超高压处理芝麻蛋白制备甘油二酯乳液及其消化和氧化特性研究  

Study on the digestion and oxidation of diacylglycerol emulsion preparedby sesame protein treated with high hydrostatic pressure

作　　者：刘宁[1] 薛晓婷 张钟芳 南锦 姚晓琳 LIU Ning;XUE Xiao-ting;ZHANG Zhong-fang;NAN Jin;YAO Xiao-lin(School of Food Science and Engineering,Shaanxi University of Science&Technology,Xi′an 710021,China)

机构地区：[1]陕西科技大学食品科学与工程学院,陕西西安710021

出　　处：《陕西科技大学学报》2024年第4期41-46,62,共7页Journal of Shaanxi University of Science & Technology

基　　金：国家自然科学基金项目(322272475);陕西省重点研发计划项目(2024NC-YBXM-177);陕西省教育厅服务地方专项项目(23JC009,22JC013);陕西省西安市科技计划项目(24NYGG0056)。

摘　　要：植物油粕中所含蛋白的溶解性较差,难以直接作为乳化剂用于食品乳液体系.本文通过超高压处理,改善芝麻蛋白的功能特性,用于以甘油二酯为油相的O/W乳液体系,研究其体外消化和氧化特性.结果发现,在不同消化阶段,300 MPa超高压处理芝麻蛋白所得两种乳液的粒径均较小,脂肪酸释放率较高.经14 d储存后,初级、次级油脂氧化产物的含量均升高,300 MPa处理芝麻蛋白制备的乳液较易氧化.同甘油三酯乳液相比,甘油二酯乳液体系呈现更高的消化和氧化特性.The solubility of protein in vegetable oil meal is poor so that it is difficult to be directly used as an emulsifier in food emulsion system.In this paper,the functional properties of sesame protein were improved by high hydrostatic pressure treatment,and the digestion and oxidation properties of sesame protein were studied in the O/W emulsion using diacylglycerol as the oil phase.The results showed that in different digestion stages,the particle size of the two sesame protein emulsions treated with 300 MPa were smaller and the fatty acid release rates were higher.After 14 days of storage,the contents of primary and secondary lipid oxidation products increased,and the emulsions prepared by 300 MPa treated protein were easier to oxidize.Compared with triacylglycerol emulsion,the diacylglycerol emulsion system showed higher digestion and oxidation properties.

关 键 词：芝麻蛋白 甘油二酯 乳液 消化性 氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]