中文摘要：

基于静电吸附原理和酶促交联原理，分别采用静电自组装与酶促交联技术对β-胡萝h素乳液进行界面改性，将甜菜果胶层吸附于蛋白乳液界面。结果表明，以乳清分离蛋白（WPI）作为乳化剂，果胶质量分数为0．15％时，可以制备出两种改性β-胡萝卜素乳液。尽管改性乳液的粒径明显大于原乳液，但是，消化后β-胡萝卜素的生物有效率明显低于原乳液，表明改性后的β-胡萝h素乳液具有一定的缓释功能。并且，果胶问以酶促交联形式存在的改性乳液受pH值的影响更小，缓释效果更突出。

英文摘要：

The effect of pulse mode high-pressure on E. coli in fresh carrot juice was studied. Destruction kinetics of E. coli was investigated after pulse mode high-pressure treatment （300 - 600 MPa, 1 4 pulses）. Enumeration was carried out in brain-heart infusion agar and violet-red bile agar to differentiate between surviving cells with and without injury. Results showed that with an increase in either pressure or pulse, both injured and killed ceils increase significantly. At more than 400 MPa, the increase of pulse, rather than pressure, makes the sterilization effect better. Two pressure pulses at 500 MPa or a pressure pulse at 600 MPa destroys the entire population （107s cfu/mL） of E. coli in carrot juice. And on both BHIA and VRBA, pulse mode high-pressure destruction of E. coli in carrot juice follows first-order kinetics under experimental conditions. Modeling analysis showed that, for lethal effect, every 3.95, 1.76 and 0. 83 pulses result in a decimal change of E. coli for 300, 350 and 400 MPa, respectively; for injured effect, every 1.68, 1.26 and 0.48 pulses result in a decimal change of E. coli for 300, 350 and 400 MPa, respectively. To achieve a same sterilization effect, when the pressure pulse decreases an order of magnitude the pressure has to increase by 229 MPa and 206 MPa, for BHIA and VRBA, respectively.