磷脂强化乳脂肪体系对易氧化营养素包埋稳定性的影响  

Effect of Phospholipid-Enhanced Milk Fat System on the Encapsulation Stability of Oxidizable Nutrients

作　　者：陈晨[1] 王霁月 陆乃彦[1,2] 杜琳 CHEN Chen;WANG Jiyue;LU Naiyan;DU Lin(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Key Laboratory of Synthetic and Biological Colloids,Ministry of Education,Jiangnan University,Wuxi 214122,China;Information Center of the State Administration for Market Regulation,Beijing 100820,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学合成与生物胶体教育部重点实验室,江苏无锡214122 [3]国家市场监督管理总局信息中心,北京100820

出　　处：《食品科学》2022年第22期10-16,共7页Food Science

基　　金：国家自然科学基金面上项目(31871865);“十三五”国家重点研发计划重点专项(2017YFD0400603)。

摘　　要：通过添加外源性大豆卵磷脂的方法保护牛乳均质后的脂肪球膜磷脂层,并利用新生成乳脂肪球分别包埋和保护富含多不饱和脂肪酸的鱼油、VE和β-胡萝卜素3种易氧化营养素。结果表明,外源性磷脂的添加使牛乳均质过程中形成了结构完整、粒径更小、表面电位绝对值更大的油滴。在油脂加速贮藏实验过程中,富含磷脂和鱼油的2种均质加工乳可减缓鱼油初级和次级氧化的程度,油脂氧化的初期阶段产生的脂质氢过氧化物含量最终分别为1.28 mmol/mL和1.79 mmol/mL,显著低于无外源性磷脂添加的2.81 mmol/mL。2种磷脂强化乳在次级氧化阶段产生的丙二醛分别为4.29 nmol/mL和6.64 nmol/mL,显著低于无外源性磷脂添加的15.87 nmol/mL。磷脂强化乳中的VE保存率和β-胡萝卜素的保存率在贮藏实验的12 d后分别达到90.80%和71.02%,显著高于无外源磷脂添加的均质乳(80.63%和64.54%),该工艺方法可降低VE和β-胡萝卜素的降解程度。Soybean lecithin was added to protect the phospholipid layer on the surface of homogenized milk fat globule(MFG),and the homogenized MFG was used to encapsulate three fat-soluble nutrients including fish oil,vitamin E,andβ-carotene.The addition of phospholipids could result in the formation of oil droplets with complete structure,smaller diameters,and larger absolute value of surface potential.During accelerated storage,the primary and secondary oxidation of fish oil was slowed down in homogenized milk with simultaneous and sequential addition of phospholipids and fish oil,and the content of lipid hydroperoxide,produced at the primary oil oxidation stage,was 1.28 and 1.79 mmol/mL at the end of storage,respectively,and was significantly lower than that(2.81 mmol/mL)without exogenous phospholipids.The content of malonic dialdehyde(MDA),produced at the secondary oxidation stage,was 4.29 and 6.64 nmol/mL,respectively,and was significantly lower than that(15.87 nmol/mL)without the addition of exogenous phospholipids.The preservation rates of vitamin E andβ-carotene in phospholipid fortified milk were as high as 90.80%and 71.02%,respectively,after 12 days of storage,and were significantly higher than those(80.63%and 64.54%)of homogenized milk without the addition of exogenous phospholipids.Accordingly,the addition of exogenous phospholipids could reduce the degradation of vitamin E andβ-carotene.

关 键 词：大豆卵磷脂 乳脂肪球膜 脂溶性营养素 氧化稳定性 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]