八角水溶性膳食纤维对油脂乳液消化特性的影响

doi:10.7506/spkx1002-6630-20190509-079

食品科学 ›› 2020, Vol. 41 ›› Issue (20): 68-75.doi: 10.7506/spkx1002-6630-20190509-079

八角水溶性膳食纤维对油脂乳液消化特性的影响

吴克刚，魏浩，柴向华，段雪娟，梁婉霞，廖经飞，沈雪荣

（1.广东工业大学轻工化工学院，广东广州 510006；2.广州市香思馨情健康科技有限公司，广东广州 511458；3.广州芬豪香精有限公司，广东广州 510000；4.罗定市荣兴香料有限公司，广东罗定 527200）

出版日期:2020-10-25 发布日期:2020-10-23
基金资助:
广东省科技计划项目（2016B010122054；2015B020204002；2015A020209157）；国家自然科学基金青年科学基金项目（81703811）

Effect of Water Soluble Dietary Fiber from Star Anise on Digestibility of Oil Emulsion

WU Kegang, WEI Hao, CHAI Xianghua, DUAN Xuejuan, LIANG Wanxia, LIAO Jingfei, SHEN Xuerong

(1. School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China;2. Guangzhou Xiangsi Xinqing Health and Technology Co. Ltd., Guangzhou 511458, China;3. Guangzhou Fenhao Flavour Co. Ltd., Guangzhou 510000, China;4. Luoding Rongxing Flavour Co. Ltd., Luoding 527200, China)

Online:2020-10-25 Published:2020-10-23

摘要/Abstract

摘要： 采用微波辅助双酶法制备八角水溶性膳食纤维（water soluble dietary fiber from star anise，SASDF），研究SASDF对蛋白包裹型纳米乳液消化前后的有效粒径、粒径分布、Zeta电位、表观剪切黏度和微观结构的影响，并采用体外消化模型研究SASDF对油脂乳液消化特性的影响。结果表明，SASDF对消化前后乳液的理化性质和消化特性产生显著性影响，且表现为质量分数水平依赖型。不管是否添加SASDF，纳米脂肪乳液的消化曲线都表现为二阶的伪一级反应，对于快速反应阶段的反应速率常数k1，呈现出随着SASDF质量分数的增大而变小的规律，对于慢速反应阶段的反应速率常数k2则与质量分数没有表现出相关性。但纳米脂肪乳液中脂肪的最终消化率随着体系中SASDF添加量的增加而降低。

关键词: 八角茴香；水溶性膳食纤维；脂肪消化；乳液

Abstract: In this study, water soluble dietary fiber from star anise (SASDF) was prepared by a microwave-assisted double enzymatic method and the effects of SASDF on the effective particle size, particle size distribution, zeta potential, apparent shear viscosity and microstructure of protein-coated nano-emulsion before and after digestion were studied. Its effect on the digestive properties was also studied by in vitro digestion model. The results showed that SASDF had a significant effect on the physicochemical and digestive properties of the emulsion before and after digestion in a concentration-dependent manner. The digestion curves of the nano-emulsion showed a second-order pseudo first-order reaction irrespective of the presence of SASDF. The reaction rate constant k1 in the rapid reaction stage decreased with the increase of SASDF concentration, while in the slow reaction stage, the reaction rate constant k2 showed no correlation with SASDF concentration. However, the final digestibility of fat in the nano-emulsion decreased with the increase of SASDF concentration in the system.

Key words: star anise; water soluble dietary fiber; lipid digestion; emulsion

中图分类号:

TS201.2

吴克刚，魏浩，柴向华，段雪娟，梁婉霞，廖经飞，沈雪荣. 八角水溶性膳食纤维对油脂乳液消化特性的影响[J]. 食品科学, 2020, 41(20): 68-75.

WU Kegang, WEI Hao, CHAI Xianghua, DUAN Xuejuan, LIANG Wanxia, LIAO Jingfei, SHEN Xuerong. Effect of Water Soluble Dietary Fiber from Star Anise on Digestibility of Oil Emulsion[J]. FOOD SCIENCE, 2020, 41(20): 68-75.

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八角水溶性膳食纤维对油脂乳液消化特性的影响

Effect of Water Soluble Dietary Fiber from Star Anise on Digestibility of Oil Emulsion

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