米谷蛋白（Rice Glutelin，RG）是一种常用食品乳化剂，但在中性pH值下，RG易聚集成疏水性大尺寸颗粒，导致其稳定性差、界面活性弱。该研究通过果胶静电复合修饰米谷蛋白，探究两者复合比例对颗粒的尺寸、接触角、界面吸附性能和界面膜结构的影响，在此基础上，以复合颗粒为界面稳定剂制备Pickering乳液，考察其粒径分布、微观结构、流变学性质及储藏稳定性。结果表明，当米谷蛋白与果胶质量比为1:1时，复合颗粒平均粒径为675.4 nm，接触角为64.23°，油-水界面张力从36.55 mN/m降低至13.00 mN/m，界面膜以弹性为主，弹性模量达46.07 mN/m，由此复合颗粒稳定的Pickering 乳液具有最小的粒径（d4,3~31.1 μm）、最高的表观黏度和储能模量。因此，果胶复合可以显著降低米谷蛋白的尺寸，并赋予其合适的表面亲疏水性，进而提升其降低界面张力和增加界面膜黏弹特性的能力，有利于制备高稳定Pickering乳液，为拓展米谷蛋白在食品乳液体系中的应用提供了新策略。

Rice glutelin (RG) is a commonly used food emulsifier. However, RG easily aggregates into large hydrophobic particles at neutral pH, resulting in poor stability and weak interfacial activity. In this work, RG was modified by pectin through electrostatic complexation, and the effects of the RG-to-pectin ratio on the particle size, contact angle, interfacial adsorption property, and interfacial film structure were investigated. On this basis, these composite particles were utilized as interface stabilizers to fabricate Pickering emulsions, and their particle size distribution, microstructures, rheological properties, and storage stabilities were investigated. The results revealed that when the mass ratio of RG to pectin was 1:1, the average particle size of the composite particles was 675.4 nm and the contact angle is 64.23°. In the meantime, the oil-water interfacial tension was reduced from 36.55 mN/m to 13.00 mN/m, and the interfacial film was mostly elastic, with an elastic modulus of 46.07 mN/m. The Pickering emulsion stabilized by this composite particle had the smallest particle size (d4,3~31.1 μm) and the highest apparent viscosity and storage modulus. Therefore, complexation with pectin can significantly reduce the size of RG and enhance its surface hydrophilicity, thereby improving its abilities to reduce interfacial tension and increase the viscoelastic properties of the interfacial film. These properties are conducive for preparing stable Pickering emulsions. Thus, this study provides a new strategy for expanding the application of RG in food emulsion systems.

广东省岭南特色食品科学与技术重点实验室开放课题（2021B1212040013）；湖北省教育厅科研计划项目（D20221613）；湖北省重点研发计划项目（2023BBB068）