在表现，因此，掌握界面层分子相互作用对研究蛋白溶液稳定性十分重要。本项目拟用滴形振荡法研究玉米醇溶蛋白（Zein）、卵转铁蛋白（OVT）、十二烷基磺酸钠（SDS）单溶质和混合溶质溶液体系在空气－水、油（正己烷）－水界面的界面性质；用分子界面化学中的热力学、统计力学、分子作用力等方法分析界面层蛋白分子相互作用；用圆二色光谱（CD）、差异扫描量热法（DSC）、Zeta电位、核磁共振（NMR）等方法测定各蛋白溶液体系中的溶质分子结构（构象），同时测定各溶液稳定性；通过研究界面层分子相互作用、界面性质及溶液稳定性之间相互关系，建立蛋白溶液稳定性模型，为其它蛋白溶液乳化和泡沫稳定性的研究提供基础数据和理论模型。

Emulsion and foam stability is one of the most important properties in protein solution system. It closely related with the phenomenon of interfacial layer formed, which including interfacial mechanics, dynamics and rheological behaviors. It is essentially for the stability of protein solutions to understand the molecular interaction in the layer, because the interfacial layer properties is the external exhibition of molecular interaction. The interfacial properties of single or mixture of zein, ovotransferrin and sodium dodecyl sulfate solutions at air-water or oil (n-hexane)-water interface will be studied using the method of drop oscillation analysis and the molecular interaction in protein layer will be analyzed from the aspects of thermodynamics, statistical mechanics and molecular force. The methods, such as circular dichroism(CD), differential scanning calorimetry(DSC), zeta potential, nuclear magnetic resonance(NMR), etc., will be used to determine the structure of solutes in protein solutions. At the same time, the stability of protein solutions will be evaluated and a model for stability is building according to the relationships between molecular interactions, interfacial properties in layer and stability of protein solutions. This general model should also offer applications of basic data and theoretical model in emulsification and foams stability studies for other types of proteins.