乳液是脂溶性生物活性化合物很好的包埋和输送载体，脂溶活性物质能够很好的包埋在油滴中，增强其在水相中的溶解度和稳定性。基于大豆多糖修饰的蛋白复合乳液具有更小更分散的油滴，在食品工业中应用前景广阔。在高温、高盐及酸性的工艺操作环境中，大豆酸溶蛋白（acid soluble soy protein, ASSP）/大豆多糖(soy soluble polysaccharides, SSPS)复合乳液的货架期是实现其有效利用的关键。本论文通过研究热处理、pH及盐离子等条件对O/W体系ASSP/SSPS复合乳液的影响，考察评价ASSP/SSPS复合乳液的贮藏稳定性。结果表明，热处理能够有效增强ASSP/SSPS乳液长期稳定性，受pH变化影响较小。当在pH值为3.0~4.0的范围贮藏时，ASSP/SSPS乳液的稳定性能最优越，基本不受盐离子的影响，并且储存60 d后乳液粒径基本不变。ASSP/SSPS复合乳液的透射电镜和扫描电镜研究可以看出，贮藏60 d后，因ASSP/SSPS的复合界面行为增强，乳液微滴表面形成了更稳定不可逆的ASSP/SSPS复合膜，乳液微滴分布均匀，粒径大小没有明显改变，粒径在268.92~315.26之间。文章通过对ASSP/SSPS复合乳液储存稳定性的系统分析，为复合乳液的工业化生产提供理论指导。

Emulsions are very good carriers for encapsulation and delivery of lipophilic bioactive compounds, which can be encapsulated in oil droplets to increase their solubility and stability in aqueous phase. The protein composite emulsions modified by soluble soybean polysaccharide (SSPS) present smaller and more monodisperse oil droplets and have a broad application prospect in the food industry. Under a high-temperature, high salinity, and acidic operating environment, the shelf life of acid soluble soy protein (ASSP)/SSPS composite emulsion is the key for its effective use. In this study, the storage stability of ASSP/SSPS composite emulsion was investigated and evaluated through studying the effect of heat treatment, pH, and salt ions on the oil/water (O/W) ASSP/SSPS composite emulsion. The results indicated that heat treatment could effectively enhance the long-term stability of ASSP/SSPS emulsion, which was less affected by changes in the pH value. When being stored in pH 3.0~4.0, ASSP/SSPS emulsion exhibited the best stability, which was generally not affected by salt ions. After 60 days of storage, the droplet size of the emulsion was essentially not altered. The transmission electron microscopy (TEM) and scanning electron microscopy (SEM) results on ASSP/SSPS composite emulsion suggested that, after 60 days of storage, due to the enhanced composite interfacial behavior of ASSP/SSPS, an even more stable and irreversible ASSP/SSPS composite film was formed on the surface of emulsion micro-droplet and the emulsion micro-droplets showed an even distribution. The droplet size was not significantly changed and was in the range of 268.92~315.26. This study provides a theoretical guidance for the industrial production of composite emulsion through the systemic analysis of the storage stability of ASSP/SSPS composite emulsion.

国家自然科学基金青年面上连续资助项目（31370036）