乳清蛋白与大豆卵磷脂的相互作用及其对乳液理化性质和体外消化率的影响：模拟牛奶脂肪球的考虑因素。
Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule.
机构信息
Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China.
Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; National Center of Technology Innovation for Dairy, 010010 Hohhot, China.
出版信息
Food Res Int. 2023 Jan;163:112181. doi: 10.1016/j.foodres.2022.112181. Epub 2022 Nov 19.
In this study, from the perspective of simulating the milk fat globule (MFG) emulsion, the interaction between soybean lecithin (SL) and the main protein in milk, whey protein (WP), and its effect on physical characteristics and lipid digestion were investigated through multiple spectroscopic techniques and in vitro digestion. The mechanism of SL and WP was static quenching, indicating that a complex formed between WP and SL through hydrophobic interaction and hydrogen bonding. The addition of SL changed the secondary structure of WP. When the ratio of SL to WP was 1:3, the obtained SL-WP emulsion that simulated milk fat globule exhibited the smallest particle size distribution and the highest absolute value of zeta potential. In addition, the emulsion exhibited high encapsulation efficiency (91.67 ± 1.24 %) and good stability. Compared with commercially available infant formula (IF), the final free fatty acid release of prepared SL-WP emulsion was close to that of human milk (HM). The addition of lecithin increased the digestibility of fat and the release of free fatty acids, and the digestive characteristic and particle size change also were closer to that of HM from results of kinetics of free fatty acid release and microstructure analysis.
本研究从模拟乳脂肪球（MFG）乳液的角度出发，采用多种光谱技术和体外消化法，研究了大豆卵磷脂（SL）与乳中主要蛋白质——乳清蛋白（WP）之间的相互作用及其对物理特性和脂质消化的影响。SL 和 WP 之间的相互作用机制为静态猝灭，表明 WP 和 SL 之间通过疏水相互作用和氢键形成复合物。SL 的添加改变了 WP 的二级结构。当 SL 与 WP 的比例为 1:3 时，所得到的模拟乳脂肪球的 SL-WP 乳液表现出最小的粒径分布和最高的绝对 zeta 电位值。此外，该乳液表现出高的包封效率（91.67±1.24%）和良好的稳定性。与市售婴儿配方奶粉（IF）相比，所制备的 SL-WP 乳液的游离脂肪酸最终释放量接近人乳（HM）。添加卵磷脂增加了脂肪的消化率和游离脂肪酸的释放，并且动力学分析和微观结构分析表明，其消化特性和粒径变化也更接近 HM。
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