二十二碳六烯酸(docosahexaenoic acid, DHA)是一种人体必需的多不饱和脂肪酸,在缓解心血管疾病、促进婴幼儿神经及智力发育等方面具有重要生理功能,但极易氧化,氧化后不仅降低了其生物活性,而且对人体有害。该研究基于静电络合效应,通过酪蛋白酸钠-海藻酸钠封装DHA,构建具有良好稳定性的DHA乳状液微粒。以DHA乳状液微粒作为递送载体,研究DHA乳状液微粒对DHA强化牛奶的理化稳定性、微观结构、流变特性的影响,确定DHA乳状液微粒添加到牛奶中的最佳pH和最优添加量,考察DHA强化牛奶的感官特性及在贮藏期间的氧化稳定性。实验结果表明,DHA乳状液微粒pH值为4.5,添加量为5%(质量分数)(DHA含量10 mg/100 mL)时,DHA强化牛奶的粒径为296.9 nm,电位为-39.6 mV,液滴分布均一,与1%(DHA含量2 mg/100 mL)DHA强化奶和市售产品(DHA含量为2 mg/100 mL)相比无显著差异,在提高DHA载量的基础上,具有良好的物理稳定性、流变特性和感官品质。在贮藏期间,5% DHA强化牛奶未发生明显的氧化反应。该研究基于静电络合效应制备乳状液微粒封装DHA,能够有效提高DHA在牛奶中的理化稳定性及载量,促进DHA稳态化技术在牛奶中推广应用。
Docosahexaenoic acid (DHA) is an essential polyunsaturated fatty acid with significant physiological functions in alleviating cardiovascular diseases and promoting neurological and intellectual development in infants and young children.However, DHA is highly susceptible to oxidation, which not only reduces its biological activity but also has detrimental effects on the human body.In this study, DHA was encapsulated by sodium caseinate (NaCas)-sodium alginate (ALG) based on the electrostatic complexation effect, and DHA emulsion-based microparticles with good stability were constructed.The objective of this study was to investigate the effects of DHA emulsion particles on the physicochemical stability, microstructure, and rheological properties of DHA-fortified milk.In addition, the optimal pH and the optimal additive amount of DHA emulsion-based microparticles in milk were determined, as well as the organoleptic properties of DHA-fortified milk and the oxidative stability of DHA-fortified milk during storage.Results showed that when the pH of DHA emulsion-based microparticles was 4.5 and the content was 5% (10 mg/100 mL of DHA), the particle size of DHA-fortified milk was 296.9 nm, the potential was -39.6 mV, and the droplet distribution was homogeneous.Furthermore, there was no significant difference between the 1% (2 mg/100 mL of DHA) DHA-fortified milk and the commercial product (2 mg/100 mL of DHA) in terms of physical stability, rheological properties, and organoleptic qualities, based on increased DHA loading.During the storage period, no appreciable oxidation of the 5% DHA-fortified milk was observed.In this study, the preparation of emulsion-based microparticles encapsulated with DHA based on the electrostatic complexation effect can effectively improve the physicochemical stability and loading of DHA in milk, promoting the application of DHA stabilization technology in milk.
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