Aim: To design novel emulsifiers with the ability to improve the storage and digestion stability of curcumin emulsions, besides to investigate the influence of phenolic acids types on the emulsify ability of soy protein-pectin-phenolic acids complexes obtained by ultrasonication.

Methods: The ternary complexes were characterised by particle size, morphology, zeta potential, X-ray diffraction, Fourier transform infra-red and fluorescence spectroscopy. Additionally, changes in droplet size, charge, and microstructure were monitored as quantitative stability index of curcumin emulsions.

Results: Phenolic acid types significantly affected the formation of ternary complexes. Soy protein-pectin-ferulic acid complex (S-P-F) stabilised curcumin emulsion had the best emulsifying property, followed by soy protein-pectin- ellagic acid (S-P-E), and soy protein-pectin-tannic acid complexes (S-P-T). Moreover, S-P-F emulsion was found to retain efficiently cucumin within 30 days storage (77.35%) and simulated gastrointestinal tract (64.09%).

Conclusion: Protein-polysaccharide-phenolic acids emulsions are effective oral delivery systems for hydrophobic bioactives.

目的：设计能够提高姜黄素乳剂储存和消化稳定性的新型乳化剂，并研究酚酸类型对超声处理得到的大豆蛋白-果胶-酚酸复合物乳化能力的影响。

方法：通过粒度，形貌，ζ电位，X射线衍射，傅里叶变换红外光谱和荧光光谱对三元配合物进行表征。另外，液滴尺寸，电荷和微结构的变化作为姜黄素乳液的定量稳定性指标进行监测。

结果：酚酸类型显着影响三元复合物的形成。大豆蛋白-果胶-阿魏酸复合物（SPF）稳定的姜黄素乳液具有最佳的乳化性能，其次是大豆蛋白-果胶-鞣花酸（SPE）和大豆蛋白-果胶-鞣酸复合物（SPT）。此外，发现SPF乳液在储存30天之内有效保留了姜黄素（77.35％）和模拟胃肠道（64.09％）。

结论：蛋白质-多糖-酚酸乳液是疏水性生物活性物质的有效口服递送系统。