纳米乳液是指粒径在10~200nm之间的一种乳化运输体系，与一般乳液相比，纳米级的粒径赋予体系特殊的小尺寸、高表面活性和强吸附等特性，进而对体系的物理化学稳定性和所运载营养物质的体内吸收起到增强效果。本研究以大豆蛋白和磷脂酰胆碱创制的纳米乳液为研究对象，针对交互作用机理、界面吸附规律及稳定机制和运载代谢途径等研究盲点，采用“结构基础-功能表达-运载代谢”的研究理念，集成交叉界面化学、结构化学及生物化学等理论及技术手段，全面解析大豆蛋白-磷脂酰胆碱聚合结构特征与交互作用机理，明晰纳米微乳的界面吸附及稳定机理，诠释纳米乳液营养素的运载代谢机制，最终全面地揭示大豆蛋白-磷脂酰胆碱纳米微乳体系稳定机制及运载代谢途径，为建立安全、低成本、高稳定性并兼具卓越体内吸收性能的新型纳米食品加工技术提供理论基础。

Nanoemulsions are colloidal systems usually with the droplet sizes around 10 to 200 nm. The very small droplet size offers nanoemulsions various advantages for their applications, including high physical and chemical stability, high surface activity and strong adsorption characteristic, which further increase the bioavailability of lipophilic functional ingredients. The research object is soy protein-phosphatidylcholine nanoemulsion. The present project applies the concept of “structure basis-functional expression-delivery metabolism” and integrates the theory and technical methods of interface chemistry, structure chemistry and biochemistry. Through in-depth analysis the structural characteristics and as well as the interaction mechanisms of soy protein-phosphatidylcholine polymerization, the mechanisms of interfacial adsorption and the stability of soy protein-phosphatidylcholine nanoemulsion could be clarified, and the metabolism of nutrients within nanoemulsion could be interpreted, and the interaction between soy protein and phosphatidylcholine and as well as their contributions to interfacial absorption and the stability of nanoemulsion and the relationship among the structure of nanoemulsion, interfacial adsorption stability, delivery forms, and nutrients physiological activity expression could be revealed. Eventually, fully reveal the system stability mechanism of soy protein-phosphatidylcholine nanometer nanoemulsion and delivery mechanism and metabolic pathways, which will provide theoretical basis for developing safe, low-cost, high stability and good in vivo absorption, controlled release and targeting capabilities of new nano food processing technology.