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中国精品科技期刊2020
王迎香,刘金洋,夏凯,等. Pickering全营养乳和传统全营养乳体外消化特性研究[J]. 食品工业科技,2024,45(9):1−7. doi: 10.13386/j.issn1002-0306.2023060260.
引用本文: 王迎香,刘金洋,夏凯,等. Pickering全营养乳和传统全营养乳体外消化特性研究[J]. 食品工业科技,2024,45(9):1−7. doi: 10.13386/j.issn1002-0306.2023060260.
WANG Yingxiang, LIU Jinyang, XIA Kai, et al. Study on in Vitro Digestion Characteristics of Pickering and Traditional Whole Nutrient Emulsion[J]. Science and Technology of Food Industry, 2024, 45(9): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060260.
Citation: WANG Yingxiang, LIU Jinyang, XIA Kai, et al. Study on in Vitro Digestion Characteristics of Pickering and Traditional Whole Nutrient Emulsion[J]. Science and Technology of Food Industry, 2024, 45(9): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060260.

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

  • 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。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.

     

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