蛋白质-乳化剂复合体系的界面吸附行为和界面膜结构是影响乳液稳定性及乳液脂肪消化进程的关键因素。本项目以蛋白质和生物表面活性剂为研究主体，利用二者的界面竞争吸附行为构建复合界面膜，试图通过控制蛋白质热聚集行为定向修饰其分子结构，改变两类分子间相互作用和界面相容性，从而修饰复合界面膜结构，达到改善乳液稳定性，调节脂肪消化的目的。研究内容包括：①表征蛋白质与生物表面活性剂在体相中的相互作用；②采用滴形分析法表征复合体系的界面吸附动力学和界面膜流变学特性，揭示界面分子相互作用对界面吸附行为、界面膜结构的调控机制；③研究复合乳液的物理稳定性和消化过程，重点表征体外模拟消化过程中界面流变特征的变化和乳液脂肪消化动力学。本项目将从复合界面膜结构修饰的角度揭示其与乳液稳定/失稳、乳液消化特性之间的内在关联性，为开发新型功能食品提供新思路和理论指导。

The interfacial adsorption behavior of protein-surfactant mixtures and the structural properties of mixed interfacial layers are believed to play important roles in emulsion stability and lipid digestion. In this study, protein and biosurfactant as emulsifiers could competitively adsorb at the oil/water interface and form mixed interfacial layers. To modify the structural properties of mixed interfacial layers, the interactions between protein and biosurfactant molecular and their interfacial compatibility were strengthened by heat-induced structural changes of protein, which is controlled by protein aggregation behavior. These changes could improve emulsion stability and regulate lipid digestion. The detailed researches were described as follow: ①The interactions between protein and biosurfactant in the bulk were investigated; ②Dynamic drop shape analysis was used to evaluate the adsorption behavior of protein-biosurfactant mixtures at the oil-water interface and the dilatational rheology of mixed interfacial layers. How the intermolecular interactions between protein and biosurfactant influent their interfacial adsorption behaviors and structural properties of mixed interfacial layers was discussed, and the underlying mechanism was proposed; ③The changes in emulsion stability during the storage and the evolution of emulsion digestion during in vitro digestion were monitored, especially the interfacial rheology of protein-biosurfactant mixtures and the kinetics of lipid digestion. The relation among the structural properties of mixed interfacial layers, emulsion stability,and emulsion digestibility were established, which would provide the food industry with a possibility to successful development of functional food emulsion.