超声波技术修饰调控甜菜果胶结构、界面性质与乳化特性的机理研究

近年来，甜菜果胶（SBP）以其天然绿色和营养健康的自身属性，成为多糖类物质中被广泛关注和研究的新型乳化剂。虽然SBP具有较好的乳化特性，但是面对复杂的食品加工与贮藏条件，其乳化能力和乳化稳定性能力还亟需加强。本课题针对SBP乳化特性的不足，拟通过高效绿色的超声波技术对SBP进行可控化改性，制备具有不同结构的SBP样品（分子构成、分子链构象、聚集态结构），探究超声波处理对SBP结构的影响规律，通过表征具有不同结构的SBP在油-水界面的行为差异（吸附、交联、流变学、以及自组装等），明确SBP结构与其界面行为之间的内在关联，并进一步结合相应SBP样品的乳化特性分析，系统阐明超声波处理技术对SBP乳化特性的调控规律和机理。本项目的研究成果可以为高品质SBP产品的研发提供理论指导和技术支持。

In recent years, sugar beet pectin (SBP) has been considered as a new emulsifier in polysaccharides due to its natural and nutritious attributes, and has received extensive attention and research. Although SBP has good emulsification properties, its emulsifying ability and emulsifying stability ability need to be improved when it is subjected to complex food processing and storage conditions. In order to solve the deficiencies of the emulsification properties of SBP, this project intends to controllably modify SBP by efficient green ultrasound technology to prepare SBP samples with different structures (molecule composition, molecular chain conformation, aggregates structure), and explore the influence of ultrasonic treatment on the structure of SBP. By characterizing the differences in the behaviors (adsorption, cross-linking, rheology, and self-assembly) of SBP samples with different structures at the oil-water interface, the intrinsic relationship between the SBP structure and its interface behavior can be clarified. Then, combined with the analysis of the emulsifying properties of the corresponding SBP samples, the regulation mechanism of the ultrasonic treatment technology on the emulsifying properties of SBP will be systematically elucidated. The research findings of this project will provide scientific guidance for the development of high-quality SBP products.