中国农业科学院油料作物研究所邓乾春研究员团队在Food & Function发表题目为“Effect of heat-treated flaxseed lignan macromolecules on the interfacial properties and physicochemical stability of α-linolenic acid-enriched O/W emulsions”研究论文（热处理亚麻籽木脂素大分子对富含α-亚麻酸的O/W乳液界面性质和理化稳定性的影响）。摘要： 亚麻籽木脂素大分子（FLM）是亚麻籽中重要的多酚类物质，具有界面吸附行为。然而，FLM 在乳液热处理过程中易降解，影响其界面性质及应用。本文利用压缩等温线和界面张力测定FLM 在油水界面的性质，探讨FLM 及其热处理产物对O/W 乳状液稳定性的调控机理。此外，还阐明了 FLM 热处理产品对亚麻籽油乳液理化稳定性的改善机理。研究表明，在 100 和 150 °C 下处理时，FLM 中的末端酚酸发生了热降解（FLM-100 和 FLM-150），而抗氧化活性没有任何降低。FLM-100 和 FLM-150 提高了向日葵卵磷脂 (S90) 稳定的亚麻籽油乳液的理化稳定性，并在储存期间分别降低了氢过氧化物和 TBARS 的浓度 26.7% 和 80%（p < 0.05）。这是由于FLM-100和FLM-150具有较高的界面锚定能力，进一步增强了油滴界面，提高了FLM的界面抗氧化效果。这意味着FLM-100和FLM-150可以作为新型高效抗氧化剂应用于食品乳液。研究结果：3.1 不同热应力下FLM的热稳定性Fig. 1 (a) Retention rate of FLMs under different heat stresses. (b) Structural changes in FLMs after heat processing stresses (FT-IR); (c–f) composition changes in FLM before and after heat-treatment (UPLC). The data are expressed as mean ± SD (n = 3).Fig. 2 Partial least squares discriminant analysis (PLS-DA) and cluster analysis of composition changes of FLMs before and after heat treatmentFig. 3 Schematic of the structural changes of FLMs after heat treatment (ChemDraw Ultra 14.0). The reactive site and type are marked in red (oxidization), yellow (depolymerization) and green (isomerization).3.3 热处理对FLMs界面吸附行为的影响Fig. 4 (a) Surface pressure as a function of the total area of the surface for FLM before and after heat treatment; the surface pressure of methanol was set as the control group. (b) Surface pressure as a function of molecular area for S90 with the FLM before and after heat treatment. (c and d) Interfacial pressure as a function of time for S90 with the FLM before and after heat treatment at the oil/water interface (Kdiff quantifies the diffusion rate). (e) AFM images of Langmuir–Blodgett films made from S90 with the FLM before and after heat treatment.3.4 热处理FLM对FO乳剂稳定性的影响Fig. 5 Stability of S90-stabilized emulsion during storage. (a–c) Particle size and potential; the data are expressed as mean ± SD (n = 3). (d) The morphology observations of emulsions (confocal laser scanning microscopy).Fig. 6 (a) Appearance of emulsions (0, 7 and 20 d), (letters a–g represent FLM, FLM-37, FLM-55, FLM-70, FLM-100, and FLM-150). (b) The morphology observations of emulsions using cryo-scanning electron microscopy (0 d).Fig. 7 Hydroperoxide (a and b) and malonaldehyde (c and d) formation in FO emulsions containing different types of lignans (FLM, FLM-37, FLM-55, FLM-75, FLM-100 and FLM-150) during storage.原文链接：DOI https://doi.org/10.1039/D4FO02663B
