【摘要】 对猴头菌（Hericium erinaceus）多糖-蛋白复合物的组成和结构进行分析，制备猴头菌多糖-蛋白复合皮克林乳液，分析其粒径、Zeta-电位、外观结构、微观结构和流变特性等指标，并对其稳定性及对α-淀粉酶抑制作用进行评价。结果表明：猴头菌多糖-蛋白复合物中多糖、蛋白质、糖醛酸含量分别为27.2%、31.7%、11.7%；以其制备的皮克林乳液平均粒径约8.5 nm,Zeta-电位约为–30.28 mV，且乳滴大小均一、分散良好、流动性好，具备良好的储存稳定性（0～7 d）、抗盐离子性能(0～400 mmol·L^-1)、热稳定性（20～80℃）、巴氏杀菌稳定性；乳液在强碱环境中具备良好的稳定性，在强酸环境中不稳定；7 050 g离心10 min出现轻微分层；冻融处理也显著影响乳液稳定性。与多糖-蛋白复合物相比，乳液对α-淀粉酶的抑制率高。研究结果可为猴头菌多糖-蛋白复合物制备稳定的食品级皮克林乳液提供参考。更多还原

【Abstract】 Hericium erinaceus protein-polysaccharide complex was prepared and analyzed for composition and structure. The complex was mixed with corn oil at a mass ratio of 8∶2, and then treated with ultrasonics（400W, 1s on/1 s off cycle） to prepare Pickering emulsion of H. erinaceus protein-polysaccharide complex. The Pickering emulsion was analyzed for particle size, zeta-potential, appearance structure, microstructure and rheological properties, and evaluated for stability and inhibitory activity on α-amylase. The results showed that contents of polysaccharide, protein and uronic acid in H. erinaceus protein-polysaccharide complex were 27.2%, 31.7% and 11.7%, respectively. The Pickering emulsion of the protein-polysaccharide complex had an average particle size of 8.5 nm, and its zeta-potential was –30.28 mV. The emulsion droplets were uniform in size, well dispersed, and exhibited good fluidity. The emulsion showed excellent storage stability（0–7 d）, resistance to salt ions(0–400 mmol·L^-1), thermal stability（20–80 ℃）, and pasteurization stability. The Pickering emulsion was stable under strong alkali environment, but it was unstable under strong acid environment. There was slight stratification after centrifugation at 7 050 g for 10 min. Freeze-thaw treatment also significantly affect the stability of the emulsion. Compared with the protein-polysaccharide complex, the Pickering emulsion showed higher ingher inhibition rate on α-amylase. These results provided a reference for development of food-grade stable Pickering emulsions from edible fungal protein-polysaccharide complexes.更多还原