多尺度复合Pickering颗粒增强植物蛋白饮料稳定性分子机理

In vegetable protein drink industry, there is rarely application for the composite Pickering particles which could completely replace emulsifier to form stability emulsion. The key breakthrough for the bottleneck problem in vegetable protein drink “protein flocculation, sedimentation and oil-water separation”, is the establishment of Pickering particles and its stable O/W emulsion system. Therefore, in this research, we choose typical plant proteins and polysaccharides as samples and study the effect of high pressure homogenization-TG enzyme coupling process on the physiochemical, the interaction and structure formation and variation in their blend system. The mechanism for coupling process mediated supramolecular assembly between protein and polysaccharide will be revealed. Then, multiscale protein-polysaccharide composite Pickering particles and its stable O/W emulsion will be established. And the influence of the processing parameters, such as temperature, pH, ionic level simulated vegetable protein beverage system, on the emulsion stability will be illustrated. Meanwhile, the relationship between oil-water interface microstructure and emulsion stability will be clarified and the structure dynamic model “molecular→supramolecular assembly particles→supramolecular network” will be constructed. Hereby, we want to reveal the molecular mechanism for stability enhancement of Pickering particles in vegetable protein drink system. This study will provide novel ideas and methods to improve the quality of the existing vegetable protein beverage products with strong support for healthy and rapid development of industry.

可完全替代乳化剂稳定乳液的复合Pickering颗粒在植物蛋白饮料领域鲜有报道。针对植物蛋白饮料“蛋白絮凝、沉淀以及油水相分离”的瓶颈问题，构建Pickering颗粒及其O/W乳液体系是其关键。本项目以植物蛋白、多糖为对象，研究高压均质-TG酶耦合处理对蛋白质-多糖共混体系理化、相互作用、聚集体结构的影响规律，揭示耦合处理介导蛋白质-多糖超分子组装机制，并构建多尺度复合Pickering颗粒及其O/W乳液；探究温度、pH、离子等植物蛋白饮料加工因素对该O/W乳液稳定性的影响规律，阐明乳液油水界面微观结构与其稳定性的相关关系，构建耦合处理下分子→超分子组装颗粒→超分子网络的结构动态形成模型，揭示Pickering颗粒增强植物蛋白饮料稳定性的分子机理。本研究将为提升现有植物蛋白饮料产品品质提供新思路、新方法，有力支撑产业健康快速发展。

可完全替代乳化剂稳定乳液的复合Pickering颗粒在植物蛋白饮料领域鲜有报道。针对植物蛋白饮料“蛋白絮凝、沉淀以及油水相分离”的瓶颈问题，构建Pickering颗粒及其O/W乳液体系是其关键。本项目以植物蛋白、多糖为对象，系统研究了高压均质对蛋白质-多糖互作的影响，探究了高压均质-TG 酶耦合处理介导蛋白质-多糖超分子组装机制，开展了不同尺度复合Pickering颗粒稳定O/W 型乳液的构建与性质分析，揭示了改性后花生蛋白增强植物蛋白饮料体系稳定性的影响机制。结果表明：高压均质缩短了蛋白及多糖的分子链并影响了蛋白多糖间的静电相互作用，最终改变了蛋白-多糖混合体系的弹性性质；高压均质-TG酶耦合处理能够介导蛋白质-多糖超分子组装，形成的微凝胶颗粒呈不规则的棒状结构，花生分离蛋白（PPI）与多糖形成的复合颗粒在棒状结构的基础上还连接有线状的结构；在此基础上，制备的PPI微凝胶颗粒在pH 3.0和9.0时备得到内相分数85%的HIPPEs，而在pH 4.5或pH 7.0下却不能制备成功，其机制是颗粒在油滴表面紧密的覆盖，同时油滴还被过剩的PPI微凝胶颗在连续相中形成的3D网状结构所包裹，颗粒层和连续相中的网络结构共同实现了高内相乳液的稳定；此外，借助上述制备技术和和喷射蒸煮处理，植物蛋白颗粒能够完全替代乳化剂实现在酸性果汁饮料中的稳定，显著提升其品质，3%改性后添加量的果汁稳定性最好平均TSI为1.95，且与未添加蛋白的果汁相比稳定性变化无显著差异。上述研究结果丰富了植物蛋白基Pickering乳液稳定的新理论，为构建高稳定性食品级Pickering乳液提供了技术路径，将有助于拓展植物蛋白在食品体系中的应用范围，延长植物蛋白深加工利用链条，具有显著的实际应用价值。