Zein胶体颗粒稳定的抗氧化Pickering乳液、油胶（粉）构建及构效关系研究

Pickering emulsion has the potential for texture modification, calorie reduction and bioactive compound delivery. However, most of pickering emulsions were stabilized by inorganic particles, and their usages in food industry were extensively restricted. A challenge in the field of food colloids is to identify microparticles and nanoparticles that are effective as emulsion stabilisers and also acceptable for use in food applications. The objective of this research is to fabricate novel Pickering emulsions stabilized by food protein-based colloid particles to overcome the limitation of existing emulsions serving as vihicles for bioactives. This work will be performed to explore the effective formation pathway for fabricating novel Pickering emulsions via zein colloid partricles produced by antisolvent approach, and zein colliod particles loaded with antioxidant (e.g curcumin) will be used to design antioxidant oil-water interface to produce antioxidant Pickering emulsion, and functinal oil gel (powder). The related structure-function relationship of the resultant Pickering emulsion and oil gel (powder) will be carefully established. i) Fabrication of zein colloid particles-stabilized Pickering emulsions via manipulating the interface behivor of zein colloid particles. The formation pathway of the Pickering emlsion will be investigated to explore the key approach for the formation of these emulsions. The oil-water interface framework will be carefully desined to manipulate the properties of obtained pickering emulsion, and the related mechanism will be discussed. ii) Fabrication of antioxidant Pickering emulsion using antioxidant zein colloid particles produced by the synchronous-assembly approach of zein and antioxidants. The possible relationship between oxidation stabilization and interface architecture (including compositions) will be carefully discussed. iii) Digestbility of antioxidant Pickering emulsion and functinal oil gel (powder). The rate of digestion for oil and inteface zein was be investigated. The possible relationship between interface architecture and the bioavailability of bioactives (e.g PUFAs) will be elucidated to disclose the structure-funciton relationship of the related Pickering emulsion, and oil gel (powder). Theoretically, this kind research can demostrate the possible formation pathway for antioxidant Pickering emulsion stabilized by zein colloid particles. Furthermore, it can provide a entirely new technique approach for designing novel functional foods.

皮克林乳液兼具活性物输送、低热量和质地改良功能，有望成为新一代功能性食品配料。食品级皮克林乳液的研究处于探索阶段，是食品胶体领域的研究热点和挑战。本项目突破现有乳液在活性物质输送方面的局限性，探索以蛋白颗粒稳定的皮克林乳液构建一类抗氧化的活性物质输送载体。本项目围绕zein自组装展开, 探索并构建一类zein胶体颗粒稳定的皮克林乳液，并试图设计界面结构构建抗氧化的乳液、油胶（粉），探明其有效形成途径。研究内容：①通过操控zein胶体颗粒的界面组装构建皮克林乳液，阐明乳液形成机理；②利用zein与抗氧化剂共组装构建抗氧化的皮克林乳液、油胶（粉），建立界面层结构与乳液、油胶（粉）氧化稳定性间的关系；③建立界面结构与活性物质的生物利用度之间的关系，明确乳液、油胶（粉）的构效关系。通过本研究可望在理论上阐明抗氧化皮克林乳液、油胶（粉）的形成机理，在应用上为创新功能性食品研发提供全新的技术解决手段。

现代食品工业越来越注重食品对人类营养及健康改善的功能，大量生物活性成分被广泛应用于各类食品体系。多不饱和脂肪酸 (PUFAs) 是一类非常重要的生物活性物质， 欧洲食品安全局（EFSA）推荐摄入 DHA 和 EPA 有助于降低心血管疾病的发病率、促进婴幼儿心脑发育。但是 PUFAs 极容易氧化酸败，影响食品的品质、风味、货架期甚至安全性，油脂氧化产物增加致癌和致突变风险。 如何在食品中有效添加 PUFAs并保持其稳定性是目前食品工业的一大技术难题。构建食物蛋白稳定乳状液输送体系是提高多不饱和脂肪酸的稳定性及生物效价的一个重要途径。Pickering 乳液是一种由固颗粒稳定的无表面活性剂乳液，耐受聚结和 Ostwald 熟化，能够稳定数月或数年。食品级的 Pickering乳液是食品胶体研究领域的热点和挑战。.利用zein（及gliadin)与多糖和姜黄色素等的共组装，制造出抗氧化的Pickering乳液及Pickering高内相乳液胶；利用醇溶蛋白胶体颗粒设计乳液界面结构成功将液态油脂转化为半固态乳液胶，在替代部分氢化油方面极具前景。代表性学术成果：①完成了可连续化的对撞式CIJ转置的设计与制造，突破了高浓度zein自组装制备纳米颗粒关键技术；②首次利用蛋白多糖复合胶体颗粒构建了稳定的食品级Pickering乳液，取得该领域技术突破；③采用CLSM研究了复合胶体堆砌形成的界面结构、并采用高分辨SEM直接观察到界面胶体颗粒的形貌，解析此类Pickering乳液的形成途径及构效机理；④利用zein 及gliadin基胶体颗粒设计油水界面结构成功研制出Pickering高内相乳液，在营养物质输送，风味释放及食品结构修饰等方面极具前景。在J. Agric. Food Chem, Food hydrocolloids，Food Fuction, Food Chem等期刊上发表12篇标注SCI论文，其中5篇 I区论文，5篇II区论文。以通讯作者身份发表10篇SCI论文，2篇入选ESI高被引论文，其中1篇热点论文。入选首届广东特支计划百千万工程青年拔尖人才计划、广州市“珠江科技新星”（2015年）。获得1项国家科技进步二等奖（第10）和1项教育部高校科学研究优秀成果奖（自然科学二等奖，第2），获得1项授权专利，申请3项国家发明专利。超额完全研究目标。