【摘要】 以肌原纤维蛋白-壳聚糖复合物为乳化剂构建Pickering乳液，分析复合物的粒径、电位、乳化性能及其稳定的乳液对白藜芦醇的负载效果及抗氧化性能。结果表明，复合物的粒径（1 295.43 nm）小于肌原纤维蛋白的粒径（2 716.33 nm），电位为45.38 mV，形成的复合物较稳定。复合物的乳化活性和乳化稳定性均优于单独的肌原纤维蛋白。大豆油和葵花籽油对白藜芦醇的包埋率（>70%）较菜籽油中的包埋率（52%）高，大豆油制备的乳液液滴形态均一，对DPPH自由基、ABTS+自由基清除效果较好，在储存过程中，负载白藜芦醇的乳液显示出较好的抗氧化性能，并且白藜芦醇在模拟胃消化阶段有较好的控释效果。由此可见，肌原纤维蛋白-壳聚糖复合物是一种优良的乳化剂，负载白藜芦醇可改善乳液的抗氧化性能。更多还原

【Abstract】 In this paper,Pickering emulsions were constructed using myofibrillar protein-chitosan complexes as emulsifiers,and the particle size,potential,and emulsification properties of the complexes were analyzed. In addition,the stable emulsions’ loading effects of resveratrol and antioxidant properties were investigated. The results showed that the particle size of the complex(1 295.43 nm)was smaller than that of myofibrillar protein(2 716.33 nm)with the potential of 45.38 mV,and the complexes formed were more stable. The emulsification activity and emulsion stability of the complexes were better than those of myofibrillar proteins alone. The encapsulation rate of resveratrol in soybean oil and sunflower oil(>70%)was higher than that in canola oil(52%),the droplet morphology of the emulsion prepared from soybean oil was homogeneous,with better scavenging effect on DPPH and ABTS+radicals. The resveratrol-loaded emulsion showed better antioxidant properties during storage,and resveratrol had a better controlled release in the simulated gastric digestion phase. The above information showed that the myofibrillar protein-chitosan complex is an excellent emulsifier,and loading resveratrol can improve the antioxidant properties of the emulsions.更多还原