食品科学 ›› 2018, Vol. 39 ›› Issue (1): 111-117.doi: 10.7506/spkx1002-6630-201801017

• 食品工程 • 上一篇    下一篇

超声和酶处理对乳化猪油体外消化特性的影响

许笑男,刘元法,李进伟,蒋 将*   

  1. 江南大学食品学院,江苏 无锡 214122
  • 出版日期:2018-01-15 发布日期:2018-01-05
  • 基金资助:
    国家高技术研究发展计划(863计划)项目(2013AA102103-1)

Effect of Ultrasound and Glutamine Transaminase Treatments on the in Vitro Digestibility of Emulsified Lard

XU Xiaonan, LIU Yuanfa, LI Jinwei, JIANG Jiang*   

  1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
  • Online:2018-01-15 Published:2018-01-05

摘要: 本研究以猪油为原料,超声诱导脂肪晶体发生重排,采用谷氨酰胺转氨酶(transglutaminase,TG)交联 浓缩乳清蛋白作为乳化剂,制备改性乳化猪油,进而探讨乳化猪油未吸附蛋白含量的变化,并在体外消化模型中以 平均粒径、Zeta电位、游离脂肪酸释放量以及脂肪颗粒微观结构作为评价指标,对改性乳化猪油体外消化特性进行 研究。结果表明,超声和TG处理分别对乳化猪油产生不同的作用,超声处理后乳化猪油未吸附蛋白含量低于未处 理样品,乳化稳定性降低,而TG处理则提高了乳化猪油的乳化稳定性。超声处理后的乳化猪油在体外消化过程中 的游离脂肪酸的释放量、平均粒径显著高于未处理样品(P<0.05),Zeta电位明显低于未处理样品。而TG交联浓 缩乳清蛋白促使乳化猪油颗粒更加细小,在体外消化过程中游离脂肪酸的释放量显著降低(P<0.05)。超声处理 的乳化猪油更易于消化,TG处理则减缓了乳化猪油的消化速率。

关键词: 乳化猪油, 超声, 谷氨酰胺转氨酶, 体外消化

Abstract: The purpose of this study was to determine the impact of ultrasound-induced lipid crystal rearrangement and whey protein concentrate (WPC) cross-linked with glutamine transaminase (TG) as emulsifier on the in vitro digestibility of emulsified lard and to investigate the change in unadsorbed protein concentration among different formulations of emulsified lard. Particle size, zeta-potential, free fatty acid profile and microstructure of emulsified lard were investigated to evaluate its in vitro digestibility. The results showed that ultrasound and TG treatments had different impacts on emulsified lard. Ultrasound treatment decreased the unadsorbed protein concentration and stability of the emulsion compared with the nontreated control, while TG treatment rendered the emulsion more sable. Moreover, the ultrasound-treated sample exhibited significantly larger average droplet size and increased release of free fatty acids (P < 0.05), and its zeta-potential was also much lower than the control. In the presence of TG cross-liked WPC, the droplet size of the emulsion became smaller and significantly less free fatty acids were released during digestion when compared with the ultrasound-treated sample (P < 0.05). Overall, ultrasound treatment rendered emulsified lard more digestible, while TG treatment slowed down the digestion of emulsified lard.

Key words: emulsified lard, ultrasound, transglutaminase, in vitro digestion

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