Stability and in vitro digestion of high purity diacylglycerol oil-in-water emulsions
Stability and in vitro digestion of high purity diacylglycerol oil-in-water emulsions
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DOI：
10.1016/j.lwt.2021.111744
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发表时间：
2021-05-23
影响因子：
6
通讯作者：
Zhao, Mouming
中科院分区：
文献类型：
--
作者：
Liu, Ning;Li, Na;Zhao, Mouming
在这项研究中，稳定性和在体外消化的芝麻油为基础的高纯度甘油二酯（DAG）油包水乳剂进行了研究。首先，考察了DAG含量和冻融过程对乳液物理性质的影响。新鲜的DAG乳液在14天的储存期间显示出高的绝对zeta-电位值（> 40 mV）、小的d（4，3）（< 0.94 μ m）和良好的稳定性。然而，DAG促进脂肪球的部分聚结，并且冻融过程后的分层指数增加。随后，研究了DAG乳剂的体外消化。乳液的d（4，3）分别从0.942 μ m、0.754 μ m和0.489 μ m增加到33 μ m（0 g/kg DAG），30 μ m（50 g/kg DAG）和25 μ m（100 g/kg DAG）分别在模拟唾液和胃中消化后，然后降至8 μ M，在模拟小肠中分别为7 μ m和5 μ m。值得注意的是，zeta电位的变化趋势相反的d4，3的乳状液在模拟消化。最后，在模拟肠消化下监测游离脂肪酸释放，并且它显示较高的DAG含量有利于较高的脂解。这项工作揭示了使用DAG油制备食品乳液。
In this study, stability and in vitro digestion of sesame oil-based high purity diacylglycerol (DAG) oil-in-water emulsions were investigated. Firstly, the effects of DAG content and the freeze-thaw process on the physical properties of emulsions were assessed. The fresh DAG emulsions exhibited high absolute zeta-potential values (> 40 mV), small d(4,3) (< 0.94 mu m), and good stability during 14 days storage. However, DAG promoted partial coalescence of fat globules and the creaming index increased after the freeze-thaw process. Subsequently, the in vitro digestion of DAG emulsions was studied. The d(4,3) of emulsions increased from 0.942 mu m, 0.754 mu m and 0.489 mu m to 33 mu m (0 g/kg DAG), 30 mu m (50 g/kg DAG) and 25 mu m (100 g/kg DAG) respectively after digestion in the simulated saliva and stomach, and then decreased to 8 mu m, 7 mu m and 5 mu m respectively in the simulated small intestine. Notably, the variation tendency of zeta-potential was opposite to the d4,3 of emulsions during the simulated digestion. Finally, the free fatty acid release was monitored under simulated intestine digestion and it revealed that higher DAG content favored higher lipolysis. This work sheds light on employing DAG oil to prepare food emulsions.