基于酪蛋白寡肽的W_(1)/O/W_(2)双重乳液体系构建及体外模拟消化特性研究  

Construction and digestive properties in vitro simulation of a W_(1)/O/W_(2) system based on casein oligopeptides

作　　者：姚萍 王筠钠 张书文[2] 逄晓阳[2] 于景华[1] 吕加平[2] YAO Ping;WANG Yunna;ZHANG Shuwen;PANG Xiaoyang;YU Jinghua;LYU Jiaping(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjing 300457,China;Institute of Agro-products Processing Sciences and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]中国农业科学院农产品加工研究所,北京100193

出　　处：《中国乳品工业》2024年第1期5-10,16,共7页China Dairy Industry

基　　金：国家重点研发计划(2021YFD2100700);中央引导地方资金项目(2022ZY0003);中国农业科学院资金项目(G2022-IFST-04);国家奶牛产业技术体系(CARS-36)。

摘　　要：酪蛋白寡肽的生理活性取决于其活性物质在胃肠道消化过程中的稳定性。实验以酪蛋白寡肽为芯材,营养较丰富的亲脂性乳化剂磷脂作为外水相(W_(1)/O),亲水性乳化剂磷酸酯双淀粉作为外水相W_(2),制备W_(1)/O/W_(2)双重乳液体系,探究乳化条件(高压均质和高压微射流)对双重乳液体系稳定性的影响。并通过体外模拟消化实验探究其在胃肠中的变化,分析消化过程寡肽缓释特性。结果表明,25 MPa压力下乳液的稳定性较好,包封率为95.5%。双重乳液体系能够抵抗胃酶及较低的pH环境,酪蛋白寡肽的包封率>70%。在胰酶作用下随消化时间增加,该体系游离脂肪酸的释放量增加,酪蛋白寡肽的包封率降低,达到酪蛋白寡肽的缓释。The biological activity of casein oligopeptides was determined by digestion stability in the gastrointestinal.In this study,the W_(1)/O/W_(2) emulsion system was contructed.The casein oligopeptide was encapsulated with lipophilic emulsifier phospholipid(external aqueous phase W_(1))and hydrophilic emulsifier phosphate bis-starch(external aqueous phase W_(2)).The impact of emulsification conditions(high pressure homogenization and micro fluidization)on the stability of the W_(1)/O/W_(2) emulsion system was investigated.The alteration of casein oligopeptides in the gastrointestinal was examined to analyze the release characteristics of oligopeptides during digestion by vitro digestion simulation.The results showed that the emulsion system prepared at 25 MPa pressure had good stability with 95.5%encapsulation rate.The W_(1)/O/W_(2) emulsion system had resistant ability to gastric enzymes and the lower pH environment in vitro digestion simulation.,The casein oligopeptide encapsulation rate was maintained at over 70%during gastric digestion.The W_(1)/O/W_(2) emusion system was broken down by pancreatic enzymes,which caused the release of free fatty acids and the decrease of casein oligopeptides.The W_(1)/O/W_(2) emulsion system generated a slow-release effect of casein oligopeptides.

关 键 词：包埋 W_(1)/O/W_(2)双重乳液 体外消化 游离脂肪酸 

分 类 号：TQ936[化学工程]