Pickering全营养乳和传统全营养乳体外消化特性研究
Study on in Vitro Digestion Characteristics of Pickering and Traditional Whole Nutrient Emulsion
王迎香 1刘金洋 1夏凯 1杨宗玲 1丁振江 1张子阳 2曹亚洲 2柳嘉 1段盛林1
作者信息
- 1. 中国食品发酵工业研究院有限公司,功能主食创制与慢病营养干预北京市重点实验室,北京 100020
- 2. 西藏金谷农业高科有限公司,西藏拉萨 850000
- 折叠
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.
Abstract
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.
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Key words
Pickering whole nutrient emulsion/traditional whole nutrient emulsion/emulsifier type/in vitro digestion/fatty acid release rate引用本文复制引用
基金项目
&&(XZ202101YD0019C)
&&(ZQ2022YY02)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据