食品科学2018，Vol.39Issue(2)：1-7,7.DOI:10.7506/spkx1002-6630-201802001
复合界面对食品乳液中脂肪消化的影响
Effect of Complex Interface on Lipid Digestion in Food Emulsion
摘要
Abstract
In this study,emulsion was prepared with medium-chain triglyceride (MCT) as oil phase,and gum arabic (GA),whey protein isolate (WPI) and Tween 80 (T80) as emulsifiers to design complex emulsion interface.The interfacial structure of emulsions was varied by controlling the sequence of adsorption of the components at the interface using layerby-layer adsorption or mixed adsorption.The effect of interfacial structure on the rate of lipid digestion was evaluated using a simulated intestinal lipolysis model by interfacial rheology.The results showed that individual GA or WPI interface presented higher interface modulus than T80 interface along with good viscoelasticity,and the ability to resist bile salt displacement and delay lipid digestion was as follows:GA ＜ WPI ＜ T80.In complex emulsions,the interface dominated by T80 showed a better ability to delay lipolysis and resist of bile salt displacement than the interface composed of GA (WPI) and T80.关键词
乳液/脂肪消化/复合界面/界面特性Key words
emulsion/lipid digestion/complex interface/interfacial structure分类
轻工纺织引用本文复制引用
姚晓琳,聂珂,陈玉,张琨,方亚鹏..复合界面对食品乳液中脂肪消化的影响[J].食品科学,2018,39(2):1-7,7.基金项目
国家自然科学基金面上项目(31470096) （31470096）
中国博士后科学基金项目(2017M612464) （2017M612464）
