卵白蛋白-黄原胶可控自组装机制及其稳定乳液代脂功能表征

基于食品低脂化、高质化的需求，设计结构化的蛋白质稳定乳液作为脂肪替代品，是在保证食品品质基础上开发低脂食品的理想途径。前期研究发现卵白蛋白-黄原胶复合物乳液可作为脂肪替代品应用于低脂冰淇淋、蛋黄酱等乳化性食品中。然而，因卵白蛋白与黄原胶在不同条件下相互作用机制尚未阐明，其应用受到食品复杂体系的限制。本项目通过解析不同条件下黄原胶修饰卵白蛋白自组装体的形态结构、分子特性、乳化特性的构效关系，阐明卵白蛋白-黄原胶可控自组装行为的分子机制；在此基础上，构建卵白蛋白-黄原胶自组装体稳定乳液体系，明确不同卵白蛋白自组装体结构变化与其界面性质、乳化性及乳液稳定性的内在联系，实现对卵白蛋白-黄原胶稳定乳液体系的功能化设计，并从流变学性质、口腔软摩擦学、人工感官及风味传递的角度阐明其代脂功能，为多糖修饰定向调控卵白蛋白代脂功能特性提供理论基础，也为低脂乳化性食品研究与开发的关键技术问题提供应用支撑。

Based on the demand of low-fat and high-quality food, the structured protein stabilized emulsions as fat replacers, is an ideal way to develop low fat food on the basis of ensuring the food quality. Previous studies have found that ovalbumin-xanthan gum complex emulsions can be used as fat replacers in low-fat ice cream, low-fat mayonnaise and other emulsified foods. However, the interaction mechanism of ovalbumin and xanthan gum under different conditions has not been elucidated, the application of ovalbumin-xanthan gum complex emulsions are limited by the complex food system. This study clarifies the molecular mechanism of ovalbumin controllable self-assembly regulated by xanthan gum under different conditions by analyzing the structure-activity relationship of their morphological structure, molecular properties, and emulsification properties. On this basis, stable emulsion systems of ovalbumin-xanthan gum self-assembly are constructed, and the relationship between structural changes and their interfacial properties, emulsification and emulsion stability are clarified to realize their functional design. Finally, their fat replacement function are clarified from the perspectives of rheological properties, oral soft friction, artificial sensory, and flavor transmission. This study will provide a theoretical basis for polysaccharides modification and directed regulation of ovalbumin fat replacement functional properties, and also provide application support for the key technical problems of low-fat emulsified food.