大豆蛋白-磷脂乳化体系共建机制的研究

Concerning on the interactions of proteins and phospholipids is not clear, resulting in emulsion system hardly been regulated in traditional soybean products processing and storage. The present study using chromatography, spectroscopy, thermodynamics, statistics and technical means as analyzing methods under the principle of "Structure-System-Behavior", focuses on three aspects including the mechanism of soy protein with phospholipid molecules in a non-emulsified system, the formatting mechanism of soy protein-phospholipid emulsions, and the formatting mechanism of physical and chemical impacts on soy protein-phospholipid emulsions. The aim of this study is to investigate the mechanism and interaction of soy protein with phospholipid molecules in a non-emulsified system, clarify the critical components and spatial conformation that influence the soy emulsions, understand the interaction of soy protein-phospholipid impacts on the formation of soy emulsions.The establishment of soy protein-phospholipid reaction system will provide theoretical guidance to effectively solve the bottlention problem of the "emulsifying system regulation" in traditional soybean processing .

目前关于蛋白质与磷脂的交互作用机理尚不清楚，致使乳化体系在传统豆制品加工及贮藏中难以调控。本项目采用"结构-体系-性能"的研究理念，运用色谱学、光谱学、热力学、仪器分析、统计分析等技术手段，从非乳化环境下大豆蛋白与磷脂分子作用机理，大豆蛋白-磷脂乳化体系共建机制，理化因素对大豆蛋白与磷脂共建乳化体系影响机制三个方面进行研究。旨在探明非乳化环境下大豆蛋白与磷脂分子间的作用形式与交互作用机制，阐明影响乳化体系的关键组分和空间构象以及大豆蛋白-磷脂交互作用对乳化体系形成的影响机制，建立大豆蛋白-磷脂准确的反应体系，将为有效解决传统豆制品加工中产生的"乳化体系调控"瓶颈问题提供理论指导。

本项目采用“结构-体系-性能”的研究理念，运用色谱学、光谱学、热力学、仪器分析、统计分析等技术手段，从非乳化环境下大豆蛋白与磷脂分子作用机理，大豆蛋白-磷脂乳化体系共建机制，理化因素对大豆蛋白与磷脂共建乳化体系影响机制三个方面进行研究。探明了非乳化环境下大豆蛋白与磷脂分子间的作用形式与交互作用机制，阐明影响乳化体系的关键组分和空间构象以及大豆蛋白-磷脂交互作用对乳化体系形成的影响机制，建立了大豆蛋白-磷脂准确的反应体系，为有效的解决传统豆制品加工中产生的“乳化体系调控”瓶颈问题提供了理论基础。. 本项目系统诠释了大豆蛋白-磷脂复合乳化体系的乳化性构效关系，取得了显著的科研成果，发表论文21篇；获得授权专利6项；培养硕士研究生2名。