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Article(id=1321170184128282777, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1321170163563614210, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2024120215, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1734364800000, receivedDateStr=2024-12-17, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792921118051, onlineDateStr=2026-10-25, pubDate=1769875200000, pubDateStr=2026-02-01, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792921118051, onlineIssueDateStr=2026-10-25, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792921118051, creator=13701087609, updateTime=1792921118051, updator=13701087609, issue=Issue{id=1321170163563614210, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='3', pageStart='1', pageEnd='497', issueExtLink='null', onlineDate='null', pubDate='1769875200000', pubDateStr='2026-02-01', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792921113148, creator='13701087609', updateTime=1792921113148, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=70, endPage=78, ext={EN=ArticleExt(id=1321170184337997978, articleId=1321170184128282777, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Modulation of Rheological Properties and Liquid-holding Capacity in Soy Protein Isolate Oleogels Based on Capillary Bridging Effect, columnId=1261336277291548795, journalTitle=Science and Technology of Food Industry, columnName=Research and Investigation, runingTitle=null, highlight=null, articleAbstract=

In this study, a soybean protein isolate (SPI) oleogel system was established based on capillary bridging effect. The influence of the secondary fluid addition, particle concentration, and heat treatment temperature on the gelation properties of the resultant oleogels was explored. The visual appearance, liquid-holding capacity, and rheological properties were investigated. Results showed that, in the SPI-soybean oil suspension with ratio of 3:7 (w/w), when the secondary fluid addition amount reached approximately 25% (w/w), the system underwent a sol-gel transition, shifting from a viscous flowing fluid to a semi-solid state with self-supporting ability. When the secondary fluid addition amount was higher than 50%, the liquid-holding capacity rose to over 60%. As the SPI particle concentration increased, the proportion of particles in the system increased accordingly, resulting in formation of a tighter protein network structure that was more effective at immobilizing the liquid oil. Once the particle concentration surpassed 35%, the liquid-holding capacity climbed to above 75%. Further investigation indicated that heat treatment was an effective post-treatment approach. Specifically, when the heat treatment temperature increased from room temperature to 90 ℃, the liquid-holding rate increased by 11.68% (compared with control group), and the storage modulus increased to 1.43×105 Pa. The FTIR results indicated that heat treatment caused changes in the secondary structure of SPI molecules within the system, with an increase in the β-turns and random coil structures. This suggested that the enhanced gelation properties of the oleogel might be due to the dynamic alteration of the interfacial properties of the protein particles, leading to enhanced hydrophobic interactions in the system and the formation of a more robust gel structure. This work established a theoretical basis for development and property regulation of soybean protein-based fat alternatives and provided guidance for healthy food design.

, authors=Fangyuan CHEN, Yaqi LAN*, authorsList=Fangyuan CHEN, Yaqi LAN, authorCompany=null, correspAuthors=Yaqi LAN, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1321170187731189933, articleId=1321170184128282777, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=基于毛细桥联效应调控大豆分离蛋白油凝胶流变学特性及持液能力的研究, columnId=1261336277849391232, journalTitle=食品工业科技, columnName=研究与探讨, runingTitle=null, highlight=null, articleAbstract=

本研究利用毛细桥联效应构建大豆分离蛋白（SPI）油凝胶体系，并以外观、持液能力和流变学特性为评估指标，系统研究了次级流体添加量、SPI颗粒浓度以及热处理温度对体系性质的影响。结果表明，在SPI-大豆油悬浮液中（3:7 w/w），当次级流体添加量超过25%（w/w）时，体系发生溶胶-凝胶相转变，由粘稠流动状态转变为具有自支撑能力的半固态。当次级流体添加量超过50%时，持液能力显著提升至60%以上。SPI颗粒浓度的增加促进了蛋白网络结构的紧密性，当SPI颗粒浓度超过35%时，体系持液能力提升至75%以上。热处理同样显著影响体系凝胶特性。当温度升高至90 ℃时，体系持液能力提升11.68%，储能模量升高至1.43×105 Pa。傅里叶变换红外光谱分析表明，热处理会导致体系中SPI分子二级结构发生变化，β-转角和无规则卷曲结构增加，蛋白颗粒表面性质发生动态改变，从而形成更牢固的凝胶网络结构。本研究为新型大豆分离蛋白基油凝胶的制备和性能调控提供理论依据，对推动健康食品体系构建具有重要应用价值。

, authors=陈方圆, 兰雅淇*, authorsList=陈方圆, 兰雅淇, authorCompany=null, correspAuthors=兰雅淇, authorNote=

陈方圆（1997−）（ORCID：0000−0003−4332−5094），女，硕士，研究方向：新型结构化油脂体系构建及性能调控研究，E-mail：

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兰雅淇（1988−）（ORCID：0000−0002−1541−3217），女，博士，教授，研究方向：新型结构化油脂体系创建及其品质、风味与营养学特性调控，E-mail：。
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陈方圆（1997−）（ORCID：0000−0003−4332−5094），女，硕士，研究方向：新型结构化油脂体系构建及性能调控研究，E-mail：

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陈方圆（1997−）（ORCID：0000−0003−4332−5094），女，硕士，研究方向：新型结构化油脂体系构建及性能调控研究，E-mail：

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Food Chemistry, 2024, 440: 138245., articleTitle=null, refAbstract=null), Reference(id=1321170196895744256, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1321170184128282777, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=29, rfOrder=32, authorNames=null, journalName=null, refType=null, unstructuredReference=HERRERO A M, CARMONA P, PINTADO T, et al. Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein[J]. Food Research International, 2011, 44(1): 360−366., articleTitle=null, refAbstract=null), Reference(id=1321170196979630337, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1321170184128282777, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=30, rfOrder=33, authorNames=null, journalName=null, refType=null, unstructuredReference=ZHOU Beibei, TOBIN J T, DRUSCH S, et al. Dynamic adsorption and interfacial rheology of whey protein isolate at oil-water interfaces: Effects of protein concentration, pH and heat treatment[J]. Food Hydrocolloids, 2021, 116: 106640., articleTitle=null, refAbstract=null)], funds=null, companyList=[AuthorCompany(id=1321170188012208302, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1321170184128282777, xref=null, ext=[AuthorCompanyExt(id=1321170188024791215, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1321170184128282777, companyId=1321170188012208302, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=College of Food Science, South China Agricultural University, Guangzhou 510642, China), AuthorCompanyExt(id=1321170188028985520, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1321170184128282777, companyId=1321170188012208302, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=华南农业大学食品学院，广东广州 510642)])], figs=[ArticleFig(id=1321170189274693829, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1321170184128282777, language=EN, label=Fig.1, caption=Preparation technology of capillary suspension system and particle network in capillary suspension, figureFileSmall=rCxwr5rRRXaWhRsBa4ztxg==, figureFileBig=Jsk22fBMq88KWJULtpI6aw==, tableContent=null), ArticleFig(id=1321170189345996998, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1321170184128282777, language=CN, label=图1, caption=毛细悬浮体系的制备工艺及毛细悬浮体系中液桥诱导的颗粒网络, figureFileSmall=rCxwr5rRRXaWhRsBa4ztxg==, figureFileBig=Jsk22fBMq88KWJULtpI6aw==, tableContent=null), ArticleFig(id=1321170189538934983, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1321170184128282777, language=EN, label=Fig.2, caption=Three-phase contact angles (θO/W) of SPI particle, figureFileSmall=iNmNz3esQrRm+Q5Wda49KA==, figureFileBig=9s0Wgqc+reDTAw9Dgd7kFg==, tableContent=null), ArticleFig(id=1321170189614432456, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1321170184128282777, language=CN, label=图2, caption=大豆分离蛋白颗粒的三相接触角（θO/W）, figureFileSmall=iNmNz3esQrRm+Q5Wda49KA==, figureFileBig=9s0Wgqc+reDTAw9Dgd7kFg==, tableContent=null), ArticleFig(id=1321170189685735625, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1321170184128282777, language=EN, label=Fig.3, caption=Visual appearance of SPI oleogels with different secondary fluid additions, figureFileSmall=0rH7ayw7Auolwmtvs7HNnw==, figureFileBig=y80TMQfDUEUdmvGixhzAXA==, tableContent=null), ArticleFig(id=1321170189740261578, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1321170184128282777, language=CN, label=图3, caption=不同次级流体添加量的SPI油凝胶表观照片, figureFileSmall=0rH7ayw7Auolwmtvs7HNnw==, figureFileBig=y80TMQfDUEUdmvGixhzAXA==, tableContent=null), ArticleFig(id=1321170189807370443, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1321170184128282777, language=EN, label=Fig.4, caption=Rheological properties of SPI oleogels with different secondary fluid additions, figureFileSmall=bMFupP7bZGmDS5vYJ8UUDA==, figureFileBig=/cqeYgv2mbvqJrKeCsSShg==, tableContent=null), ArticleFig(id=1321170189887062220, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1321170184128282777, language=CN, label=图4, caption=不同二次流体添加量的SPI油凝胶流变性质

注：同一指标字母不同表示差异显著（P<0.05），图6、图8同。

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注：不同字母表示处理组相同二级结构之间的显著性差异（P<0.05）。

, figureFileSmall=gx8IHf7NSPw+e75KgNHkZg==, figureFileBig=KQu9OxvI+p8DEzPTY2GI/w==, tableContent=null), ArticleFig(id=1321170192349118680, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1321170184128282777, language=EN, label=Table 1, caption=

Liquid-holding capacity of SPI oleogels with different secondary fluid additions

, figureFileSmall=null, figureFileBig=null, tableContent=
$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $（%）液体含量（%）持液能力（%）
070.0044.82±1.46c
2572.0957.60±2.65bc
5073.9160.49±0.57b
7575.5161.52±0.62b
10076.9267.76±1.46a
), ArticleFig(id=1321170192433004761, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1321170184128282777, language=CN, label=表1, caption=

不同次级流体添加量的SPI油凝胶持液能力

, figureFileSmall=null, figureFileBig=null, tableContent=
$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $（%）液体含量（%）持液能力（%）
070.0044.82±1.46c
2572.0957.60±2.65bc
5073.9160.49±0.57b
7575.5161.52±0.62b
10076.9267.76±1.46a
), ArticleFig(id=1321170192512696538, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1321170184128282777, language=EN, label=Table 2, caption=

Power law viscosity model parameters for oleogels prepared with different secondary fluid additions

, figureFileSmall=null, figureFileBig=null, tableContent=
$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $（%）K（Pa·sn）nR2
00.15±0.01c0.95±0.00a0.6310
2519.12±0.22c0.34±0.01b0.9528
5048.01±7.29c0.21±0.07c0.9794
753338.1±173.43a−0.40±0.02d0.3814
1002284.7±50.53b−0.43±0.05e0.3903
), ArticleFig(id=1321170192579805403, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1321170184128282777, language=CN, label=表2, caption=

不同二次流体添加量所制备的油凝胶的幂律黏度模型参数

, figureFileSmall=null, figureFileBig=null, tableContent=
$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $（%）K（Pa·sn）nR2
00.15±0.01c0.95±0.00a0.6310
2519.12±0.22c0.34±0.01b0.9528
5048.01±7.29c0.21±0.07c0.9794
753338.1±173.43a−0.40±0.02d0.3814
1002284.7±50.53b−0.43±0.05e0.3903
), ArticleFig(id=1321170192655302876, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1321170184128282777, language=EN, label=Table 3, caption=

Liquid-holding capacity of SPI oleogels with different protein particle weight fraction

, figureFileSmall=null, figureFileBig=null, tableContent=
$ {\mathrm{\varphi }}_{{}_{\mathrm{P}}} $（%）液体含量（%）液体保留率（%）
2081.8145.07±2.88d
2577.7851.97±3.88c
3074.9160.49±1.07b
3570.2175.23±5.30a
4066.6778.02±3.70a
), ArticleFig(id=1321170192747577565, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1321170184128282777, language=CN, label=表3, caption=

不同蛋白颗粒浓度SPI油凝胶的持液能力

, figureFileSmall=null, figureFileBig=null, tableContent=
$ {\mathrm{\varphi }}_{{}_{\mathrm{P}}} $（%）液体含量（%）液体保留率（%）
2081.8145.07±2.88d
2577.7851.97±3.88c
3074.9160.49±1.07b
3570.2175.23±5.30a
4066.6778.02±3.70a
), ArticleFig(id=1321170192810492126, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1321170184128282777, language=EN, label=Table 4, caption=

Liquid-holding capacity of SPI oleogels with different thermal treatment

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热处理温度（℃）液体含量（%）液体保留率（%）
No-heat74.9152.64±1.18c
6074.9152.77±0.87c
7074.9154.75±0.85b
8074.9157.62±1.14a
9074.9158.79±0.81a
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不同热处理SPI悬浮体系的持液能力

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热处理温度（℃）液体含量（%）液体保留率（%）
No-heat74.9152.64±1.18c
6074.9152.77±0.87c
7074.9154.75±0.85b
8074.9157.62±1.14a
9074.9158.79±0.81a
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基于毛细桥联效应调控大豆分离蛋白油凝胶流变学特性及持液能力的研究
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陈方圆 , 兰雅淇 *
食品工业科技 | 研究与探讨 2026,47(3): 70-78
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食品工业科技 |研究与探讨 2026 , 47 (3) : 70 -78
基于毛细桥联效应调控大豆分离蛋白油凝胶流变学特性及持液能力的研究
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陈方圆（1997−）（ORCID：0000−0003−4332−5094），女，硕士，研究方向：新型结构化油脂体系构建及性能调控研究，E-mail：

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陈方圆 , 兰雅淇*
作者信息
  • 华南农业大学食品学院，广东广州 510642
通讯作者:
兰雅淇（1988−）（ORCID：0000−0002−1541−3217），女，博士，教授，研究方向：新型结构化油脂体系创建及其品质、风味与营养学特性调控，E-mail：。
作者简介:

陈方圆（1997−）（ORCID：0000−0003−4332−5094），女，硕士，研究方向：新型结构化油脂体系构建及性能调控研究，E-mail：

Modulation of Rheological Properties and Liquid-holding Capacity in Soy Protein Isolate Oleogels Based on Capillary Bridging Effect
Fangyuan CHEN , Yaqi LAN*
Affiliations
  • College of Food Science, South China Agricultural University, Guangzhou 510642, China
出版时间: 2026-02-01 doi: 10.13386/j.issn1002-0306.2024120215
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本研究利用毛细桥联效应构建大豆分离蛋白（SPI）油凝胶体系，并以外观、持液能力和流变学特性为评估指标，系统研究了次级流体添加量、SPI颗粒浓度以及热处理温度对体系性质的影响。结果表明，在SPI-大豆油悬浮液中（3:7 w/w），当次级流体添加量超过25%（w/w）时，体系发生溶胶-凝胶相转变，由粘稠流动状态转变为具有自支撑能力的半固态。当次级流体添加量超过50%时，持液能力显著提升至60%以上。SPI颗粒浓度的增加促进了蛋白网络结构的紧密性，当SPI颗粒浓度超过35%时，体系持液能力提升至75%以上。热处理同样显著影响体系凝胶特性。当温度升高至90 ℃时，体系持液能力提升11.68%，储能模量升高至1.43×105 Pa。傅里叶变换红外光谱分析表明，热处理会导致体系中SPI分子二级结构发生变化，β-转角和无规则卷曲结构增加，蛋白颗粒表面性质发生动态改变，从而形成更牢固的凝胶网络结构。本研究为新型大豆分离蛋白基油凝胶的制备和性能调控提供理论依据，对推动健康食品体系构建具有重要应用价值。

毛细悬浮体系  /  大豆分离蛋白油凝胶  /  次级流体  /  颗粒浓度  /  热处理

In this study, a soybean protein isolate (SPI) oleogel system was established based on capillary bridging effect. The influence of the secondary fluid addition, particle concentration, and heat treatment temperature on the gelation properties of the resultant oleogels was explored. The visual appearance, liquid-holding capacity, and rheological properties were investigated. Results showed that, in the SPI-soybean oil suspension with ratio of 3:7 (w/w), when the secondary fluid addition amount reached approximately 25% (w/w), the system underwent a sol-gel transition, shifting from a viscous flowing fluid to a semi-solid state with self-supporting ability. When the secondary fluid addition amount was higher than 50%, the liquid-holding capacity rose to over 60%. As the SPI particle concentration increased, the proportion of particles in the system increased accordingly, resulting in formation of a tighter protein network structure that was more effective at immobilizing the liquid oil. Once the particle concentration surpassed 35%, the liquid-holding capacity climbed to above 75%. Further investigation indicated that heat treatment was an effective post-treatment approach. Specifically, when the heat treatment temperature increased from room temperature to 90 ℃, the liquid-holding rate increased by 11.68% (compared with control group), and the storage modulus increased to 1.43×105 Pa. The FTIR results indicated that heat treatment caused changes in the secondary structure of SPI molecules within the system, with an increase in the β-turns and random coil structures. This suggested that the enhanced gelation properties of the oleogel might be due to the dynamic alteration of the interfacial properties of the protein particles, leading to enhanced hydrophobic interactions in the system and the formation of a more robust gel structure. This work established a theoretical basis for development and property regulation of soybean protein-based fat alternatives and provided guidance for healthy food design.

capillary suspension  /  soybean protein isolate oleogel  /  secondary fluid  /  particle concentration  /  heat treatment
陈方圆, 兰雅淇. 基于毛细桥联效应调控大豆分离蛋白油凝胶流变学特性及持液能力的研究. 食品工业科技, 2026 , 47 (3) : 70 -78 . DOI: 10.13386/j.issn1002-0306.2024120215
Fangyuan CHEN, Yaqi LAN. Modulation of Rheological Properties and Liquid-holding Capacity in Soy Protein Isolate Oleogels Based on Capillary Bridging Effect[J]. Science and Technology of Food Industry, 2026 , 47 (3) : 70 -78 . DOI: 10.13386/j.issn1002-0306.2024120215
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在健康中国战略驱动下，公众对反式脂肪酸（trans-fatty acids，TFA）及过量饱和脂肪酸（saturated fatty acid，SFA）引发的代谢综合征等健康风险的认知显著提升，促使新型脂肪替代品的研发成为行业热点[1−2]。油脂凝胶技术作为油脂结构改良的创新策略，通过物理交联形成三维网络结构固定液态植物油，在保留不饱和脂肪酸营养优势的同时，实现了固体脂肪的加工适性，为食品工业带来了技术突破[3−4]。然而，现有油凝胶制备技术仍存在诸多局限性。其中，低分子凝胶剂（蜡质、烷醇）虽可通过直接加热法制备热可逆油凝胶，但受限于食品级凝胶剂的稀缺性及热敏性[5]；蛋白质/多糖类高分子量凝胶剂虽具备价格低廉和生物相容性等优势，但其多依赖间接模板法制备，存在工艺复杂、能耗高等固有缺陷[6]。
毛细悬浮体系（capillary suspension）作为一种新兴的油凝胶构建策略，为突破传统油凝胶制备中的瓶颈提供了新思路。当向颗粒的体相悬浮液中添加少量与主流体不相溶的次级流体时，产生的毛细作用力可导致颗粒桥联形成跨空间的三维网络结构（图1），从而导致体系流变学性质和稳定性发生显著改变，这种胶体结构称为毛细悬浮体系。相较于传统蛋白/多糖类高分子量凝胶剂的间接模板法，该技术通过直接在液态油相中分散生物大分子颗粒并引入次级流体，即可实现油凝胶的高效构建。次级流体的引入引发体系发生“流体-类固体”，或“弱凝胶-强凝胶”的相态转变，这种转变行为与体系的组分比例、材料界面性质等关键参数密切相关[7]。现有研究表明，淀粉颗粒[8−10]、乳清分离蛋白[11]、玉米醇溶蛋白[12]、纤维素颗粒[13]等生物大分子材料均可通过毛细桥联效应成功制备油凝胶，验证了该体系的可行性。然而，针对我国大宗植物蛋白资源特别是大豆蛋白的相关研究尚存空白。此外，现有调控手段多聚焦于静态参数（如接触角、粘度）[12,14−15]对体系构建的影响，而忽略食品加工过程中动态结构演变的关键作用。热处理作为食品加工中的常规单元操作，可通过调控蛋白质构象转变和界面性质，显著改变其功能特性，对毛细悬浮体系的性能调控同样具有重要价值。
基于此，本研究以大豆分离蛋白（soybean protein isolate，SPI）为颗粒制备原料、大豆油为主流体、去离子水为次级流体，通过毛细桥联效应制备SPI油凝胶，探究次级流体添加量、SPI颗粒浓度及热处理温度对油凝胶流变学特性及持液能力的影响。本研究为新型大豆分离蛋白基油凝胶的制备和性能调控提供理论依据，为大宗植物蛋白的高值化利用提供理论支撑，对推动健康食品产业升级具有重要意义。
1　材料与方法
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1.1　材料与仪器
大豆分离蛋白（>90%）　山松生物制品有限公司；谷氨酰胺转氨酶（1000 U/g）　北京索莱宝试剂有限公司；大豆油　中国粮油食品有限公司；其他所用试剂均为国产分析纯。
RCT basic磁力加热搅拌器　德国IKA集团；MARS40流变仪、5910 Ri冷冻离心机　赛默飞世尔科技有限公司；AL104万分之一电子天平　美国梅特勒-托利多仪器有限公司；AD500S-H剪切机　上海安益仪表有限公司；SCIENTZ-ⅡD超声细胞破碎仪　宁波新芝生物科技股份有限公司；SDC100接触角测量仪　盛鼎精密仪器有限公司；Retsch PM100行星式球磨仪　德国莱弛公司；INVENIO R傅里叶红外光谱仪　德国布鲁克公司。
1.2　实验方法
1.2.1　大豆分离蛋白颗粒制备
参考Guo等[16]的方法，通过加热和谷氨酰胺转氨酶（TGase）催化蛋白质分子间共价交联来制备SPI颗粒，并在具体步骤上进行了适当调整。将10%（w/v）SPI分散在去离子水中，机械搅拌处理2.0 h，随后将10% SPI分散液置于4 ℃冰箱冷藏12 h，以确保蛋白质分子充分水化。使用1.0 mol/L NaOH溶液将水化后的SPI分散液的pH调节至7.0，调节过程中持续搅拌以确保pH均匀。将调好pH的SPI分散液置于80 ℃水浴锅中热处理20 min，取出冷却至室温后，加入谷氨酰胺转氨酶（20 U/g SPI），将混合液置于45 ℃水浴锅进行酶促交联反应4 h，反应结束后冷却至室温，得到SPI凝胶。将SPI凝胶按照1:10（v/v）的比例添加去离子水，使用高速剪切机以10000 r/min的转速剪切2 min，随后利用超声细胞破碎仪（功率400 W，超声时间2 min）进一步细化颗粒，得到SPI凝胶颗粒悬浮液。将SPI凝胶颗粒悬浮液置于离心机中，以5000 r/min转速离心20 min，离心后小心去除上清液，收集底部沉淀即为SPI凝胶颗粒。最后，将分离出的蛋白质颗粒进行冷冻干燥处理，得到SPI颗粒粉末，并将其密封保存于−20 ℃冰箱。
1.2.2　SPI颗粒三相接触角测定
使用带有实时摄像系统的接触角测量仪测量SPI粉末的接触角。准确称取100 mg SPI颗粒粉末，用玛瑙研钵将其彻底研磨成细粉。使用手动红外压片机在10 MPa压力下压片30 s，制备表面平整的薄片。在测试过程中，将制备好的薄片浸入大豆油中，使用高精度注射器滴加一滴水（5 μL）于薄片表面。通过仪器摄像头捕捉样品接触面图像，使用配套软件自动分析计算出样品的三相接触角[17]。
1.2.3　油凝胶制备工艺
使用球磨仪制备基于SPI的油凝胶。称取干燥的SPI颗粒粉末和大豆油（主流体），加入到500 mL氧化锆研磨罐中，添加100颗氧化锆研磨珠（d=10 mm）。在25%振幅和350 r/min转速下运行1 h（每运行15 min，间歇5 min），制备蛋白-油二元悬浮液。运行结束后，向研磨罐中添加一定量的水作为次级流体，在相同的参数下继续研磨10 min，以获得基于SPI颗粒的毛细悬浮体系，即SPI油凝胶。
a.不同次级流体添加量对体系的影响：称取30 g干燥的SPI颗粒粉末和70 g大豆油，研磨制备二元悬浮液。向研磨罐中添加不同量的水（0、7.5、15、22.5、30 g），继续研磨10 min，制备不同次级流体添加量的SPI油凝胶。样品于4 ℃静置24 h后，进行表观、流变以及持液能力相关指标测定。其中次级流体添加量的计算公式如下：
$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}}(\text{%})=\frac{{\mathrm{m}}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}}}{{\mathrm{m}}_{\mathrm{S}\mathrm{P}\mathrm{I}}}\times 100 $
式中：$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $为次级流体与蛋白颗粒的比值（文中代表体系中次级流体添加量），$ {\mathrm{m}}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $代表添加的次级流体（水）的质量（g），$ {\mathrm{m}}_{\mathrm{S}\mathrm{P}\mathrm{I}} $代表添加的SPI颗粒的质量（g）。
b.颗粒浓度对体系的影响：准确称取干燥的SPI颗粒粉末和大豆油（总量100 g，颗粒占总量的比例分别为5%、10%、20%、25%、30%、35%、40%），制备二元悬浮液。随后，添加水（$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $为50%），继续研磨10 min，以获得不同颗粒浓度的SPI油凝胶。冰箱4 ℃静置24 h，进行表观、流变以及持液能力的相关指标测定。其中颗粒浓度的计算公式如下：
$ {\mathrm{\varphi }}_{\mathrm{p}}(\text{%})=\frac{{\mathrm{m}}_{\mathrm{S}\mathrm{P}\mathrm{I}}}{{\mathrm{m}}_{\mathrm{S}\mathrm{P}\mathrm{I}}+{\mathrm{m}}_{\mathrm{o}\mathrm{i}\mathrm{l}}}\times 100 $
式中：$ {\mathrm{\varphi }}_{\mathrm{p}} $为蛋白颗粒在未添加次级流体时在体系中的占比（文中的颗粒浓度以该值表示），$ {\mathrm{m}}_{\mathrm{S}\mathrm{P}\mathrm{I}} $代表添加的SPI颗粒的质量（g），$ {\mathrm{m}}_{\mathrm{o}\mathrm{i}\mathrm{l}} $代表添加的大豆油的质量（g）。
c.热处理温度对SPI油凝胶的影响：以$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $为50%，$ {\mathrm{\varphi }}_{\mathrm{p}} $为30%的条件，依据制备手段，使用球磨仪制备得到SPI油凝胶。此外，进一步采用不同温度（50、60、70、80、90 ℃）对上述所制备好的油凝胶进一步水浴加热处理15 min，分别标记为Heat-50、Heat-60、Heat-70、Heat-80、Heat-90。热水浴后，取出样品，放置于4 ℃冰箱静置24 h，进行表观、流变、持液能力以及傅里叶变换红外光谱相关指标测定。
1.2.4　SPI油凝胶外观观察
将静置后的SPI凝胶样品取出，倒置1 h，观察其流动性并进行拍照记录。此外，使用称量勺，取1.0 g样品放置于称量纸上，静置，观察其自支撑能力及样品湿颗粒度。
1.2.5　SPI油凝胶持液能力的测定
取2.0 g制备好的SPI油凝胶，放入预先称重的10 mL离心管（记为m0），在4 ℃静置24 h后再次称重（记为m1）。用高速冷冻离心机在4 ℃下以5000 r/min的转速离心30 min，去除游离液体。将离心管倒置于滤纸上，完全排出残留液体。称量并记录最终重量（记为m2）[18]，持液能力（%）由下列公式计算：
$ \mathrm{液}\mathrm{体}\mathrm{含}\mathrm{量}(\text{%})=\left(\frac{{\mathrm{m}}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}}+{\mathrm{m}}_{\mathrm{o}\mathrm{i}\mathrm{l}}}{{\mathrm{m}}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}}+{\mathrm{m}}_{\mathrm{o}\mathrm{i}\mathrm{l}}+{\mathrm{m}}_{\mathrm{S}\mathrm{P}\mathrm{I}}}\right)\times 100 $
$ \mathrm{持}\mathrm{液}\mathrm{能}\mathrm{力}(\text{%})=\left(1-\frac{{\mathrm{m}}_{1}-{\mathrm{m}}_{2}}{{\mathrm{m}}_{1}-{\mathrm{m}}_{0}}\times \frac{{\mathrm{m}}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}}+{\mathrm{m}}_{\mathrm{o}\mathrm{i}\mathrm{l}}}{{\mathrm{m}}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}}+{\mathrm{m}}_{\mathrm{o}\mathrm{i}\mathrm{l}}+{\mathrm{m}}_{\mathrm{S}\mathrm{P}\mathrm{I}}}\right) \times 100 $
1.2.6　SPI油凝胶流变学特性的测定
使用旋转流变仪和直径为20 mm的光滑平板（P20Ti-0117084）对所制备的SPI油凝胶样品进行相关流变学性质测试。测试在25 ℃下进行，样品在平板之间的间隙设置为1.0 mm。
应力扫描：在恒定频率（1 Hz）条件下，进行1~10000 Pa范围内的应力扫描。
频率扫描：在应力扫描确定线性粘弹区的基础上，以恒定应力（1.0 Pa）为实验条件，进行0.1~10 Hz频率范围内的频率扫描。
粘度扫描：在0.1~100 s−1的剪切速率范围内进行测试，总测试时间为6 min。
1.2.7　热处理SPI油凝胶傅里叶变换红外光谱（FTIR）测定
为初步探究热处理对SPI油凝胶的影响机制，将热处理后的样品冻干，用配备ATR探测器的傅里叶变换红外光谱仪测定，扫描范围为4000~600 cm−1之间，分辨率为4 cm−1，扫描次数为64次[19]，进一步选取1700~1600 cm−1峰值分析不同热处理样品蛋白质二级结构的变化。
1.3　数据处理
所有指标参数进行了至少3次重复测定。数据采用SPSS 19.0软件进行方差分析，P<0.05表示有显著性差异，采用Origin 2023b软件进行进一步分析和绘图。
2　结果与分析
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2.1　蛋白颗粒三相接触角
毛细悬浮体系中颗粒的连接状态依据颗粒与液体界面间的润湿性分为两类：毛细状态（主流体优先润湿颗粒，三相接触角大于90°）和钟摆状态（次级流体优先润湿颗粒，三相接触角小于90°）[20]。颗粒的润湿性是影响毛细悬浮体系稳定性和网络结构形成的决定性参数。以球形颗粒体系为例，研究表明无机球形实颗粒在钟摆状态下形成的毛细悬浮体系展现出更优的稳定性和更强的网络结构构建能力。相反，对于多孔材料体系，在毛细状态下主流体优先润湿颗粒表面，次级流体更倾向于在颗粒间形成毛细管桥联，而非被多孔材料内部吸附，从而增强了网络结构的强度[21−22]。据现有报道，在乳清分离蛋白成功构建毛细悬浮体系的案例中，测得的三相接触角大于90°（具体为137°）[12]，表明该体系处于毛细状态。基于此，测定了所制备的SPI颗粒的三相接触角，以确定SPI油凝胶中颗粒的连接状态。如图2所示，测定大豆油、水与SPI颗粒之间的三相接触角为123°（>90°），表明主流体（大豆油）优先润湿SPI颗粒，所构建的毛细悬浮体系颗粒的连接状态为毛细状态，为后续研究提供了理论基础与实验依据。
2.2　次级流体添加量对SPI油凝胶性质的影响
次级流体（去离子水）添加量显著影响SPI颗粒构建的油凝胶的外观特性及流变学性质，如图3所示。随着去离子水体积分数$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $的增加，体系从液态逐渐转变为类固态。这一转变归因于颗粒间通过毛细管桥联作用逐步构建的凝胶网络结构。具体来说，当$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $=0%时，体系由SPI颗粒与大豆油组成，由于缺乏桥联介质，颗粒间相互作用较弱，体系呈现典型的流体特性。随着$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $增加至25%及以上，体系显著增稠效应，当$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $为50%时，体系转变为类固态，这主要归因于SPI颗粒通过毛细管力相互连接，形成稳定的凝胶网络。图3中的外观图像显示，在$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $为50%时，体系的颜色从初始的不透明状态转变为透明黄色，这可能与水分子被蛋白颗粒吸收后，分散相与连续相折射率差异减小至某一特定平衡区间有关。进一步增加$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $至75%和100%，凝胶再次呈现不透明状态，这可能反映了更高含水量下，蛋白颗粒内部及颗粒间水分分布状态的改变，导致光学性质的显著变化[23]。
油凝胶的持油能力是其网络结构固有特性的重要参数，对其在多种应用场景中的效能具有决定性作用。该能力直接反映了凝胶网络束缚并保留液态介质的能力，是评估网络结构稳定性的关键指标。毛细悬浮体系通过次级流体诱导颗粒形成网络，防止颗粒沉降，当受到离心力的作用时，部分颗粒网络破坏，颗粒沉降，部分次级流体与未被束缚的主流体一同排出[8]。因此，引入持液能力作为更直观的评估指标，即体系束缚并保留两种液态介质的能力。表1列出了不同水添加量所制备的油凝胶持液能力测试结果。在探究水添加量对SPI油凝胶体系影响的实验中，保持基础油相与蛋白相的添加量恒定，体系的总液体含量随水添加量的变化而变化。表1的数据分析表明，随着$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $的增加，体系内液体含量逐步提升，但持液能力并未减弱，反而呈现出增强的趋势。具体而言，当$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $为0时，观察到体系的持液率为44.82%±1.46%，反映了SPI颗粒的固有持液能力，可视为基础对照组。当$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $提升至25%时，持液能力增强，表明SPI颗粒间网络结构的形成，但此阶段网络尚未完全覆盖体系，导致平行实验间标准偏差较大。当$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $增加至50%时，持液能力的增长率相较于0~25%区间有所降低，这可能归因于网络结构逐步完善，新形成的连接点在一定程度上减缓了液体容纳空间的迅速扩张。当$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $达到100%，体系展现出最佳的持液能力，这一现象可能由蛋白颗粒充分吸水溶胀，增强了网络结构的致密性与韧性，从而显著提升了其对液态组分的束缚能力。然而，值得注意的是，当$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $≥75%时，体系开始呈现出明显的颗粒感，这提示高水分含量可能影响了网络结构的连续性和均匀性。
振幅扫描用于确定油凝胶的线性粘弹区域（linear viscoelastic region，LVR），并结合储能模量（G'）与损耗模量（G''）的差异以及LVR中的G'值（G'LVR），评估样品的凝胶强度。不同水添加量下油凝胶的流变特性如图4所示。图4A显示了油凝胶储能模量（G'）与损耗模量（G''）随应力变化（1~10000 Pa）的情况。由于$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $=0的样品呈液态，其振幅扫描结果未纳入本分析。如图4A所示，在LVR内，不同水添加量（除了$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $=0组）制备的油凝胶都呈现G'大于G''，表明所有的样品都呈现类固体行为。图4B展示了不同水添加量制备油凝胶样品的G'LVR结果，该值反映了体系的结构强度[24]。结果显示，随着水添加量的变化，从$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $=25%到$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $=100%油凝胶的G'LVR值呈现逐渐增大的趋势，特别是在$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $=50%时，G'LVR值较$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $=25% G'LVR提升了近一个数量级；当$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $增至75%及100%时，G'LVR值更是提升了近2个数量级。然而，当$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $≥75%时，尽管G'LVR值大幅提升，但结合表观所观察到的裂痕现象（图3），推测$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $≥75%时G'LVR值的显著提升可能还受到水溶胀蛋白颗粒的影响。图4C通过频率扫描在LVR内及恒定应力条件下，揭示了油凝胶的动态响应。未添加水的样品表现出典型的牛顿流体行为，G'随频率增加而增加，具有显著的频率依赖性。含水体系则展现出非频率依赖性的特征，G'不随频率变化，这强烈指示了这些体系具有强凝胶特性及较为均一的介观结构。而图4D展示了油凝胶的粘度随剪切速率变化的曲线。在未添加水（$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $=0）的情况下，样品显示出牛顿流体的特性，粘度对剪切速率的变化不敏感。相比之下，所有含水样品均表现出剪切稀释行为，即粘度随剪切速率的增加而降低[25]，这是假塑性材料的典型特征。水的加入显著提高了体系的粘度，证实了水在油凝胶网络结构形成中的关键作用。特别地，当水的体积分数$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $≥75%时，粘度与剪切速率曲线的变化趋势有别于其他样品，尤其是在剪切速率为10~100 s−1区间内。通过幂律模型方程（ŋ=Kɣ̇（n−1））拟合，得到具体参数详见表2。分析结果显示，当$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $≥75%时，K值（流体一致性的指标）显著高于$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $<75%的样品，同时n小于0。K值的增加表明体系的粘稠度增加，而n值的降低（从0~1的范围数值降至小于0）则表明体系胀塑性的增强。这表明在高水分条件下，体系状态发生显著转变，从假塑性转变为胀塑性。这种转变可能是体系湿颗粒感增强的原因，具体机制尚需进一步研究。
2.3　颗粒浓度对凝胶体系的影响
在前期次级流体（水）添加量实验的基础上，固定$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $为50%的条件下，进一步探讨SPI颗粒浓度对油凝胶性质的影响。如图5所示，当$ {\mathrm{\varphi }}_{\mathrm{P}} $<20%时，油凝胶无法形成自支撑结构，表现为沿容器壁滑落，这表明颗粒浓度不足，不足以构建稳定的三维网络结构。随着SPI浓度的增加，当$ {\mathrm{\varphi }}_{\mathrm{P}} $达到或超过20%时，体系开始出现凝胶网络形成的初步迹象。然而，当$ {\mathrm{\varphi }}_{\mathrm{P}} $为20%和25%时，由于固体含量仍不足以完全填充网络空隙，导致体系中存在流动性部分。在倒置操作中，这些流动性部分与凝胶网络分离，表现为轻微的液相下流现象。当$ {\mathrm{\varphi }}_{\mathrm{P}} $增加至30%时，体系达到了一个相对稳定的状态，即使倒置1 h仍能维持结构完整性，表明三维网络结构已足够稳固以抵抗重力作用。进一步增加$ {\mathrm{\varphi }}_{\mathrm{P}} $至35%及以上时，体系的稳定性得以保持，但当浓度超过35%时，观察到样品明显的颗粒感增强，这可能预示着过高浓度的颗粒开始导致网络结构局部颗粒集中，进而对体系整体的均一性产生负面影响。
表3列出了不同SPI颗粒浓度条件下，油凝胶体系的持液能力测试结果（$ {\mathrm{\varphi }}_{\mathrm{P}} $<20%的相关数据未列出）。测试结果与表观观察一致。即当$ {\mathrm{\varphi }}_{\mathrm{P}} $为20%时，液体保留率较低，为45.07%±2.88%。随着SPI颗粒浓度的逐步增加，油凝胶的液体保留能力呈现明显的增强趋势。当$ {\mathrm{\varphi }}_{\mathrm{P}} $=30%时，液体保留率提升为60.49%±1.07%。进一步增加SPI颗粒浓度，当$ {\mathrm{\varphi }}_{\mathrm{P}} $≥35%时，尽管表观结果表明油凝胶体系局部区域开始出现凝胶裂痕，但其液体保留率并没有因此下降，反而持续上升。这一现象归因于SPI颗粒自身所具备的优越持液能力，该特性在前文已有初步的验证。
不同SPI颗粒浓度的油凝胶流变特性如图6所示。实验结果显示，随着SPI颗粒浓度的增加，储能模量（G'）显著增强（图6A、B）。这一现象可归因于SPI颗粒数量的增加使凝胶网络结构更加致密，从而显著提高了体系抵抗剪切应力的能力。该结果与先前文献中报道的关于凝胶网络强度与组成成分浓度关系的理论框架高度一致[8,26]。进一步分析了LVR内油凝胶G'对频率的依赖性，结果如图6C所示。结果表明，在所有测试的SPI颗粒浓度下，G'随着振动频率的增加仅表现出小幅度变化，这是类固体材料在动态力学测试中的典型表现[27]。这一结果不仅证实了油凝胶在此浓度范围内展现出的固态样特性，还揭示了其内部网络结构在动态加载条件下的稳定性和响应性。
2.4　热处理对凝胶体系的影响
基于前期研究，选择以$ {\mathrm{\varphi }}_{\mathrm{w}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{r}} $=50%，$ {\mathrm{\varphi }}_{\mathrm{P}} $=30%作为基础条件，进一步探究热处理条件对SPI凝胶体系的影响。如图7所示，油凝胶的自支撑能力呈现显著的温度依赖性。未经热处理的对照组虽能形成基本自支撑结构，但表面存在明显的液态油层，表明油分与凝胶网络间的相互作用尚不充分。随着热处理温度的升高，油凝胶表面的湿润感逐渐减弱，当温度达到80 ℃及90 ℃时，凝胶块边界变得清晰，静置过程中未观察到液体油的渗出，这一现象强烈表明热处理促进了凝胶网络结构的强化，显著提高了对液态油的束缚能力。
表4列出了不同热处理温度条件下油凝胶体系持液能力量化评估结果。结果表明，随着热处理温度的逐步提升，油凝胶体系的持液性能表现出显著的变化。当热处理温度为60 ℃时，与未处理样品相比，液体保留率未展现出统计学上的显著差异（P>0.05），表明网络结构的稳定性及液体束缚能力尚未得到实质性增强。然而，当温度升高至70 ℃及80 ℃时，油凝胶体系的液体保留率显著提高（P<0.05），当温度升高至90 ℃时，体系持液能力提升11.68%,表明高温处理有效优化了油凝胶网络结构，增强了液体的物理束缚能力，减少了在离心过程中的液体流失。这一结果证实，热处理是提高油凝胶性质的有效手段。尤其是在较高温度条件下，能够显著提升油凝胶的液体保留能力，这对于油凝胶在食品、药物载体及能源存储等领域的应用具有重要的参考价值。
为了系统评估不同热处理条件对所得凝胶样品力学强度的影响，对样品进行了详尽的流变学特性表征，其结果如图8所示。图8A明确展示了所有经过热处理的样品均展现出典型的类固体行为特征（G'>G''），表明内部网络结构稳固。进一步分析发现，随着热处理温度升高，线性粘弹区（LVR）的范围显著扩大，尤其在90 ℃条件下，LVR值相较于未热处理的样品增长近三倍（图8B），流动点应力值提升近两个数量级（图8C）。这强烈暗示了热处理对凝胶网络强化的显著作用。图8D展示了所有凝胶样品在测试过程中均保持了相对稳定的凝胶状态，未出现明显的结构崩溃迹象，进一步验证了热处理工艺的有效性。
采用傅里叶变换红外光谱（FTIR）对样品进行表征，用于评估热处理温度对SPI油凝胶组分间相互作用的影响（图9）。结果显示，热处理后样品在3300~3500 cm−1波段的宽吸收峰强度显著增加，表明热处理可能诱导蛋白质分子内/间氢键重组以及极性基团（如O-H、N-H基团）的伸缩振动模式发生改变[28]。然而，该吸收峰的峰位偏移量未呈现明显的温度依赖性趋势。进一步通过酰胺I带（1600~1700 cm−1）定量分析二级结构（图9B）。结果表明，随着热处理温度的升高，α-螺旋相对含量从44.8%±0.03%降至37.89%±0.31%，β-折叠相对含量从27.37%±0.29%减少至23.78%±0.05%，而β-转角和无规则卷曲相对含量显著增加（P<0.05）。这表明SPI发生热致变性，且变性程度与温度呈正相关。结合流变学数据及持液能力的测定结果，推测热处理导致体系性质改变的原因可能是蛋白质构象发生改变。这种构象变化影响了蛋白质的界面性质，增强了组分间的相互作用力，并使三维网络结构更致密[29−30]。
3　结论
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本研究利用毛细桥联效应成功构建了SPI大豆油凝胶，研究表明次级流体添加量、SPI颗粒浓度及热处理温度对油凝胶体系的流变学特性及持液能力均有显著影响。其中，次级流体添加量在25%至75%（w/w）时，SPI油凝胶能够形成具有良好的自支撑能力的半固态结构，且无明显的湿颗粒感。SPI颗粒浓度的增加促进了蛋白网络结构的紧密性，当SPI颗粒浓度超过35%时，体系持液能力提升至75%以上。此外，热处理温度的升高促使SPI蛋白二级结构发生变化，当温度升高至90 ℃时，储能模量升高至1.43×105 Pa，表明凝胶网络结构更加牢固。傅里叶变换红外光谱分析表明，热处理会导致体系中SPI分子二级结构发生变化，β-转角和无规则卷曲结构增加，蛋白颗粒表面性质发生动态改变，从而形成更牢固的凝胶网络结构。本研究不仅提出了一种基于毛细悬浮策略的SPI油凝胶构建方法，且研究了次级流体添加量、SPI颗粒浓度和热处理温度等因素对油凝胶体系关键性能的影响，为优化油凝胶制备工艺及其在食品工业中的应用提供了理论依据，特别是在功能性食品、脂肪替代品和高持液体系的开发中具有广阔的应用前景。

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2026年第47卷第3期
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doi: 10.13386/j.issn1002-0306.2024120215
  • 接收时间：2024-12-17
  • 首发时间：2026-10-25
  • 出版时间：2026-02-01
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  • 收稿日期：2024-12-17
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    华南农业大学食品学院，广东广州 510642

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兰雅淇（1988−）（ORCID：0000−0002−1541−3217），女，博士，教授，研究方向：新型结构化油脂体系创建及其品质、风味与营养学特性调控，E-mail：。
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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