不同蛋白来源全营养特医食品乳剂的制备及其体外胃肠消化特性比较

Preparation of Total Nutrient Emulsion Food for Special Medical use: Protein Source Comparison and in Vitro Gastrointestinal Digestion

为了扩展不同类型蛋白质配料在液态全营养特医食品乳剂中的应用,探究动植物蛋白在特医乳液制备及消化特性方面的差异,该研究分别选取了酪蛋白(CS)、乳清蛋白(WPI)、大豆蛋白(SPI)、豌豆蛋白(PPI)和绿豆蛋白(MPI)作为界面稳定剂制备乳液,系统探究灭菌工艺和营养成分添加对乳液性质的影响,并筛选其中热稳定的模板乳液(未添加维生素和矿物质)和特医乳液(添加维生素和矿物质)进行体外胃肠消化特性研究。CS、WPI、SPI和PPI制备的特医乳液状态良好,MPI特医乳液出现部分絮凝。灭菌后,WPI、MPI特医乳液分别发生凝胶和絮凝现象;CS、SPI和PPI特医乳液外观均匀,且制备的乳液具有较良好的稳定性,能在30 d内保持粒径和电位稳定。进一步选取CS、SPI和PPI制备的模板乳液和特医乳液进行体外消化性质分析,消化产物测试显示CS与SPI、PPI特医乳液的胃肠消化情况无明显差异,SPI和PPI的游离氨基释放量分别为21.095 mmol/L和19.524 mmol/L。该研究有助于理解不同类型蛋白配料在液态全营养特医乳剂中的应用表现,为液态高蛋白特医食品开发提供一定的技术支持。

Casein(CS),whey protein isolate(WPI),soybean protein isolate(SPI),pea protein isolate(PPI)and mung bean protein isolate(MPI)were used to prepare liquid total nutrient emulsion foods for special medical purpose(FSMP),and their preparation, digestion characteristics, influences of the sterilization process, and added nutrients were systematically explored. Furthermore, the in vitro gastrointestinal digestion characteristics of the thermally stable model emulsion (without vitamins and minerals) and FSMP emulsion (with the addition of vitamins and minerals) were evaluated. The main results are as follows: The total nutrient FSMP emulsions prepared by CS, WPI, SPI and PPI remained stable, while the MPI emulsion exhibited slight flocculation. Following sterilization, gelation and flocculation occurred in the WPI and MPI FSMP emulsions, respectively. In contrast, CS, SPI and PPI FSMP emulsions maintained a uniform appearance and exhibited good stability, with unchanged particle sizes and zeta potentials after 30 days of storage. Further, the model and FSMP emulsions prepared with CS, SPI and PPI were selected for in vitro gastrointestinal digestion. The analysis of the digestive products of the emulsions exhibited no significant differences in gastrointestinal digestion behaviors, and the released free amino groups of SPI- and PPI-based FSMP emulsions were 21.095 and 19.524 mmol/L, respectively. This study helps to elucidate the performance of different types of protein formulas in liquid total nutrient emulsions, and provides technical support for the development of liquid high-protein FSMPs.