食品与发酵工业2025，Vol.51Issue(20)：44-52,9.DOI:10.13995/j.cnki.11-1802/ts.041922
壳寡糖界面吸附顺序及浓度对多层乳液热稳定及DHA缓释保护的影响
Study on effects of chitosan oligosaccharide interface adsorption sequence and concentration on thermal stability and DHA sustained-release protection of multilayer emulsions
摘要
Abstract
This study investigated the effects of the interfacial adsorption sequence and concentration of micro-fluidized high-pressure(DHPM)-transglutaminase(TG)co-treated modified whey protein concentrate(DHPM-TG-WPC)and chitosan oligosaccharide(COS)on the thermal stability and docosahexaenoic acid(DHA)sustained-release protection of algae oil multilayer emulsions.Results demon-strated that the"DHPM-TG-WPC-low methoxyl pectin-COS"sequence formed a stable interfacial layer through electrostatic interactions and covalent cross-linking,significantly enhancing thermal stability.In contrast,the"DHPM-TG-WPC-COS-LMP"sequence led to drop-let aggregation and structural disruption due to interfacial instability.COS concentration markedly influenced emulsion performance,5 g/L COS strengthened the interfacial layer,reduced droplet aggregation,and improved stability,whereas 10 g/L COS caused flocculation and stability degradation due to uneven adsorption.In simulated digestion,5 g/L COS delayed DHA hydrolysis by reducing lipase-oil droplet contact,while 10 g/L COS was prone to detachment in alkaline intestinal fluid,destabilizing the interfacial layer and accelerating DHA release.This study elucidated the regulatory mechanisms of COS interfacial adsorption sequence and concentration on multilayer emulsion stability and DHA sustained release,providing a theoretical basis for the optimized design of DHA-functional emulsions.关键词
多层乳液/藻油/壳寡糖/热稳定性/DHA缓释Key words
multilayer emulsions/algal oil/chitosan oligosaccharides/thermal stability/DHA sustained release引用本文复制引用
陈玉峰,丁嘉悦,孙怡,周绪霞,刘书来,丁玉庭..壳寡糖界面吸附顺序及浓度对多层乳液热稳定及DHA缓释保护的影响[J].食品与发酵工业,2025,51(20):44-52,9.基金项目
国家自然科学基金面上项目(32172242) （32172242）
国家自然科学基金青年项目(32402098) （32402098）
