脂肪替代物对微乳体系流变性质与晚期糖基化终末产物的影响  

Effects of Fat Substitutes on Rheological Properties and AGEs of Microemulsion System

作　　者：穆杨 李茜 王文悦 易驰 余帆 董文静 王祎 周梦舟 MU Yang;LI Xi;WANG Wenyue;YI Chi;YU Fan;DONG Wenjing;WANG Yi;ZHOU Mengzhou(School of Food and Biological Engineering,Hubei University of Technology,Wuhan 430068,China;Yichang Renfu Pharmaceutical Co.,Ltd.,Yichang 443000,China;Wuhan Customs Technology Center,Wuhan 430050,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068 [2]宜昌人福药业有限责任公司,湖北宜昌443000 [3]武汉海关技术中心,湖北武汉430050

出　　处：《食品科技》2022年第10期231-237,共7页Food Science and Technology

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0400701)。

摘　　要：为探究亲水胶体类脂肪替代物对含脂微乳体系流变学特性与晚期糖基化产物生成的影响,试验以葡萄糖、赖氨酸和亚油酸构建的微乳体系为基础,分别添加0.1%魔芋胶或黄原胶,测定各组的静、动态流变特性和乙二醛、甲基乙二醛、戊糖素及荧光AGEs的含量。结果表明,黄原胶可改变体系的静态流体特性,黄原胶和魔芋胶均可显著影响体系的黏性及弹性。糖基化反应随温度的升高而加剧,魔芋胶和黄原胶均可在4℃和25℃下抑制(P<0.05)乙二醛、戊糖素和荧光AGEs的生成,在60℃下抑制乙二醛的生成;黄原胶可在60℃下短期抑制荧光AGEs的生成。综上,亲水胶体的加入不但能调整脂肪的流变特性,还能在不同程度上抑制AGEs及中间产物的生成,该结果为脂肪替代物在功能食品中的应用提供新的视角与理论依据。In order to investigate the effects of hydrocolloidal fat substitutes on the rheological properties and the formation of late glycation products of lipid-containing microemulsion system,the microemulsion systems,established by glucose,lysine and linoleic acid,were added 0.1% of konjac gum or xanthan gum,respectively.The static and dynamic rheological properties and the contents of glyoxal,methylglyoxal,pentose and fluorescent AGEs in each group were determined.The results showed that xanthan gum changed the static fluid properties of the system,and both xanthan gum and konjac gum significantly affect the viscosity and elastic properties of the system.The glycation reaction intensified with the increase of temperature.Both KGM and XGM inhibited the formation of GO(4,25℃ and 60℃),PTD(4℃ and 25℃)and fluorescent AGEs(4℃ and 25℃).XGM inhibited the content of fluorescent AGEs in the first few hours at 60℃.In conclusion,the addition of hydrophilic colloids can not only adjust the rheological properties of lipid-containing microemulsion system,but also inhibit the generation of AGEs and other intermediates to different degrees.This result provides a new perspective and theoretical basis for the application of fat substitutes in functional foods.

关 键 词：魔芋胶 黄原胶 流变性质 晚期糖基化终末产物 微乳体系 

分 类 号：TS202.3[轻工技术与工程—食品科学]