Position: Home > Articles > Characterization and Stability Evaluation of Docosahexaenoic Acid Delivery Systems under Various High Pressure Homogenization Conditions
FOOD SCIENCE
2018
(23)
93-99
高压均质对二十二碳六烯酸功能因子输送体系稳定性影响
作 者：
王博;张书文;刘鹭;逄晓阳;芦晶;吕加平;于景华
单 位：
中国农业科学院农产品加工研究所;天津科技大学食品工程与生物技术学院;甘肃工业职业技术学院
关键词：
酪蛋白酸钠-葡萄糖美拉德反应产物;二十二碳六烯酸藻油乳状液;物理稳定性;氧化稳定性
摘 要：
以酪蛋白酸钠-葡萄糖美拉德反应产物(Millard reaction products,MRPs)作为乳化剂,在不同的均质条件下制备O/W型二十二碳六烯酸(docosahexaenoic acid,DHA)藻油乳状液,以相同条件下单独的酪蛋白酸钠作为对比,利用稳定性分析仪分析、贮藏期间的氧化程度分析和激光共聚焦显微镜观察对DHA藻油乳状液的物理稳定性、氧化稳定性和微观结构进行评价。结果显示:利用酪蛋白酸钠-葡萄糖MRPs制备的DHA藻油乳状液的物理稳定性和氧化稳定性远优于同等条件下单独的酪蛋白酸钠,说明酪蛋白酸钠经美拉德反应改性后具有优良的乳化性和抗氧化活性;同时,均质压力和次数对乳状液的稳定性和微观结构具有明显的影响。较优的工艺条件为均质压力95 MPa、均质3次,此时酪蛋白酸钠-葡萄糖MRPs制备的DHA藻油乳状液的状态较好,Turbiscan稳定性分析仪对其扫描结果显示,乳状液只有轻微的顶部脂肪上浮和底部澄清,稳定性系数为1.55,小于其他各组;室温(25℃)贮藏28 d期间的总氧化值处于同期的最低水平;激光共聚焦显微镜下乳状液中油滴的粒径较小,主要分布在0.47～0.59?μm之间,且形态完整、较为均一。
译 名：
Characterization and Stability Evaluation of Docosahexaenoic Acid Delivery Systems under Various High Pressure Homogenization Conditions
作 者：
WANG Bo;ZHANG Shuwen;LIU Lu;PANG Xiaoyang;LU Jing;Lü Jiaping;YU Jinghua;Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences;College of Food Engineering and Biotechnology, Tianjin University of Science and Technology;Gansu Industry Polytechnic College;
单 位：
WANG Bo%ZHANG Shuwen%LIU Lu%PANG Xiaoyang%LU Jing%Lü Jiaping%YU Jinghua%Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences%College of Food Engineering and Biotechnology, Tianjin University of Science and Technology%Gansu Industry Polytechnic College
关键词：
Millard reaction products of sodium caseinate with glucose;;docosahexaenoic acid algae oil emulsion;;physical stability;;oxidative stability
摘 要：
The purpose of this study was to evaluate the effect of high pressure homogenization conditions on the physical and oxidative stability and microstructure of two different O/W emulsion-based systems, prepared with Maillard reaction products(MRPs) from sodium caseinate with glucose(NaCN-glu) and sodium caseinate(NaCN) as the emulsifier,respectively for the delivery of docosahexaenoic acid(DHA). The physical and oxidative stability and microstructure were evaluated by a vertical scan analyzer(Turbiscan), measurement of total oxidation value(TOTOX) and confocal laser scanning microscopy. The results showed that the NaCN emulsion was found to be much less stable than the NaCN-glu emulsion under the same conditions, and sodium caseinate had excellent emulsifying properties and antioxidant activity after Maillard reaction modification. Moreover, homogenization pressure and cycles had a significant impact on emulsion stability and microstructure. Better NaCN-glu emulsion was obtained through high-pressure homogenization at 95 MPa performed for 3 times. Turbiscan analysis showed that slight creaming at the top and clear bottom were found for the emulsion, with a Turbiscan stability index(TSI) of 1.55, which was lower than that of the other groups; the TOTOX value was the lowest at each time point during storage for up to 28 d at 25 ℃. Confocal laser scanning microscopy revealed smaller uniform droplets with intact morphology mainly distributed between 0.47 and 0.59 μm.
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