大豆蛋白是中国大宗优质植物蛋白资源，但乳化性能差，限制了其在食品乳状液中的应用。本项目基于前期研究，采用双螺杆挤压和高压微射流均质促进大豆蛋白酶水解，通过扫描电镜、红外光谱等手段测定表征预处理后具有不同酶解敏感性大豆蛋白的微观形态和分子结构，深入分析蛋白结构形态与酶解敏感性之间的内在关系，阐明预处理后大豆蛋白结构形态变化对其酶解敏感性的影响规律，实现大豆蛋白的高效和控制酶解。通过激光共聚焦显微镜观察分析酶解改性后大豆蛋白乳状液界面膜微观结构的变化，结合界面吸附动力学和分子结构的测定分析，探讨酶解改性后大豆蛋白界面吸附行为的变化对乳状液形成和稳定机制的影响，揭示大豆蛋白分子结构与乳化性能的构效关系，阐明“改性方法-结构变化-乳化特性”的对应机理，建立以酶解技术为核心的大豆蛋白高效可控的分子改性方法。本项目可为酶改性制备高乳化性大豆蛋白提供理论基础和技术指导，具有重要的理论价值和现实意义。

Soy protein is abundant and excellent plant protein resource in China, but the poor emulsifying properties limited its application in food emulsion products. Based on our earlier study, twin-screw extrusion and high-intensity microfluidization are selected to promote the enzymatic hydrolysis of soy protein. And characterization method such as scanning electron microscope and infra-red spectrum was used to characterize and measure the micromorphology and molecular structure of preteated soy proteins with different enzymatic accessibility in order to analyze the relationship between protein structure and enzymatic accessibility. The effect law of how the micromorphology and molecular structure of preteated soy proteins influence their enzymatic accessibility will be clarified to realize the efficient and controllable enzymatic hydrolysis of soy proteins. Through observing the microstructures of interfacial film of emulsions formed by enzymic modified soy proteins by confocal laser scanning microscope, how the interfacial adsorption behavior of enzymic modified soy proteins affects the emulsion formation and stabilization was discussed. Therefore the structure-function between molecular structure and emulsifying capability, and the mechanism of “modification methods−structural changes−emulsifying properties” will be clarified. Based on these study, protein modification method center on enzymatic hydrolysis will be established, which could efficiently and controllably modifying soy protein so as to prepare modified soy proteins with excellent emulsifying properties. This project provide theoretical basis and technical guides for the preparation of soy proteins with excellent emulsifying properties, and therefore has important theoretical value and practical meaning.