高场强超声波环境下大豆蛋白质乳状液构建机制的多尺度研究

Under high intensity ultrasound (HIU) environments, soy protein can be used as a new type natural emulsifier to produce stable emulsions. However, the mechanisms remain unclear. In this program, the effects of HIU on the dynamic bursting and structure evolution of oil, on the dynamic bursting and structure evolution of soy protein as well as on the dynamic adsorption and structure evolution of soy protein at oil / water interface will be studied. The change laws of oil droplet bursting kinetics, oil droplet dispersion paths and oil droplet dispersion rates under HIU environments will be illuminated. The change laws of “reduce aggregation and increase activity phenomena” of soy protein, adsorption kinetics of soy protein at oil / water interface and interface properties of soy protein will be illuminated. Combined the above results, the effects of HIU on the emulsifying process (oil dispersion → protein diffusion → interface adsorption to form interface film) will be clear, so as to explain the mechanisms of HIU dynamic bursting from the aspect of time scale. Based on the aforementioned information, the relationships between microscopic structure evolution of oil and mesoscopic bursting kinetics as well as dispersion situation, the relationships between microscopic structure evolution of soy protein and mesoscopic “reduce aggregation and increase activity phenomena”, and the relationships between microscopic structure evolution of soy protein at oil / water interface and mesoscopic adsorption kinetics as well as interface properties will be elaborated. Furthermore, explain the relationships between microscopic structure evolutions and mesoscopic phenomena under HIU environments from the aspect of spatial scales. In a word, the above study will provide theoretical information for the improvement of HIU emulsifying control methods.

在高场强超声波（HIU）环境下，大豆蛋白质可作为天然乳化剂，形成稳定的“水包油”乳状液，但其机制不明。本项目拟在不同HIU环境下开展：油脂动态爆破及结构演化研究，大豆蛋白质动态爆破及结构演化研究，大豆蛋白质油水界面动态吸附成膜及结构演化研究。阐明HIU环境下油脂爆破动力学、油滴分散轨迹、油滴分散速率、大豆蛋白质“降聚增活效应”、蛋白质油水界面吸附动力学及界面性质的变化规律。分析上述结果，得出HIU对乳状液构建过程（油脂分散→蛋白质扩散→界面吸附成膜）的影响，从时间尺度阐述HIU动态爆破机制。基于此，研究油脂微观结构演化与介观爆破动力学及分散情况的关系，研究大豆蛋白质微观结构演化与介观“降聚增活效应”的关系，研究界面蛋白质微观结构演化与介观界面吸附动力学及界面性质的关系，在空间尺度探讨HIU环境下物质微观结构演化与介观现象的内在联系。为大豆蛋白质HIU乳化调控方法的完善提供理论基础。

高场强超声波（HIU）环境，可使大豆蛋白质形成稳定的“水包油”乳状液。本项目在不同HIU环境下开展：油脂动态爆破及结构演化研究，大豆蛋白质动态爆破及结构演化研究，大豆蛋白质油水界面动态吸附成膜及结构演化研究。阐明了HIU环境下油脂爆破动力学、油滴分散轨迹、油滴分散速率、大豆蛋白质“降聚增活效应”、蛋白质油水界面吸附动力学及界面性质的变化规律。得出了HIU对乳状液构建过程的影响，从时间尺度阐述HIU动态爆破机制。并在空间尺度探讨HIU环境下物质微观结构演化与介观现象的内在联系。HIU可通过“降聚增活效应”使大豆7S蛋白的乳化性靶向增加。除此之外，HIU通过提供多点微湍流环境，增加蛋白质分子和油滴分子的扰动，进而促进油滴粒径的降低，有利于大豆蛋白质分子快速迁移到“油/水”界面。第三，HIU可使大豆蛋白质分子暴露出疏水活性基团，并且可以通过超声氧化作用促进大豆蛋白质分子间/分子内二硫键的形成，从而使大豆蛋白质在“油/水”界面发生充分的相互作用，可形成坚实的排列状“护卫”形态的结构，最终增加了乳状液的稳定性。上述工作为大豆蛋白质HIU乳化调控方法的完善提供理论基础。开发了高强度超声高效乳化技术，与传统剪切乳化技术相比，在获得稳定的乳液时，HIU乳化技术可降低67%的乳化能耗；在相同的时间与能耗下，HIU乳化可使乳液稳定时间延长4倍，使乳状液的粒径降低22倍。在豆浆真实体系以及大豆蛋白乳化凝胶体系中进行了技术应用研究。项目主持人以第一或通讯作者标注该项目发表论文10篇，其中SCI论文9篇。申请并授权相关专利3项。培养硕士研究生4名，培养博士研究生2名。