现代食品科技2017，Vol.33Issue(8)：51-57,7.DOI:10.13982/j.mfst.1673-9078.2017.8.010
一种新型结构脂理化性质与功能特性的比较研究
Physicochemical and Functional Properties of a Novel LSL Type Structured Lipid
摘要
Abstract
A novel long-short-long (LSL) type structured lipid was studied in this paper.The physicochemical properties of the LSL lipids were evaluated,and the resuhs indicated that the appearance,acid value,saponification value,refractive index,and other indicators were very similar to those of soybean oil that served as the acyl donor for long-chain fatty acids of the structured lipid.However,compared to soybean oil,the structured lipid had a lower smoke point and melting point,and smaller molecular weight.Therefore,the ordinary edible oil could be completely replaced by the structured lipid.Subsequently,the functional properties of the new structured lipid were evaluated by postprandial blood lipid test and animal growth experiment.It was found that the novel structured lipid could reduce the postprandial blood triglyceride levels in mice.During the animal growth experiment,after feeding for six weeks,the group that received high fat diet containing high dosage of structured lipids had lower body weight,compared with the control group fed high fat diet containing high dosage of lard.The blood lipid levels,corresponding to the total cholesterol (TC) content of blood,in the group that received high fat diet containing medium and high dosages of structured lipid showed a decreasing trend compared with that of the control group.The observation of pathological liver slices showed that the number and size of fat droplets in the liver of medium-and high-dose groups were relatively reduced.In summary,our results showed that the novel low-calorie structured lipid could suppress the increase in the blood lipid level,prevent the accumulation of body fat,and have the potential to completely replace the ordinary edible oil.关键词
结构脂/脂肪酶/动物实验/抑制肥胖Key words
novel structured lipid/lipase/animal experiment/obesity prevention引用本文复制引用
曹昱..一种新型结构脂理化性质与功能特性的比较研究[J].现代食品科技,2017,33(8):51-57,7.基金项目
国家高技术研究发展计划(2014AA093601) （2014AA093601）
