在保证油脂基本摄入量的同时,提高其饱腹感效应将为体重管理膳食产品的设计研发提供新思路。该文采用逐层静电沉积技术,以乳清分离蛋白(whey protein isolated, WPI)、果胶(pectin, PC)、海藻酸钠(alginate, ALG)、壳聚糖(chitosan, CS)为壁材,构建了具有不同界面结构的乳状液,研究了界面组成对乳状液理化指标的影响,包括粒径、Zeta电位等,同时通过口腔、胃、小肠连续3阶段的体外模拟消化实验,重点观察了乳状液在胃消化阶段的相分离现象来判断其酸稳定性,并监测了乳状液在小肠阶段的游离脂肪酸释放量来评估油脂的消化速率。结果表明,仅由ALG和CS包埋的二级乳液在胃环境中稳定性较差,而由PC包埋的二级乳液在胃环境中有较好的分层稳定性,且在该二级乳液基础上吸附CS形成的三级乳液,可进一步延缓小肠部位的油脂消化速率。综上,由PC和CS构建的三级乳液适合应用在体重管理功能性食品中。
Ensuring enough fat intake and controlling energy intake by inducing its satietogenic effect will provide a new idea for designing and developing weight management dietary products. In this paper, emulsions with different interfacial compositions were constructed through layer-by-layer electrostatic deposition with whey protein isolate (WPI), pectin (PC), sodium alginate (ALG) and chitosan (CS). The influences of interfacial composition on their physicochemical indexes were studied, including particle size and Zeta potential. Through three consecutive stages of in vitro simulated digestion, the phase separation phenomenon in the gastric digestion phase was used to evaluate the acid stability of emulsions, and the amount of released free fatty acids in the intestinal digestion phase was monitored to evaluate the rate and extent of lipid digestion. The results showed that secondary emulsions only encapsulated by ALG and CS had poor stability in the gastric environment. While secondary emulsion which was encapsulated by PC had good creaming stability. Besides, tertiary emulsion formed by adsorbing CS on the interface could further delay the digestion rate of lipid in the small intestine. In conclusion, the tertiary emulsion is suitable for being used in weight management functional foods.
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