College of Food Science, Northeast Agricultural University, Harbin, China.
College of Animal Science and Technology, Northeast Agricultural University, Harbin, China.
J Sci Food Agric. 2021 Jun;101(8):3386-3393. doi: 10.1002/jsfa.10968. Epub 2020 Dec 25.
Diacylglycerols as a fat substitute in meat products is a growing area of interest. This study was conducted to analyze the digestion rate, digestion extent, and changes in interfacial properties of lard, glycerolized lard (GL), and purified GL (PGL) in an emulsions system by pH-stat in vitro digestion.
PGL had significantly higher hydrolysis rate and final digestion extent than lard (P ≤ 0.05) during in vitro digestion. The analysis on diameter variations of lard, GL, and PGL during digestion indicated that the surface- and volume-weighted mean particle diameters of all samples had the same variation trend, but variation degree was different. Concurrently, the ζ-potential analysis of the lard, GL, and PGL during the digestion process showed that the absolute values of the ζ-potentials of the three types of lipids increased at first and subsequently decreased. The microstructure changes results for lard, GL, and PGL showed there was no obvious flocculation, and the particle size of lard throughout the digestion process was larger than that of GL and PGL.
This study showed that lard-based diacylglycerols had high digestibility characteristics and could be applied as a functional lipid in meat products to improve human health. © 2020 Society of Chemical Industry.
作为肉类产品中的脂肪替代品，二酰基甘油越来越受到关注。本研究通过 pH -stat 体外消化法分析了猪油、甘油化猪油（GL）和纯化 GL（PGL）在乳化体系中的消化速率、消化程度和界面性质的变化。
在体外消化过程中，PGL 的水解速率和最终消化程度明显高于猪油（P≤0.05）。对消化过程中猪油、GL 和 PGL 粒径变化的分析表明，所有样品的表面和体积加权平均粒径均具有相同的变化趋势，但变化程度不同。同时，对消化过程中猪油、GL 和 PGL 的 ζ-电位分析表明，三种脂质的 ζ-电位绝对值先增加后降低。猪油、GL 和 PGL 的微观结构变化结果表明，没有明显的絮凝，并且在整个消化过程中猪油的粒径始终大于 GL 和 PGL。
本研究表明，基于猪油的二酰基甘油具有较高的消化特性，可作为功能性脂质应用于肉类产品中，以改善人类健康。 © 2020 英国化学学会。
