Lin Liu, Cao Zhenhai, Zhang Xuebing, Kang Ming, Wang Xichang, Zhong Jian, Xu ChangHua, Zhang Long, Tao Ningping, Deng Shanggui
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China.
Front Nutr. 2022 Feb 11;9:833712. doi: 10.3389/fnut.2022.833712. eCollection 2022.
The effects of condiment (salt) and processing technic (homogenization) on digestion and interfacial properties of micro/nano-sized colloidal particles (MNCPs) in bigeye tuna head soup (BTHS) using simulated gastrointestinal digestion model were investigated. For MNCPs in BTHS, the triglycerides were wrapped with proteins in the form of a ring. After salting, the average particle size of the MNCPs in salted BTHS (SBTHS) decreased compared with BTHS. However, the partial demulsification phenomenon existed, and part of the protein was encapsulated in some MNCPs. After further homogenization, the average particle size of the MNCPs in homogenous SBTHS (HSBTHS) was further decreased based on SBTHS and the MNCP was rearranged, which changed the original membrane structure. After gastrointestinal digestion, adding salt decreased the release of total fatty acids compared with unsalted. But homogenization processing increased the release of total fatty acids in HSBTHS and there was no significant difference ( ≥ 0.05) between HSBTHS and BTHS. Thus, the decrease in the release of some fatty acids due to adding salt was compensated by homogenization. Therefore, the changes in composition and microstructure of MNCPs induced by salt and homogenization might contribute to the digestion difference of MNCPs.
采用模拟胃肠消化模型，研究了调味料（盐）和加工工艺（均质化）对大眼金枪鱼鱼头汤（BTHS）中微/纳米级胶体颗粒（MNCPs）消化及界面性质的影响。对于BTHS中的MNCPs，甘油三酯以环状形式被蛋白质包裹。加盐后，加盐大眼金枪鱼鱼头汤（SBTHS）中MNCPs的平均粒径比BTHS减小。然而，存在部分破乳现象，部分蛋白质被包裹在一些MNCPs中。进一步均质化后，均质化SBTHS（HSBTHS）中MNCPs的平均粒径在SBTHS的基础上进一步减小，且MNCPs发生重排，改变了原来的膜结构。胃肠消化后，加盐相比未加盐降低了总脂肪酸的释放量。但均质化处理增加了HSBTHS中总脂肪酸的释放量，且HSBTHS与BTHS之间无显著差异（≥0.05）。因此，加盐导致的一些脂肪酸释放量的降低被均质化所补偿。所以，盐和均质化引起的MNCPs组成和微观结构的变化可能导致MNCPs消化的差异。
