摘要
为了研究乳化剂对全营养乳体外消化的影响,分别采用辛烯基琥珀酸淀粉颗粒(Octenyl succinic acid starch,OS)、玉米醇溶蛋白颗粒(Zein)和磷脂(Phospholipid,PL)作为乳化剂,通过剪切、高压均质制备三种全营养乳,然后利用pH-stat法模拟全营养乳体外消化,研究OS、Zein两种Pickering乳化剂和PL传统乳化剂对全营养乳消化特性的影响,测定了消化过程中全营养乳的粒径分布、zeta电位、微观结构和脂质消化速率。结果表明:模拟消化过程中,三种乳液的粒径均呈现先增大后减小的趋势;三种乳液的zeta电位绝对值均呈现先减小后增大的趋势,经消化后OS乳液、Zein乳液和PL乳液的电位值分别为:-14.53、-19.90、-18.80 mV,Zein乳液的油滴被脂肪酶水解的程度最大;Zein乳液、OS乳液和PL乳液最终游离脂肪酸的释放率分别为:20.54%、17.21%、14.29%,Pickering全营养乳的体外脂质消化速率高于传统全营养乳,有利于全营养乳脂质的消化吸收,有助于提高乳液中脂溶性生物活性成分的生物可及性。
In order to verify the effect of emulsifiers on the digestion of whole nutrient emulsion in vitro,three whole nutrient emulsions respectively containing octenyl succinic acid starch(OS),Zein,and phospholipids(PL)were prepared through shear and high-pressure homogenization.The pH-stat method was used to simulate the in vitro digestion process of whole nutrient emulsion,and the effects of OS,Zein Pickering emulsifier and PL traditional emulsifier on the digestion characteristics of whole nutrient emulsion were studied.The particle size distribution,zeta potential,microstructure,and lipid digestibility of whole nutrient emulsion during digestion were measured.The results showed that during the simulated digestion process,the particle sizes of the three emulsions showed a trend of first increasing and then decreasing,and the absolute values of zeta potential showed a trend of first decreasing and then increasing.After digestion,the potential values of OS emulsion,Zein emulsion,and PL emulsion were-14.53,-19.90,and-18.80 mV,respectively.The oil drops of Zein emulsion were most hydrolyzed by lipase and the final free fatty acid release rates of Zein emulsion,OS emulsion,and PL emulsion were 20.54%,17.21%,and 14.29%,respectively.Pickering whole nutrient emulsion had a higher in vitro lipid digestion rate than traditional whole nutrient emulsion,which was conducive to the digestion and absorption of whole nutrient emulsion lipids and helped to improve the bioavailability of lipid soluble bioactive components in emulsion.
作者
王迎香
刘金洋
夏凯
杨宗玲
丁振江
张子阳
曹亚洲
柳嘉
段盛林
WANG Yingxiang;LIU Jinyang;XIA Kai;YANG Zongling;DING Zhenjiang;ZHANG Ziyang;CAO Yazhou;LIU Jia;DUAN Shenglin(China National Research Institute of Food Fermentation Industries Co.,Ltd.,Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory,Beijing 100020,China;Tibet Longxin Science and Technology Development Co.,Ltd.,Lhasa 850000,China)
出处
《食品工业科技》
CAS
北大核心
2024年第9期99-105,共7页
Science and Technology of Food Industry
基金
西藏高原青稞功能主食加工技术创新与示范(XZ202101YD0019C)
糖尿病特定全营养配方食品关键技术体系研究与产业化应用示范(ZQ2022YY02)。
关键词
Pickering全营养乳
传统全营养乳
乳化剂类型
体外消化
脂肪酸释放率
Pickering whole nutrient emulsion
traditional whole nutrient emulsion
emulsifier type
in vitro digestion
fatty acid release rate
