食用油的包封结构可减轻人体血脂和胰岛素的急性升高。
Encapsulation-stucturing of edible oil attenuates acute elevation of blood lipids and insulin in humans.
作者信息
Marangoni Alejandro G, Idziak Stefan H J, Vega Cesar, Batte Heidi, Ollivon Michel, Jantzi Pamela S, Rush James W E
机构信息
Department of Food Science and Guelph-Waterloo Physics Institute, University of Guelph, Guelph, Canada.
Department of Physics and Astronomy, Guelph-Waterloo Physics Institute, University of Waterloo, Waterloo, Canada.
出版信息
Soft Matter. 2007 Jan 23;3(2):183-187. doi: 10.1039/b611985a.
Blood triglyceride, free fatty acid and insulin levels are lower after acute intake of an oil-water-monoglyceride gel versus an oil-water mixture, demonstrating that food matrix nanostructure and microstructure can be engineered to modulate the physiological response. Oil emulsification by the monoglyceride Lα liquid-crystalline lamellar phase, followed by droplet wall crystallization, encapsulates oil and creates a material with the functionality and properties of a fat. This novel phase is devoid of trans fatty acids and can be manufactured with as little as 4% added saturated monoglyceride.
与油水混合物相比，急性摄入油-水-甘油单酯凝胶后，血液中的甘油三酯、游离脂肪酸和胰岛素水平较低，这表明可以通过设计食物基质的纳米结构和微观结构来调节生理反应。甘油单酯的Lα液晶层状相使油乳化，随后液滴壁结晶，将油包裹起来，形成一种具有脂肪功能和特性的材料。这种新型相不含反式脂肪酸，只需添加低至4%的饱和甘油单酯即可制造。
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