摘要
本文以椰子油为芯材,乳清分离蛋白(Whey protein isolate,WPI)为壁材制备单层椰油乳液,再以单层椰油乳液为芯材,分别以羧甲基纤维素钠(Carboxmethylcellulo sesodium,CMC)、纤维素纳米晶体(Cellulose nanocrystals,CNC)、壳聚糖(Chitosan,CNI)、微晶纤维素(Microcrystalline cellulose,MCC)为壁材制备四种双层椰油乳液,进而探究各乳液体系的微流变特性和体外消化特性。结果显示,WPI-CNC稳定的椰油乳液体系粘弹性最高(P<0.05),乳液中的粒子不能自由运动,乳液的固液平衡值最低(P<0.05),乳液中粒子运动的速率低;WPI-CNC稳定的椰油乳液有最低的肠释放率,且释放速率最为缓慢;除WPI-CNC稳定的椰油乳液外,各乳液体系经胃相消化后均出现明显聚集,小肠消化后聚集程度增加;WPI、WPI-CNC、WPI-CMC稳定的椰油乳液经过口腔、胃、肠消化后平均粒径依次增加,粒径分布出现多峰现象;肠消化后,各乳液表面负电位增大。综上,椰油乳液的流变学特性显著影响其体外消化率,WPI-CNC稳定的椰油乳液体外消化率最低且消化最慢。
In this paper,coconut oil single-layer emulsion was prepared using coconut oil as the core material and whey protein isolate(WPI)as the wall material,respectively.And four types of double-layer emulsions were prepared using coconut oil single-layer emulsion as the core material and CMC,CNC,CNI,MCC as the wall material,respectively.The microrheological and in vitro digestive properties of all emulsion systems was studied.The results showed that WPI-CNC stabilized coconut oil emulsion systems had the highest macroscopic viscosity index and elasticity index(P<0.05),and the droplets in the emulsion were not free to move due to the droplets network interaction.The WPI-CNC emulsion had the lowest SLB value(P<0.05),and the rate of droplets movement in the emulsion was low.WPI-CNC emulsion had a lowest intestinal release rate and the slowest release rate.Following passage through the simulated stomach phase,extensive droplet flocculation was observed except coconut oil emulsion stabilized by WPI-CNC,and the degree of aggregation was increased following exposure to the simulated small intestinal stage.Following exposure to the simulated mouth,stomach and small intestinal stage,we observed an ordinal increase in the mean particle size of WPI,WPI-CNC and WPI-CMC emulsions,and the particle size distribution demonstrated that these emulsions exhibited multimodal distribution.Following exposure to the simulated small intestinal stage,increase in the negative charge of all emulsions was observed.It demonstrated that the microrheological property of coconut oil emulsion significantly affected their digestibility,and WPI-CNC stabilized coconut oil emulsion had the lowest and the slowest digestibility in vitro.
作者
朱巧莎
侯占群
段盛林
张敬轩
郭峰
牟德华
ZHU Qiao-sha;HOU Zhan-qun;DUAN Sheng-lin;ZHANG Jing-xuan;GUO Feng;MOU De-hua(College of Bioscience&Bioengineering,Hebei University of Science and Technology,Shinjiazhuang 050000,China;Inner Mongolia Emulsion Technology Research Institute Corporation Limited,Beijing 100020,China;China National Research Institute of Food&Fermentation Industries Corporation Limited,Beijing 100015,China;Innovation Center of food quality and safety testing technology of Hebei Province,Shinjiazhuang 051130,China)
出处
《食品工业科技》
CAS
北大核心
2020年第18期24-32,共9页
Science and Technology of Food Industry
基金
十三五国家重点研发计划资助(2018YFD0400905)
国家自然科学基金项目(31501526)。
关键词
乳状液
椰子油
微流变
体外消化
纤维素
释放率
emulsion
coconut oil
microrheology
in vitro digestion
cellulose
release rate