摘要
为了解大豆和油菜籽油体所形成的天然乳液的稳定性及其在胃肠道中的消化特性,本研究分析了从大豆和油菜籽中所提取植物油体的基本组成;利用激光粒度分析仪、旋转流变仪和激光共聚焦扫描显微镜对大豆和油菜籽油体形成的天然乳液进行了粒径分析、黏度分析和微观结构观察;此外,考察两种油体天然乳液在环境应力(pH值、离子浓度和热处理)条件下的稳定性和在胃肠道消化过程中蛋白和粒径的变化。结果表明:大豆油体蛋白质量分数显著高于油菜籽油体(P<0.05),而大豆油体脂质质量分数显著低于油菜籽油体(P<0.05)。两种油体所形成天然乳液的粒径都随着油体质量分数的增加而减小,其中大豆油体所形成天然乳液的粒径明显低于油菜籽油体所形成天然乳液。通过激光共聚焦扫描显微镜观察到的两种油体微观结构也表明大豆油体所形成的天然乳液粒径小于油菜籽油体所形成的天然乳液,其中大豆油体天然乳液液滴界面覆盖了大量的油体蛋白。大豆油体乳液的黏度高于油菜籽油体乳液。大豆油体乳液在pH 4.0和NaCl浓度分别为100、200 mmol/L时粒径较大,表现不稳定,而油菜籽油体乳液受NaCl浓度的影响较小。大豆油体乳液在85℃处理前15 min比较稳定,而油菜籽油体乳液对温度比较敏感。大豆油体乳液在180 min胃消化过程中,乳液的蛋白在前30 min分解较快,然后逐渐趋于平缓,而油菜籽油体乳液在整个胃消化过程中蛋白逐渐被分解。两种油体乳液经胃消化180 min后粒径都明显大于起始乳液粒径,而大豆油体乳液经小肠消化180 min后,其粒径较胃消化过程中明显减小,而油菜籽油体乳液粒径变化不明显。
The aim of this study was to explore the stability and in vitro simulated gastrointestinal digestion properties of natural soybean and rapeseed oil body(OB)emulsions.The basic chemical compositions of soybean and rapeseed OB were analyzed.The particle size,viscosity and microstructure were analyzed with a laser scattering particle analyzer,a rotary rheometer and a confocal laser scanning microscope.Also,the stability of the two natural emulsions under various environmental stresses(pH,ion concentration and thermal treatment)was investigated,and changes in the protein profile and particle size during simulated gastrointestinal digestion were investigated.The results showed that the protein content of soybean OB was significantly higher(P<0.05)than that of rapeseed OB while the lipid content was significantly lower(P<0.05)than that of rapeseed OB.The particle sizes of the two emulsions decreased along with the increase in OB concentration,the particle size of soybean OB emulsion being significantly lower than that of rapeseed OB emulsion,as also demonstrated by the confocal laser scanning microscopic images.The droplet interface in soybean OB emulsion was covered with a large amount of oleosins.The viscosity of soybean OB emulsion was higher than that of rapeseed OB emulsion.Soybean OB emulsion showed large particle and was unstable at pH 4.0 and 100,200 mmol/L NaCl concentration,whereas NaCl concentration caused little effect on the stability of rapeseed OB emulsion.Soybean OB emulsion was stable at 85℃for 15 min,while rapeseed OB emulsion was sensitive to temperature.The two emulsions were consecutively treated with simulated gastric fluid(SGF)and simulated intestinal fluid(SIF)for 180 minutes each.The hydrolysis of protein in soybean OB emulsion was fast in the first 30 min of gastric digestion and then tended to level off.However,the protein of rapeseed OB emulsion was gradually hydrolyzed during the whole gastric digestion process.The particle size of the two emulsions was higher after the gastric digestion.The particle size of soybean OB emulsion was significantly reduced after the intestinal digestion,while the particle size of rapeseed OB emulsion showed no significant change.
作者
何胜华
邓乾春
HE Shenghua;DENG Qianchun(Henan Key Laboratory of Biomarker Based Rapid-Detection Technology for Food Safety,School of Food and Pharmacy,Xuchang University,Xuchang 461000,China;Key Laboratory of Oil Processing,Ministry of Agriculture and Rural Affairs,Wuhan 430062,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第13期34-42,共9页
Food Science
基金
农业农村部油料加工重点实验室开放基金资助项目。
关键词
油体
天然乳液
稳定性
胃肠道消化
oil body
natural emulsion
stability
gastrointestinal digestion
