食品工业科技2025，Vol.46Issue(10)：43-55,13.DOI:10.13386/j.issn1002-0306.2024090132
类乳脂球膜递送高DHA含量藻油的体系优化及稳定性评价
Optimization and Stability Evaluation of Simulating Milk Fat Globule Membrane Delivery Systems for DHA-rich Algal Oil
摘要
Abstract
Objective:To enhance the bioavailability of functional substances and the stability of reprocessed products,the development of different algal oil product forms and the application of simulated milk fat globule membrane(MFGM)embedding systems in food research and development were investigated.Methods:Algal oil containing no less than 74％docosahexaenoic acid(DHA)was utilized as the main embedding component.Two types of simulated MFGM emulsification systems for algal oil were optimized through single-factor experimental design and response surface methodology.The physical and oxidative stability of these systems were evaluated using indicators including mean particle size,clarification index,and peroxide value.In vitro simulated digestion was subsequently conducted to assess sample digestion characteristics.Results:The optimal formulation process was determined to involve 10％algal oil,0.04％vitamin E,1.10％soybean lecithin,and 1.32％concentrated whey protein.Through sequential addition of the oil phase to the aqueous phase followed by 10000 r/min shearing for 5 minutes and 62000 kPa homogenization(5 passes),an emulsion with mean particle size of 241.3 nm was obtained.Significant improvements in physical and oxidative stability were achieved through 121℃high-temperature pressure sterilization(12 minutes)and 4℃low-temperature storage(P<0.05).When resistant starch was employed as the single wall material for DHA algal oil microencapsulation under spray-drying conditions(wall-to-core ratio 1.5:1.0,inlet air temperature 180℃),an encapsulation efficiency of 56.74％was attained for the digestion-resistant algal oil powder.In vitro digestion simulations revealed that the mean particle size of both algal oil emulsion and powder initially increased then decreased under digestive conditions.Particle size distribution analysis at different digestive stages indicated that emulsification and microencapsulation could effectively reduce gastric breakdown and digestion of algal oil,thereby facilitating increased DHA delivery to the small intestine.Free fatty acid release rate analysis during intestinal digestion demonstrated that both techniques effectively delayed oil release,with the powder form exhibiting superior sustained-release properties.Conclusion:It was demonstrated that the construction of an algal oil emulsification embedding system through MFGM simulation was feasible for improving DHA algal oil bioavailability.The developed product forms were shown to potentially enhance algal oil applications in seafood processing,nutritional fortification,and functional food development.关键词
DHA藻油/乳脂球膜/油脂乳化/稳定性/生物可及性Key words
docosahexaenoic acid(DHA)algal oil/milk fat globule membrane/oil emulsification/stability/bioaccessibility分类
轻工纺织引用本文复制引用
王波,刘园园,郑骁阳,刘士伟,孙剑锋,段盛林,于有强,马喜山,柳嘉,苑鹏,王文鑫..类乳脂球膜递送高DHA含量藻油的体系优化及稳定性评价[J].食品工业科技,2025,46(10):43-55,13.基金项目
糖尿病特医食品关键技术体系研究与产业化应用示范2022年度中轻集团科技创新基金项目(ZQ2022YY02). （ZQ2022YY02）
