均质和酶解对燕窝口服液稳定性和消化特性的影响  

Effects of homogenization and enzymatic hydrolysis on stability and digestive characteristics of bird's nest oral liquid

作　　者：范群艳[1,2] FAN Qunyan(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;Xiamen Yan Palace Seelong Food Co.,Ltd,Xiamen,Fujian 361100,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]厦门市燕之屋丝浓食品有限公司,福建厦门361100

出　　处：《福建农林大学学报（自然科学版）》2022年第1期137-144,共8页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：国家第四批“万人计划”资助项目(KRC19007A);福建省科技创新领军人才计划项目(KRC16002A).

摘　　要：为提升燕窝的食用口感和营养价值,以常规工艺制备的燕窝口服液为对照,研究燕窝口服液在加工过程中均质、酶解和均质结合酶解对其稳定性和消化特性的影响.结果表明:均质、酶解和均质结合酶解后的燕窝的溶解度均>90%,燕窝原样,均质、酶解、均质结合酶解后的粒径分别为(600.00±17.89)、(75.54±2.21)、(296.60±21.12)和(93.52±6.00)nm,均质、酶解和均质结合酶解均能提高燕窝口服液的溶解度、稳定性、Zeta电位和电导率,降低燕窝口服液中颗粒的粒径和电泳迁移率.体外消化试验结果表明,均质、酶解和均质结合酶解均能提高燕窝口服液的消化率.Pearson相关性分析表明,均质、酶解和均质结合酶解均会改变燕窝口服液的理化性质和消化特性,且酶解和均质均能显著提高燕窝的营养价值.To improve the taste and nutritional value of bird's nest,the effects of homogenization and enzymatic hydrolysis on its stability and digestive characteristics were investigated.The results showed that the solubilities of bird's nest all exceeded 90%after homogenization,enzymolysis and homogenization-combined enzymolysis,with particle sizes reaching(600.00±17.89),(75.54±2.21),(296.60±21.12)and(93.52±6.00)nm after the 3 treatments,respectively.Solubility,stability,zeta potential and conductivity of bird's nest solution were all enhanced after the 3 treatments while particle size and electrophoretic mobility of particles were reduced.The results of in vitro digestion experiment showed that the digestibility of bird's nest solution was improved due to higher levels of free sialic acids after homogenization and enzymatic hydrolysis.Pearson correlation analysis showed that homogenization and enzymatic hydrolysis bettered the physicochemical and digestive properties of bird's nest solution,leading to improved nutritional utilization of bird's nest.

关 键 词：燕窝口服液 均质 酶解 稳定性 消化特性 

分 类 号：TS205[轻工技术与工程—食品科学]