基于静电效应的表面活性剂-聚电解质络合体系增溶功能性疏水分子的载运机理

Surfactant micelles for delivering functional hydrophobic molecules have promising applications in beverage food industry, but their limited resistance to temperature, pH and ionic strength may lead to some instability during processing real foods such as fruit juices, protein beverages. In this research project, we will construct electrostatically-formed surfactant-polyelectrolyte complexes based on different molecular interactions by controlling environmental conditions, in order to deliver aliphatic and aromatic functional hydrophobic molecules. We will study the macroscopic mass transfer processes to analyze the effect of polyelectrolytes on micelle delivery efficiency, discuss the competitive patterns of particle size change phenomenon, in order to understand the dynamic delivery mechanism; we will study the microscopic heat transfer processes to analyze the effect of polyelectrolytes on micelle delivery energy changes, discuss the transforming rules of thermodynamic driving forces, in order to reveal the thermodynamic delivery mechanism; we will also combine the multi-scaled analysis on physical properties, microstructures and molecular migrations during the delivery processes, in order to fully explain the delivery mechanism of functional hydrophobic molecules in surfactant-polyelectrolyte complexes. The results of this research project will not only lay a theoretical foundation for the delivery study of surfactant-polyelectrolyte complexes, but also provide a practical guideline for solving the stability problems of nano- and micro-scaled surfactant-based delivery systems in real beverage foods.

表面活性剂胶束载运功能性疏水分子在饮料工业应用前景良好，但由于易受温度、pH、盐离子等影响，导致其在果蔬鲜汁、蛋白饮料等实际食品加工中稳定性较差。本项目拟基于不同分子作用机制，调控环境条件，构建基于静电效应的各种表面活性剂-聚电解质络合体系，载运脂肪族、芳香族等功能性疏水分子；通过宏观传质过程研究，分析聚电解质对胶束载运效率的影响，探索粒径变化现象的竞争平衡规律，明确载运动力学机制；通过微观传热过程研究，分析聚电解质对胶束载运能量转换的影响，探讨热力学驱动力的变化规律，阐明载运热力学机制；综合多尺度解析动态载运的宏观性质变化、微观结构演变、分子迁移规律，揭示表面活性剂-聚电解质络合体系增溶功能性疏水分子的载运机理。项目研究结果不但为表面活性剂-聚电解质络合体系的载运增溶研究奠定理论基础，而且对于解决基于表面活性剂胶束的微纳米载运体系在实际饮料类食品中的稳定性问题也具有重要的实践指导意义。

表面活性剂胶束载运功能性疏水分子在饮料工业应用前景良好，但由于易受温度、pH、盐离子等影响，导致其在果蔬鲜汁、蛋白饮料等实际食品加工中稳定性较差。本项目基于静电作用力、疏水作用力、氢键等不同分子作用机制，调控温度、pH、离子强度等环境条件，构建基于静电效应的各种表面活性剂-聚电解质络合体系，如羧甲基纤维素钠-表面活性剂、大豆分离蛋白-蔗糖酯、明胶-表面活性剂体系、壳聚糖-月桂酰精氨酸乙酯等络合体系，载运脂肪族、芳香族等功能性疏水分子；通过宏观传质过程研究，明确了载运动力学机制；通过微观传热过程研究，探讨了热力学驱动力的变化规律，阐明载运热力学机制；综合多尺度分析，揭示了各种表面活性剂-聚电解质络合体系增溶功能性疏水分子的载运机理。项目研究结果不但为表面活性剂-聚电解质络合体系的载运增溶研究奠定理论基础，而且对于解决基于表面活性剂胶束的微纳米载运体系在实际饮料类食品中的稳定性问题也具有重要的实践指导意义。

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