项目名称： 基于异型聚集效应构建乳状液微聚集体及其影响流变特性机理研究

项目编号： No.31501486

项目类型： 青年科学基金项目

立项/批准年度： 2016

项目学科： 农业科学

项目作者： 许朵霞

作者单位： 北京工商大学

项目金额： 19万元

中文摘要： 低脂食品需减少脂肪含量以适应健康需求，但会劣化食品流变特性，乳状液替代部分脂肪可改善其流变特性。控制异型聚集效应形成微聚集体，是提高食品乳状液体系流变特性的新途径。本项目针对异型聚集效应构建微聚集体及其影响流变特性的科学问题，拟以β-乳球蛋白（β-Lg）微滴与亚麻籽胶（FG）微滴为研究对象，①构建不同尺寸分布的微聚集体，结合微聚集体的微流变与剪切流变特性分析，解析微聚集体尺寸分布与流变特性之间的关系；②洗脱β-Lg微滴与FG微滴中未吸附β-Lg、FG，解析未吸附分子对微聚集体流变特性的影响；③基于表面等离子体共振成像系统与等温滴定微量热技术，探索未吸附β-Lg、FG及微滴间相互作用的动力学过程与吸附热力学，结合微聚集体三维空间网络结构分布，构建微聚集体形成模型，揭示异型聚集效应影响微聚集体流变特性机理。本项目可望丰富异型聚集效应构建微聚集体理论，为研制新型低脂食品载体提供理论和技术基础。

中文关键词： 异型聚集效应；乳状液；微聚集体；流变特性；相互作用

英文摘要： The content of fat is decreased in the reduced-fat food products for the need of health, but which may decrease the rheological property. Food emulsion can be used to replace part of fat to improve the rheological property of food. The formation of micro-cluster based on controlled hetero-aggregation is a promising method to have desirable rheological property. The present project is to study the fabrication of emulsion micro-cluster based on controlled heteroaggregation and the effect mechanism of its rheological property. Different particle size of micro-cluster was fabricated by mixed β-Lactoglobulin (β-Lg)-coated lipid droplets with flaxseed gum (FG)-coated lipid droplets. The rheological property was characterized by micro-rheological and shear rheological techniques. The relationship between particle size distribution and rheological property will be discussed. The unadsorbed β-Lg and FG of the emulsion droplets will be washed. The influence of unadsorbed β-Lg and FG on the rheological property of the micro-cluster will be analyzed. The thermodynamics and kinetics of interactions between unadsorbed β-Lg, FG and droplets will be measured by surface plasmon resonance imaging system and isothermal titration microcalorimetric techniques. The three-dimensional microstructure of the micro-clusters will be observed. The purpose of the study is to propose the schematic of the fabrication of emulsion micro-cluster based on controlled heteroaggregation and to elucidate the effect mechanism of its rheological property. Theoretically, this research can lay the foundation for the fabrication of emulsion micro-cluster based on controlled heteroaggregation. Furthermore, it can also provide a new technique approach for designing novel reduced-fat food delivery system.

英文关键词： Hetero-aggregation;Emulsion;Micro-cluster;Rheological property;Interaction