大豆蛋白纳米颗粒皮克林稳定剂的结构特征及其结构化乳液缓释输送载体的构建

项目名称： 大豆蛋白纳米颗粒皮克林稳定剂的结构特征及其结构化乳液缓释输送载体的构建

项目编号： No.31471695

项目类型： 面上项目

立项/批准年度： 2015

项目学科： 农业科学

项目作者： 唐传核

作者单位： 华南理工大学

项目金额： 86万元

中文摘要： 深化大豆蛋白质的结构与功能相关性的科学认知，挖掘其新功能，仍是目前食品科学及胶体研究领域的一项重要课题，对拓宽其工业应用范畴至关重要。申请人新近发现，大豆分离蛋白(SPI)具有一种新型的皮克林乳化机制。本项目拟进一步从蛋白质相互作用原理及颗粒皮克林稳定理论出发，构建一类SPI纳米颗粒皮克林稳定剂，揭示相关结构化乳液的形成途径及其作为活性物质包埋输送载体的可能性。首先，表征热絮凝、酶交联及与其他物质复合等手段制备的SPI纳米颗粒的结构特征、构效关系，以及乳化与界面性质；其次，通过调控颗粒浓度、油相比例或环境因素，研究结构化SPI皮克林乳液的形成规律，进而从胶体化学角度揭示其胶凝机理；最后，探索此类乳液作为活性物质包埋缓释输送载体的实现途径及活性物质释出规律。研究结果不仅为研发功能性SPI及新型功能性食品提供一种有效的技术解决方案，而且对丰富目前有关蛋白稳定乳液的胶体化学理论具有重要意义。

中文关键词： 大豆分离蛋白；纳米颗粒；皮克林乳液；乳液凝胶；包埋输送

英文摘要： To deepen the knowledge about the structure-function relationships of soy proteins, as well as find their novel functionalities, is still an important subject in the food science and colloid fields nowdays, which is very important for extending the application of these proteins in food formulations. Recently the applicant found that soy protein isolate (SPI) shows a novel Pickering stabilization towards the emulsions. Based on the principles of protein-protein interaction and particle-stabilized emulsions, the present project is undertaken to further elaborate a kind of SPI nanoparticle Pickering stabilizers, and unravel the formation mechanism of gel-like Pickering emulsions and their potential to be applied as delivery systems for lipid-soluble bioactives. First, the preparation, structural characteristics and structure-activity relationships, as well as emulsifying and interfacial properties of SPI nanoparticle Pickering stabilizers, formed through thermal aggregation, enzymatic cross-linking and other processes, were investigated. Then, the formation process and mechanism of gel-like SPI Pickering emulsions were studied, by means of modulation of particle concentration, oil fraction or environmental parameters. Last, the encapsulation and controlled-release properties of these structured Pickering emulsions were characterized. The results and novel findings of this project will be of great importance not only to provide an effective solution strategy for the development of novel SPI products and functional foods, but also to enrich the colloidal chemistry theory of protein-stabilized emulsions.

英文关键词： soy protein isolate;nanoparticle;Pickering emulsions;emulsion gels;encapsulation and delivery