多功能纤维蛋白颗粒的构建及其乳化性能的调控与作用机制研究

近年研究发现，从脱脂豆渣中提取的大豆纤维和豆渣蛋白具有一定的功能特性，但二者在豆渣中结合紧密，单一提取难度大，加工与应用受限。基于申请人前期研究基础，本项目首先联用“控制碱溶-可控酶解”技术，直接以脱脂豆渣构建兼具良好乳化性能和抗氧化活性的功能性纤维蛋白颗粒，通过探究颗粒的形貌特征、官能团和氢键等结构特性对其乳化性能、抗氧化活性和界面吸附性能等物化特性的影响，明晰其构效关系；在此基础上，研究颗粒低油相乳液的微观结构、界面膜特征与稳定性能，揭示颗粒乳化机制，并结合相关性分析优选出多功能颗粒；最后，采用“有限溶胀”手段二次加工多功能颗粒，结合组分交互作用与乳液稳态化调控技术构建具有更强氧化稳定性的高油相乳液，并揭示颗粒多功能特性的调控机制。本项目研究成果将有助于夯实新型食品级多功能配料的研发基础，同时为我国豆渣副产物的高值化利用提供新思路。

In recent years, it has been found that soybean fiber and okara protein extracted from defatted okara possess certain functional properties. But they are tightly combined, leading to great difficulty in extracting single fraction and strict limitations in process as well as application. Based on the preliminary research foundation of the applicant, a combination of technologies including controlled alkali dissolution and controllable enzymatic hydrolysis will be used to prepare functional soybean fiber- protein particles with both good emulsifying properties and antioxidant activities from defatted okara in the project. The effects of structural properties of particles such as morphology, functional groups and hydrogen bonds on their functional properties such as emulsifying, antioxidant and interfacial adsorption properties will be explored, which will help clarify the structure-activity relationship of the particles. On this basis, the microstructure, interface membrane characteristics and stability of emulsions with low oil phase stabilized by the particles will be studied, and the emulsification mechanism of the particles will be revealed while the multifunctional particles will be selected combined with correlation analysis. Finally, the multifunctional particles will be processed again by the limited swelling method, and high oil phase emulsions with stronger oxidation stability will be constructed via the combination of interaction between components and regulation technology of emulsion stabilization, while the regulation mechanism of the multi-functional properties of the particles will be revealed. The research results of this project will help to consolidate the research and development foundation of new food-grade multifunctional ingredients, and meanwhile, it will provide new ideas for the high-value utilization of okara in our country.