基于界面工程构建等级乳液结构及其功能输送特性研究

Food is regarded as the complex material that is made up multi-scale hierarchical structure with multi-component. Clarifying the relevant between its hierarchical structure and its delivery of functionalities is the key factor for manipulating its quality and nutritional characteristics. In this work. Typical food emulsion system would be used as the research model. The effects of the structure in the hierarchical emulsions on delivery of nutrients, flavors, colorants and enzyme would be investigated, trying to elaborate the relationship between food hierarchical structure and its functionalities and optimizing the food quality and nutritional properties via modifying its structure. The research contents include: (1) Preparation, characterization and behavior regulation of protein microgels, nanodroplets and other nanostructures; (2) Interfacial assembly, cross-linking and large-deformation interfacial properties of these nanostructures were studied by means of particle tracking-microrheology, large deformation interface rheology and interface imaging technology. The mechanical properties and microstructures of the interface were characterized in a multi-length scale. (3) Construction, characterization and functional delivery properties of the hierarchical emulsion were carried out, and the effect of internal and external chamber on the delivery behaviors of emulsions were studied, with the aim to elucidate the complex temporal and spatial release behavior. The project will reveal the key links that influence and control the food quality and nutrition, and provide new ideas, new technologies and new methods for the intelligent manufacturing of modern functional foods.

食品是具有多组分、多尺度等级结构的复杂体系，如何准确建立食品多尺度等级结构与其功能性输送的关联是操控食品品质和营养特性的关键。本项目以典型食品乳液体系为研究模型，试图通过研究等级乳液结构对营养素、风味物质、色素及酶制剂的功能性影响机制，阐明复杂食品体系中多尺度等级结构对其功能性展示与调控的关联，以最终实现通过结构控制调控复杂食品品质与营养的目标。研究内容包括：（1）蛋白质微胶、纳米乳滴等纳微结构的制备、表征及组装行为调控。（2）纳微结构的界面组装、界面流变性及微结构表征。利用颗粒追踪-微流变、大变形界面流变及界面成像技术等系统表征界面在多尺度上的机械性质及微观结构。（3）功能性等级乳液体系的构建、表征及功能性输送特性。研究内外腔室结构对等级乳液功能性输送的影响机制，阐明其时空释放行为。本项目将为营养、健康食品的智能化制造及品质和营养调控提供新理论、新技术与新方法。

食品是具有多组分、多尺度等级结构的复杂体系，如何准确建立食品多尺度等级结构与其功能性输送的关联是操控食品品质和营养特性的关键。本项目以典型食品乳液体系为研究模型，试图通过研究等级乳液结构对营养素、风味物质及色素等的功能性影响机制，阐明复杂食品体系中多尺度等级结构对其功能性展示与调控的关联，以最终实现通过结构控制调控复杂食品品质与营养的目标。研究内容：①通过控制热处理方式及条件实现了植物蛋白微粒化，对所得微粒的理化性质及功能特性进行了系统表征，并将其应用至植物乳饮料生产中。②对小麦蛋白组分、溶剂性质、还原剂添加及均质处理等因素对所称乳液及乳液凝胶的稳定性及微结构进行了考察，揭示了小麦蛋白在油/水界面的共价交联为其稳定性及提供顺滑口感具有重要作用。③研究了皂甙类小分子物质如甘草酸、皂树皂甙等在油/水、气/水界面的行为，结果表明该类物质在界面的自组装行为提供了强大的网络继而可以为乳液及泡沫体系提供良好的稳定性，该体系可用于荷载并控制释放营养活性成分、挥发性香气成分及色素等物质。④本利用食品微结构设计理念，通过大分子间的相互作用对水水乳液二维界面和三维空间结构进行理性设计，揭示水水Pickering乳液和多重水水乳液的形成及稳定机制，探究不同多相有序的乳液微结构与其物化性质和功能应用的关系，最终实现通过结构化设计水水乳液微结构来调控复杂食品的功能特性。⑤从胃肠黏液层屏障、肠道菌群和胆酸代谢等方面，通过体外和动物试验相结合的方法系统研究了大豆7S蛋白及其结构组分对胃肠道功能的调控作用和机制，为进一步理解大豆蛋白的健康效应提供理论基础。