The biological activity of casein oligopeptides was determined by digestion stability in the gastrointestinal.In this study,the W1/O/W2 emulsion system was contructed.The casein oligopeptide was encapsulated with lipophilic emulsifier phospholipid(external aqueous phase W1)and hydrophilic emulsifier phosphate bis-starch(external aqueous phase W2).The impact of emulsification conditions(high pressure homogenization and micro fluidization)on the stability of the W1/O/W2 emulsion system was investigated.The alteration of casein oligopeptides in the gastroin-testinal was examined to analyze the release characteristics of oligopeptides during digestion by vitro digestion simulation.The results showed that the emulsion system prepared at 25 MPa pressure had good stability with 95.5％encapsulation rate.The W1/O/W2 emulsion system had resistant ability to gastric enzymes and the lower pH environment in vitro digestion simulation.,The casein oligopeptide encapsulation rate was maintained at over 70％during gastric digestion.The W1/O/W2 emusion system was broken down by pancreatic enzymes,which caused the release of free fatty acids and the decrease of casein oligopeptides.The W1/O/W2 emulsion system generated a slow-release effect of casein oligopeptides.
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