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通过与大豆蛋白相关的乳液模板方法,使用果核脂肪基的oleogel:多种表征,体外消化和潜在的应用

Yuanyang Song¹, Mi Tian¹, Maye Li¹

¹School of Food Science and Engineering, Hainan University, Haikou, 570228, China.

International journal of biological macromolecules

|October 15, 2025

概括

使用果核脂肪和大豆蛋白制造了食品级的油脂,显示出增强的质地和稳定性. 这些油脂凝有效地提供诸如阿斯塔丁之类的营养素,具有很高的消化能力和生物可用性,可用于食品和医疗用途.

科学领域:

食品科学食品科学食品科学
材料科学材料科学材料科学
生物化学生物化学

背景情况:

油脂提供了更健康的脂肪替代品,但在稳定性和输送方面经常面临挑战.
果核脂肪 (MKF) 是一种潜在的脂质来源,但其应用需要结构增强.
植物蛋白,如大豆蛋白分离物 (SPI),被探索为结构食用油.

研究的目的:

使用MKF和SPI开发具有改善结构和功能特性的食品级油脂.
为了研究甘单酸盐 (GMS) 在油凝网络形成中的作用.
在体外消化过程中评估油脂凝在营养物质输送,特别是阿斯塔丁的性能.

主要方法:

乳液模板方法用于制备油凝.
用微结构,光谱 (红外,光) 和衍射分析来描述凝网络.
进行了纹理,质和体外消化试验,以评估oleogel的特性和营养物质的输送.

主要成果:

通过SPI和GMS通过非共价相互作用对MKF进行协交链接,形成了密集的oleogel网络.
具有70%油相的类凝表现出优越的凝强度 (716.99g) 和硬度 (1056.87g).
凝显示出高消化率 (57.84%),封装效率 (96.98%) 和生物可用性 (44.51%) 的阿斯塔桑丁,与减少MKF氧化.

结论:

开发的MKF-SPI油脂具有出色的纹理特性和稳定性.
这些油脂凝显示出有效的脂化合物,如阿斯塔克桑丁的有效输送的巨大潜力.
该研究强调了植物蛋白和食用油在食品和医疗应用的油凝形成中的协同作用.

关键词:

在体外消化过程中消化.植物性油脂凝是一种植物性油脂凝.大豆蛋白质是一种大豆蛋白质.

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