鳙鱼头汤中微/纳胶粒的体外消化特性及加工条件的影响

doi:10.7506/spkx1002-6630-20220101-002

食品科学 ›› 2022, Vol. 43 ›› Issue (22): 43-51.doi: 10.7506/spkx1002-6630-20220101-002

• 食品化学 • 上一篇

鳙鱼头汤中微/纳胶粒的体外消化特性及加工条件的影响

林柳，李晓朋，曹振海，陶宁萍，王锡昌，邓尚贵

（1.上海海洋大学食品学院，上海 201306；2.上海水产品加工及贮藏工程技术研究中心，上海 201306；3.浙江海洋大学食品与药学学院，浙江舟山 316000）

发布日期:2022-12-12
基金资助:
国家重点研发计划“蓝色粮仓科技创新”专项（2020YFD0900905）

In Vitro Digestion Characteristics of Micro/nano-sized Colloidal Particles in Bighead Carp Head Soup and Effects of Processing Conditions on Them

LIN Liu, LI Xiaopeng, CAO Zhenhai, TAO Ningping, WANG Xichang, Deng Shanggui

(1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; 3. College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China）

Published:2022-12-12

摘要/Abstract

摘要： 通过体外消化模型探究鳙鱼头汤中微/纳胶粒（micro/nano-sized colloidal particles，MNCPs）的消化特性及加工条件对其消化特性的影响。结果显示，加盐和均质未改变汤中MNCPs在消化过程中的整体变化趋势，鳙鱼头汤、加盐鳙鱼头汤和均质鳙鱼头汤中MNCPs在胃消化阶段，均表现为MNCPs膜上蛋白质被降解，脂滴释放并聚集。在小肠消化阶段，脂滴破散，MNCPs聚集体发生裂解；加盐后，MNCPs的平均粒径减小，但存在部分破乳现象并降低了总脂肪酸释放率；均质后，MNCPs的平均粒径进一步减小，MNCPs重新排布，改变了原有膜结构，增加了MNCPs中脂质和酶的接触位点，促进脂肪酸释放，在一定程度上弥补了加盐后鳙鱼头汤中部分脂肪酸释放率的降低。因此，盐和均质引起的MNCPs组成和微观结构的变化是导致MNCPs消化差异的主要原因。

关键词: 鳙鱼头汤；微/纳胶粒；加盐；均质；消化特性

Abstract: The digestive characteristics of micro/nano-sized colloidal particles (MNCPs) in bighead carp head soup and the effects of processing conditions on them was investigated using an in vitro digestion model. The results showed that salt addition and homogenization did not change the overall trend of MNCPs in the soup during digestion. During gastric digestion, proteins adsorbed to the membrane of MNCPs were degraded, and lipid droplets were released and aggregated for raw, salt-incorporated and homogenized fish soup. During intestinal digestion, the lipid droplets were dispersed and the MNCPs aggregates were cleaved. After salt addition, the average particle size of MNCPs decreased, but a local demulsification phenomenon appeared, thereby reducing the release rate of fatty acids. After subsequent homogenization, the average particle size of MNCPs was further reduced and MNCPs were rearranged; the membrane structure was changed, and the number of contact sites between lipids and enzymes in MNCPs was increased, promoting the release of fatty acids and consequently compensating for the decrease in the release rate of some fatty acids in bighead carp head soup after adding salt. Therefore, the changes in the composition and microstructure of MNCPs induced by salt and homogenization may be the major cause of the differences in the digestion properties of MNCPs.

Key words: bighead carp head soup; micro/nano-sized colloidal particles; salt addition; homogenization; digestion characteristics

中图分类号:

TS254.1

林柳，李晓朋，曹振海，陶宁萍，王锡昌，邓尚贵. 鳙鱼头汤中微/纳胶粒的体外消化特性及加工条件的影响[J]. 食品科学, 2022, 43(22): 43-51.

LIN Liu, LI Xiaopeng, CAO Zhenhai, TAO Ningping, WANG Xichang, Deng Shanggui. In Vitro Digestion Characteristics of Micro/nano-sized Colloidal Particles in Bighead Carp Head Soup and Effects of Processing Conditions on Them[J]. FOOD SCIENCE, 2022, 43(22): 43-51.

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鳙鱼头汤中微/纳胶粒的体外消化特性及加工条件的影响

In Vitro Digestion Characteristics of Micro/nano-sized Colloidal Particles in Bighead Carp Head Soup and Effects of Processing Conditions on Them

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