油脂体的提取方法及其在食品中应用的研究进展

Research progress on extraction methods and application in food of oleosomes

旨在为油脂体的开发利用提供参考,综述了油脂体的结构与组成及提取方法,并介绍了油脂体在食品中的应用现状。油脂体以三酰甘油酯为核心,外层由磷脂-蛋白质膜覆盖,其主要由中性脂质、蛋白质和磷脂组成,此外还含有一些次要生物活性成分。油脂体的提取方法有水剂法、双螺杆压榨法和水酶法,可依据实际情况选择合适的提取方法。油脂体的特定结构以及生物活性成分使其作为天然预乳化水包油乳液具有良好的稳定性和乳化性能,在制备仿乳制品、可食用膜、乳液-凝胶以及作为脂肪替代品和生物活性物质运输载体等方面具有广阔的应用前景。未来的研究应充分探索基于油脂体应用系统的组成和结构对其生物可利用性、生物利用度和功能的影响,进一步推动其在食品工业的发展。

Aiming to provide reference for the development and utilization of oleosomes, the structure and composition of oleosomes and its extraction methods were reviewed, and the current status of the application of oleosomes in food was introduced. Oleosomes have triacylglycerol as the core, and the outer layer is covered by phospholipid-protein membrane, which mainly consists of neutral lipids, proteins and phospholipids, in addition to some minor bioactive components. The extraction methods of oleosomes are aqueous extraction, twin-screw pressing extraction and aqueous enzymatic extraction, and suitable extraction methods could be selected based on actual conditions. The specific structure of oleosomes and their bioactive components enable them to be used as natural pre-emulsified oil-in-water emulsions with good stability and emulsification properties, and they have broad application prospects in the preparation of dairy imitation products, edible membranes, emulsions-gels and as fat substitutes and delivery carriers of bioactive substances. Future studies should fully explore the influence of the composition and structure of the oleosomes -based body application system on its bioaccessibility, bioavailability and functionality to further promote its development in the food industry.