食品科学 ›› 2022, Vol. 43 ›› Issue (3): 10-18.doi: 10.7506/spkx1002-6630-20210302-020

• 基础研究 • 上一篇    下一篇

3 种天然酚类物质对大豆油脂体稳定性及体外消化性的影响

官梦姝,冯雪,刘月,朱秀清,姜瞻梅,江连洲,侯俊财   

  1. (1.东北农业大学食品学院,黑龙江 哈尔滨 150030;2.哈尔滨商业大学食品工程学院,黑龙江 哈尔滨 150076)
  • 出版日期:2022-02-15 发布日期:2022-03-08
  • 基金资助:
    国家自然科学基金面上项目(31871727)

Effects of Three Natural Phenols on the Stability and in Vitro Digestibility of Soybean Oil Body

GUAN Mengshu, FENG Xue, LIU Yue, ZHU Xiuqing, JIANG Zhanmei, JIANG Lianzhou, HOU Juncai   

  1. (1. School of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. College of Food Engineering, Harbin University of Commerce, Harbin 150076, China)
  • Online:2022-02-15 Published:2022-03-08

摘要: 本研究旨在探讨儿茶素、白藜芦醇和没食子酸3 种天然酚类物质对大豆油脂体理化稳定性及其消化特性的影响。结果表明,儿茶素和白藜芦醇可显著降低油脂体平均粒径(P<0.05),而没食子酸对油脂体平均粒径影响较小;浓度为30 μmol/L的儿茶素和白藜芦醇可以使油脂体的平均粒径由未添加时的(15.29±0.28)μm分别下降至(0.73±0.06)μm和(7.42±0.27)μm。低浓度没食子酸和高浓度白藜芦醇使油脂体ζ-电势的绝对值显著下降(P<0.05),含30 μmol/L没食子酸的油脂体ζ-电势由未添加时的-(21.80±0.08)mV变化至-(17.60±0.57)mV,而儿茶素和低浓度白藜芦醇对油脂体的ζ-电势无显著影响(P>0.05)。除较高浓度儿茶素对乳液乳化性质无显著影响外(P>0.05),3 种酚类物质均不同程度地提高了油脂体的乳化活性指数(emulsifying activity index,EAI)和乳化稳定性指数(emulsion stability index,ESI),其中含50 μmol/L白藜芦醇的油脂体EAI和ESI分别由未添加时的(20.44±0.18)m2/g和(102.97±3.32)min,提高至(21.19±0.03)m2/g和(177.56±7.89)min。3 种酚类物质均能显著提高油脂体的表面疏水性(P<0.05),并不同程度提高了油脂体的氧化稳定性。体外消化实验结果表明,3 种酚类物质均可延缓油脂体被消化;500 μmol/L的儿茶素、白藜芦醇和没食子酸分别可使油脂体游离脂肪酸的释放率分别在模拟肠消化120 min时下降22.9%、18.1%和10.7%。研究表明,3 种天然酚类物质可以不同程度地提高大豆油脂体理化稳定性并降低胃肠道消化过程中脂质的消化速率。该研究可为提高大豆油脂体相关产品品质提供理论参考。

关键词: 油脂体;儿茶素;白藜芦醇;没食子酸;稳定性

Abstract: This study aimed to explore the effects of catechins, resveratrol and gallic acid on the physicochemical stability and digestive properties of soybean oil bodies. The results showed that catechin and resveratrol significantly reduced the average particle size of oil bodies (P < 0.05), while gallic acid had a small effect on it. The average particle size of oil bodies was decreased from (15.29 ± 0.28) to (0.73 ± 0.06) and (7.42 ± 0.27) μm by adding catechin and resveratrol at 30 μmol/L, respectively. Low concentration of gallic acid and high concentration of resveratrol significantly reduced the absolute value of the ζ-potential of oil bodies (P < 0.05), and the ζ-potential was changed from –(21.80 ± 0.08) to –(17.60 ± 0.57) mV by adding 30 μmol/L of gallic acid, while catechin and low concentrations of resveratrol had no significant effect on the ζ-potential of oil bodies (P > 0.05). The emulsifying activity index (EAI) and emulsion stability index (ESI) were increased by all three phenolic compounds except that high concentration of catechin had no significant effect on the emulsifying properties (P > 0.05). The EAI and ESI of the oil body containing 50 μmol/L of resveratrol increased from (20.44 ± 0.18) m2/g and (102.97 ± 3.32) min to (21.19 ± 0.03) m2/g and (177.56 ± 7.89) min compared to the control group without resveratrol, respectively. The surface hydrophobicity was significantly increased by these three phenolic compounds (P < 0.05), and the oxidation stability was also improved to different degrees. All three phenolic compounds could delay the in vitro digestion of oil bodies. Catechin, resveratrol and gallic acid at a concentration of 500 μmol/L could decrease the release of free fatty acids by 22.9%, 18.1% and 10.7%, respectively, when simulated intestinal digestion for 120 min. From these results, we concluded that these three phenolic compounds could improve the physicochemical stability of soybean oil bodies and reduce the rate of lipid digestion during gastrointestinal digestion. Our findings may provide a theoretical reference for improving the quality of soybean oil body-related products.

Key words: oil body; catechins; resveratrol; gallic acid; stability

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