亚麻籽胶对米糠油体稳定性及消化的影响

Effect of Flaxseed Gum on Stability and Digestion of Rice Bran Oil Body

米糠油体作为天然水包油乳状液,在食品工业中具有良好的应用前景。为了进一步提高米糠油体的稳定性,本研究制备了亚麻籽胶稳定的米糠油体,探究亚麻籽胶质量分数对米糠油体稳定性及消化的影响。结果表明:亚麻籽胶质量分数为0.5%时,米糠油体平均粒径最小,zeta-电位绝对值最大,表观黏度增加,稳定性最好。体外模拟消化实验表明,米糠油体脂肪酸释放率为95%,亚麻籽胶的添加减缓了米糠油体脂肪酸的释放(89%),可以起到缓释脂肪酸的效果。本研究对于提高油体稳定性及拓宽米糠油体作为功能因子递送载体在食品加工中的应用有重要意义。

Rice bran oil body,as a natural oil-in-water emulsion,has a good application prospect in food industry.In order to further improve the stability of rice bran oil body,in this study,rice bran oil body stabilized by flaxseed gum was prepared to explore the effect of flaxseed gum mass fraction on the stability and digestion of rice bran oil body.The results indicated that the average size of rice bran oil body was the smallest,the absolute value of zeta-potential was the largest,the apparent viscosity increased and the stability was the best when the mass fraction of flaxseed gum was 0.5%.In vitro simulated digestion experiment indicated that the release rate of fatty acids from rice bran oil body was 95%,and the addition of flaxseed gum slowed down the release of fatty acids from rice bran oil body(89%),which could achieve the effect of slow release of fatty acids.This study was of great significance for improving the stability of oil body and expanding the application of rice bran oil body as functional factor delivery system in food processing.