Wei Yingxin, Rui Huan, Wang Xuechun, Chang Cuihua, Wang Yi, Gu Luping, Su Yujie, Yang Yanjun, Li Junhua
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
Xipa Food Research Institute, Bole, Xinjiang, 833400, PR China.
Food Chem. 2025 May 1;473:143088. doi: 10.1016/j.foodchem.2025.143088. Epub 2025 Jan 25.
This study comprehensively investigated DHA algal oil emulsions and microcapsules prepared with different egg yolk hydrolysates (DHYP). Dual-enzyme (phospholipase A1 and protease) treatment enhanced emulsion stability by boosting protein adsorption, reducing particle size, and increasing zeta potential. For microcapsules, EF-DUAL, treated with dual-enzymes, had improved solubility, dispersibility, and wall material compactness, effectively protecting DHA from oxidation. During accelerated storage, EF-DUAL had the lowest oxidation levels and maintained a high DHA retention rate of 22.08 % after 12 days at 60 °C, extending DHA algal oil's shelf life by 300 %. Linear regression analysis indicated that the oxidation of DHA algal oil followed first-order kinetics, whereas microcapsule powders exhibited higher zero-order coefficients. Overall, this study underscores the potential of DHYP, particularly dual-enzyme hydrolyzed egg yolk powder, as a wall material for DHA microencapsulation.
本研究全面考察了用不同蛋黄水解物（DHYP）制备的DHA藻油乳液和微胶囊。双酶（磷脂酶A1和蛋白酶）处理通过促进蛋白质吸附、减小粒径和增加zeta电位来提高乳液稳定性。对于微胶囊，经双酶处理的EF-DUAL具有改善的溶解性、分散性和壁材致密性，能有效保护DHA不被氧化。在加速储存期间，EF-DUAL的氧化水平最低，在60℃下放置12天后仍保持22.08%的高DHA保留率，将DHA藻油的货架期延长了300%。线性回归分析表明，DHA藻油的氧化遵循一级动力学，而微胶囊粉末表现出更高的零级系数。总体而言，本研究强调了DHYP，特别是双酶水解蛋黄粉，作为DHA微胶囊壁材的潜力。
