槲皮素(Quercetin，Que)这一具有广泛生物活性的黄酮类物质，在水中溶解度极低，化学稳定性差，限制了其在食品领域的应用。本文利用小麦蛋白酶解物(Wheat Protein Hydrolysate，WPH)成功构建了蛋白酶解物-槲皮素复合纳米颗粒，并对其胶体性质、形貌及二者之间相互作用进行表征。主要结论如下：WPH具有良好的胶束形成能力和界面活性，在对Que进行反溶剂时，蛋白酶解物中的两亲性多肽通过自组装作用包载Que构建了复合纳米颗粒，Que在水中的溶解度显著提高。当蛋白酶解物浓度为5 mg/mL时，槲皮素溶解度高达126 μg/mL。该复合纳米颗粒为球形胶体颗粒，其平均粒径在100 nm以下，且分布均匀，表现出良好的单分散性及胶体稳定性。荧光及X射线衍射分析表明，酶解物与Que之间主要发生疏水相互作用为主的非共价相互作用。

Quercetin (Que), as a bioactive component, has very poor water solubility and chemical stability, which limits its application in the field of functional foods as an antioxidant. Wheat protein hydrolysate (WPH) was used to fabricate hydrolysate-quercetin nanoparticles in this paper. The colloidal properties, morphology, and the interaction between hydrolysate and quercetin were characterized. WPH exhibited good micelle formation and interfacial activities. Complex nanoparticles could be fabricated due to the self-assembly of amphiphilic polypeptides in WPH during a anti-solvent process. The water solubility of Que was significantly increased and reached 126 μg/mL when the protein hydrolysate concentration was 5mg/mL. The complex nanoparticles were spherical particles with a hydrodynamic diameter of less than 100 nm, which showed a good monodispersity and colloidal stability. Fluorescence and X - ray diffraction analysis indicated that the formation of complex nanoparticles might be attributed to the occurrence of hydrophobic interactions between protein hydrolysate and Que.

中央高校基本科研业务费项目（SCUT，2015ZZ115）