To overcome the challenges of complex synthesis methods and the thermodynamic instability associated with conventional emulsions, the artificial oil bodies (AOBs) containing oil body proteins (OBPs) and phospholipids (PLs) were fabricated using ultrasonication and the correlations between their reconstituted structures and characteristics were investigated. As the PL concentration was increased, the concentrations of α-helix and β-turns in interfacial proteins decreased, whereas those of β-sheets and random coils increased. Moreover, the number of the intermolecular hydrogen bond first increased and then decreased. At an OBP/PL ratio of 0.5, the AOBs exhibited the lowest mean particle size (unimodal distribution), highest creaming index, and lowest K_E. The oxidation stabilities of the AOBs with OBP/PL ratios of 0.05 and 0.015 were higher than those of other AOBs. Furthermore, statistical analysis indicated that the secondary structure and tyrosine residues of the interface protein were significantly correlated with the stability of the AOBs (p < 0.05), but the hydrogen bond of the interface protein has a low correlation with the stability of the oil body.

为了克服复杂合成方法的挑战和与传统乳液相关的热力学不稳定性，使用超声处理制备了含有油体蛋白 (OBP) 和磷脂 (PL) 的人工油体 (AOB)，并分析了它们的重组结构和特性之间的相关性。进行了调查。随着PL浓度的增加，界面蛋白中α-螺旋和β-转角的浓度降低，而β-折叠和无规卷曲的浓度增加。此外，分子间氢键的数目先增加后减少。在 OBP/PL 比率为 0.5 时，AOB 表现出最低的平均粒径（单峰分布）、最高的乳油化指数和最低的 K _E. OBP/PL比为0.05和0.015的AOB的氧化稳定性高于其他AOB。此外，统计分析表明，界面蛋白的二级结构和酪氨酸残基与AOBs的稳定性显着相关（p  < 0.05），但界面蛋白的氢键与油体稳定性的相关性较低.