由短链和长链三糖醇构成的功能性油脂:表征和体外模拟消化

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Fang Hu¹, Liwen Zhang¹, Yan Zhu¹

¹Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.

|May 22, 2025

概括

开发了短链和长链的乙三糖油凝. 这些功能性油脂凝的结构较弱,但由于脂解的增加,脂肪酸的吸收增强.

科学领域:

食品科学与技术食品科学与技术
材料科学材料科学材料科学
生物化学生物化学

背景情况:

油脂凝提供结构化脂质输送系统.
了解凝对油脂凝自组装的影响对于功能应用至关重要.
乙三糖醇 (ATs) 是基于脂质的系统中的关键成分.

研究的目的:

使用三台凝机开发功能性的短链和长链AT油脂凝.
为了研究由短链脂肪酸对糖骨架的影响的自我组装机制.
评估AT修改对油凝特性和脂解的影响.

主要方法:

短链和长链ATs的合成.
油凝配方使用三个不同的凝器.
热稳定性,机械强度和晶体结构的表征.
评估自由脂肪酸释放和脂解程度.

主要成果:

短链和长链AT油脂与驼油油脂相比,其热稳定性 (1.17-1.37J/g) 和机械强度 (0.27-0.39N) 降低.
观察到晶体尺寸,分子距离和亚细胞尺寸的增加,表明晶体网络结构较弱.
在修改后的油脂凝中,结合和范德瓦尔斯相互作用被削弱了.
与驼油油油相比,在改性油中观察到较高的自由脂肪酸释放率 (28.83%-64.91%),较高的驼油油 (21.01%-55.99%).

结论:

短链和长链AT油脂凝具有较弱的自我组装结构.
这些修改后的油脂凝显示出更高的脂解度,促进了脂肪酸的增强吸收.
这些发现表明,通过定制的油凝结构,可以改善营养供应的潜力.

关键词:

功能性的油脂凝短链和长链的乙三糖.结构性质结构性质结构化脂质是一种结构化脂质.

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