不同结构的亚麻籽木脂素对亚麻籽水包油乳液稳定性的影响：界面视角

Effect of different structural flaxseed lignans on the stability of flaxseed oil-in-water emulsion: An interfacial perspective.

作者信息

Cheng Chen, Yu Xiao, Huang Fenghong, Peng Dengfeng, Chen Hongjian, Chen Yashu, Huang Qingde, Deng Qianchun

机构信息

Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan 430062, China.

College of Food and Biological Engineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou University of Light Industry, Zhengzhou 450002, China.

出版信息

Food Chem. 2021 Sep 30;357:129522. doi: 10.1016/j.foodchem.2021.129522. Epub 2021 Apr 8.

DOI:10.1016/j.foodchem.2021.129522

PMID:33872871

Abstract

The influences of the different structural flaxseed lignans on flaxseed oil (FO) emulsions during storage and digestion were investigated, focusing on their interfacial behavior. From perspective of interface, more than 60% of secoisolariciresinol (SECO) and the acidic hydrolysates of flaxseed lignan macromolecule (FLEH) were located on the interface of FO emulsions. It improved the stability of FO emulsions both during storage and digestion by inhibiting of free radical penetration and improving their targeted antioxidative activity. By comparison, the secoisolariciresinol diglucoside (SDG) and the alkaline hydrolysates of flaxseed lignan macromolecule (FLE) largely located in the aqueous and exerted lower antioxidative efficiency in emulsions. Moreover, SDG, SECO, FLE and FLEH slowed down the digestive rate of FO in emulsions, which might be due to flaxseed lignans inhibited the activity of digestive enzymes. These findings suggested that the different structural flaxseed lignans had the potential as antioxidants in emulsions during storage and digestion.

摘要

研究了不同结构的亚麻籽木脂素在储存和消化过程中对亚麻籽油（FO）乳液的影响，重点关注它们的界面行为。从界面角度来看，超过60%的开环异落叶松脂素（SECO）和亚麻籽木脂素大分子的酸性水解产物（FLEH）位于FO乳液的界面上。它通过抑制自由基渗透和提高其靶向抗氧化活性，在储存和消化过程中均提高了FO乳液的稳定性。相比之下，开环异落叶松脂素二葡萄糖苷（SDG）和亚麻籽木脂素大分子的碱性水解产物（FLE）主要位于水相中，在乳液中的抗氧化效率较低。此外，SDG、SECO、FLE和FLEH减缓了乳液中FO的消化速率，这可能是由于亚麻籽木脂素抑制了消化酶的活性。这些发现表明，不同结构的亚麻籽木脂素在储存和消化过程中具有作为乳液抗氧化剂的潜力。