蛋白质类型对水包油型鱼油乳液氧化和消化率的影响：麦醇溶蛋白、酪蛋白和乳清蛋白。

Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein.

机构信息

College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.

College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China.

出版信息

Food Chem. 2015 May 15;175:249-57. doi: 10.1016/j.foodchem.2014.11.112. Epub 2014 Dec 3.

DOI:10.1016/j.foodchem.2014.11.112

PMID:25577077

Abstract

The influence of three surface-active proteins on the oxidative stability and lipase digestibility of emulsified ω-3 oils was examined: deamidated wheat gliadin (gliadin); sodium caseinate (CN); whey protein isolate (WPI). Gliadin and WPI were more effective at inhibiting lipid oxidation (hydroperoxides and TBARS) of fish oil-in-water emulsions than CN. Protein oxidation during storage was determined by measuring the loss of tryptophan fluorescence. The CN-emulsions exhibited the highest loss of tryptophan fluorescence during aging, as well as the highest amount of lipid oxidation. Potential reasons for the differences in oxidative stability of the emulsions with different proteins include differences in interfacial film thickness, protein chelating ability, and antioxidant amino acids profiles. During in vitro digestion, gliadin-stabilized emulsions had the lowest digestion rate of the three proteins. These results have important implications for using proteins to fabricate emulsion-based delivery systems for ω-3 oils.

摘要

研究了三种表面活性蛋白对乳化 ω-3 油的氧化稳定性和脂肪酶消化率的影响：脱酰胺小麦麦醇溶蛋白（麦醇溶蛋白）；酪蛋白酸钠（CN）；乳清蛋白分离物（WPI）。与 CN 相比，麦醇溶蛋白和 WPI 更能有效抑制鱼油水乳状液的脂质氧化（氢过氧化物和 TBARS）。通过测量色氨酸荧光的损失来确定储存过程中的蛋白质氧化。在老化过程中，CN 乳液表现出最高的色氨酸荧光损失，以及最高的脂质氧化量。不同蛋白质乳液氧化稳定性差异的潜在原因包括界面膜厚度、蛋白质螯合能力和抗氧化氨基酸谱的差异。在体外消化过程中，用麦醇溶蛋白稳定的乳液的三种蛋白质中消化率最低。这些结果对使用蛋白质来制备基于乳液的 ω-3 油输送系统具有重要意义。