油脂体的组成、结构及氧化稳定性研究进展  

Research Progress on Composition,Structure and Oxidative Stability of Oil Bodies

作　　者：王广婕 赵焕宇 苏成成 韦旋 吴梦果 单迪 黄萍[1] 马佳歌 侯俊财[1] 姜瞻梅[1] WANG Guangjie;ZHAO Huanyu;SU Chengcheng;WEI Xuan;WU Mengguo;SHAN Di;HUANG Ping;MA Jiage;HOU Juncai;JIANG Zhanmei(College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2023年第21期293-302,共10页Food Science

基　　金：国家自然科学基金面上项目(31871727)。

摘　　要：油脂体(oil body,OB)是存在于植物种子中储藏脂质的亚细胞器,由中性三酰基甘油(triacylglycerol,TAG)、环绕在TAG外的单层极性磷脂和镶嵌在磷脂膜上的蛋白所组成,OB的组成成分及独特的结构使其具备一定的氧化稳定性。OB可通过水提取法和酶辅助法提取,OB乳液作为一种天然的预乳化水包油乳液,已逐渐被应用于取代合成油滴,在食品、医药及畜牧等领域具有广阔的应用价值。因此,探究OB组成、结构及环境因素对于OB乳液氧化稳定性的影响具有一定的现实意义。本文综述了OB的组成、结构、提取工艺、OB乳液氧化稳定性及其在食品领域的应用前景,可为OB的开发与利用提供参考。Oil bodies(OB)are subcellular organelles that store lipids in plant seeds,which are composed of neutral triacylglycerol(TAG),a monolayer of polar phospholipids surrounding TAG,and proteins embedded in the phospholipid membrane.The composition and unique structure of OB make it have good oxidation stability.OB can be extracted by water extraction and enzyme-assisted extraction.As a natural pre-emulsified oil-in-water emulsion,OB emulsions have been gradually used to replace synthetic oil droplets and are promising for broad applications in the fields of food,medicine and animal husbandry.Therefore,it is of practical significance to explore the effects of OB composition and structure as well as environmental factors on the oxidation stability of OB emulsions.In this paper,the composition,structure and extraction process of OB,the oxidation stability of OB emulsions and future prospects for its application in the food field are reviewed,which can provide a reference for the development and utilization of OB.

关 键 词：油脂体 组成 结构 乳液 氧化稳定性 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]