胶体颗粒的润湿性决定Pickering乳液的形成及稳定性。小麦醇溶蛋白胶体颗粒在酸性(~pH 3.0)条件下具有较强的亲水性，制约稳定的Pickering乳液形成。本研究采用超声乳化制备得到稳定的小麦醇溶蛋白稳定的无表面活性剂(surfactant-free)的食品级Pickering乳液。实验结果表明，剪切乳化的Pickering乳液只能稳定3 d，超声处理的Pickering乳液稳定性明显增强，当超声功率超过40%时，Pickering乳液的平均粒径小于5 μm，形成具有强粘弹性的乳液凝胶，能够稳定5个月以上。利用激光共聚焦显微镜(CLSM)研究了乳液的界面结构、蛋白胶体颗粒分布及乳滴的聚集行为，明确了超声处理乳液的稳定机理。本研究制备得到的蛋白基Pickering乳液(surfactant-free)，在新型营养物质输送等方面极具应用价值。

The wettability of colloid particles play a key role in the formation and stability of Pickering emulsions. Gliadin colloid particles (GCPs) possessed strong hydrophilicity at acidic condition (~pH 3.0) due to the high positive charge, thus tended to partition within the continuous phase, resulting in unstable emulsions. In this study, gliadin colloid particles (GCPs) was used as an effective particulate stabilizer to prepare stable oil-in-water Pickering emulsions via ultrasonic approach. Oil leaking occurred for the control Pickering emulsions produced by shearing after three days of storage, while the sonication treatment significantly enhanced its stability especially when ultrasonic power high than 40%. Viscoelastic and gel-like Pickering emulsion with good stability for more than five months were successfully prepared in our work. The mean droplet size was < 5 μm for the emulsions fresh and after 2 months of storage. The interfacial structure of emulsion, the partition of gliadin colloid particles and the aggregation behavior of the droplets were investigated to relate them with the stability of the emulsions, and the stability mechanism of the related Pickering emulsions was clarified. The food-grade surfactant-free Pickering emulsion stablized by GCPs shows promising application prospects in the nutrients delivery.

国家自然科学基金项目（31471628）；广州市珠江科技新星专项（201506010063）；惠州市科技计划（2017ZX045）