本文關(guān)鍵詞：膳食纖維對(duì)蛋白包裹型乳液油脂消化的影響及其機(jī)制　出處：《西北農(nóng)林科技大學(xué)》2017年博士論文　論文類型：學(xué)位論文

  更多相關(guān)文章： 膳食纖維 油脂消化 乳液 理化機(jī)理

【摘要】：乳液遞送系統(tǒng)可有效包被、保護(hù)并靶向遞送飼料及食品行業(yè)中的諸多脂溶性成分(如脂溶性維生素、類胡蘿卜素、植物甾醇、類黃酮等)。這些生物活性分子的生物可給性和利用度通常取決于乳液油脂消化的速率和程度。在胃腸道中,膳食纖維對(duì)乳液油脂消化過(guò)程的影響取決于其本身的分子及理化特性。本研究借助全自動(dòng)酸堿滴定儀(pH-stat),對(duì)體外胃腸道(GIT)消化模型的相關(guān)參數(shù)(滴定液濃度、離子強(qiáng)度度、脂肪酶及膽鹽濃度、溫度、轉(zhuǎn)子轉(zhuǎn)速)進(jìn)行了標(biāo)準(zhǔn)化,建立并完善了單級(jí)和多級(jí)GIT消化模型。在這兩種體外消化模型的基礎(chǔ)上,選擇三種不同類型和濃度水平的膳食纖維(帶正電荷的殼聚糖、帶負(fù)電荷的海藻酸鈉、呈電中性的刺槐膠),測(cè)定其在體外GIT消化模型的不同生理階段(初始階段、口腔、胃、小腸)對(duì)乳液理化性質(zhì)(粒徑、ζ-電位、表觀黏度)和微觀結(jié)構(gòu)的影響。假設(shè)每個(gè)三酰甘油分子可釋放2個(gè)自由脂肪酸分子(FFAs),通過(guò)實(shí)時(shí)記錄用以中和FFAs所消耗的氫氧化鈉(NaOH)溶液的體積,可計(jì)算出被脂肪酶水解的三酰甘油在初始脂肪乳液樣品中所占的比例(即消化率)。隨后,對(duì)消化曲線進(jìn)行LOS(logarithm of slope)分析,可得到油脂消化過(guò)程中的反應(yīng)動(dòng)力學(xué)參數(shù)。各試驗(yàn)內(nèi)容及結(jié)果如下:1.選取三種帶有不同電荷屬性的膳食纖維(殼聚糖、海藻酸鈉、刺槐膠),按比例與β-乳球蛋白(1 wt%)乳化形成的納米乳液混合,使乳液-多糖復(fù)合體系中的膳食纖維濃度分別為0、0.1、0.2、0.4 wt%。含有膳食纖維的乳液在體外小腸消化模型中的消化時(shí)間為2 h(37℃),消化體系中鈉離子和鈣離子的摩爾濃度分別為150 mM和10 mM,脂肪酶濃度為1.6 mg/mL,膽鹽濃度為5 mg/mL。測(cè)定消化前后乳液樣品的粒徑、PSD、ζ-電位和流變學(xué)參數(shù)。研究顯示,膳食纖維對(duì)消化前后乳液液滴理化性質(zhì)及微觀結(jié)構(gòu)的影響各不相同,且取決于纖維類型和濃度:0.1-0.4%的殼聚糖可使乳液液滴平均粒徑從0.206μm增大至170-240μm;低濃度的海藻酸鈉(0.1-0.2 wt%)對(duì)粒徑影響不明顯,但高濃度組(0.4%)可使乳液平均粒徑增大到約54μm;刺槐膠(0.1-0.4 wt%)可誘發(fā)乳液液滴形成絮凝體(粒徑約1至11μm)。通過(guò)PSD、ζ-電位和激光共聚焦圖像可推斷:(1)低濃度的海藻酸鈉和刺槐膠誘發(fā)乳液液滴絮凝或聚集的原理為排空效應(yīng),且內(nèi)部作用力相對(duì)較弱,因此結(jié)構(gòu)相對(duì)不穩(wěn)定;(2)高濃度的海藻酸鈉可與人工小腸液中的鈣離子結(jié)合形成凝膠體系,且可包埋乳液中的部分脂肪液滴;(3)而帶正電荷的殼聚糖則是通過(guò)靜電橋連作用引發(fā)液滴聚集,且結(jié)構(gòu)相對(duì)緊湊。2.通過(guò)記錄用以滴定乳液油脂消化產(chǎn)物FFAs所消耗的NaOH滴定液(0.1 M),可計(jì)算乳液油脂消化所釋放的FFAs在初始乳液樣品總TAG中所占的比例,進(jìn)而得到反映乳液油脂消化的動(dòng)態(tài)曲線。當(dāng)乳液中含有較低濃度水平(0.1-0.2 wt%)的膳食纖維,自由脂肪酸的初始釋放速率排序?yàn)?對(duì)照組≈刺槐膠組≈海藻酸鈉組殼聚糖組,但各處理組最終油脂消化率(≈82%-88%)差異不顯著(P0.05)。當(dāng)膳食纖維的濃度水平增高至0.4 wt%時(shí),海藻酸鈉和殼聚糖顯著抑制了乳液油脂消化過(guò)程,油脂消化速率和程度如下:對(duì)照組≈刺槐膠組(≈83%-87%)殼聚糖組(≈72%)海藻酸鈉組(≈60%)。3.以1 h為限,于FFAs釋放曲線中取13個(gè)消化數(shù)據(jù)點(diǎn),在前10 min內(nèi)取8個(gè)樣本點(diǎn),其后,每10 min取1個(gè)樣本點(diǎn)。將所得數(shù)據(jù)點(diǎn)進(jìn)行LOS分析,根據(jù)R2尋求最佳線性回歸方程。結(jié)果表明,不同類型和濃度水平的膳食纖維影響乳液油脂消化的潛在反應(yīng)動(dòng)力學(xué)機(jī)理也存在差異:含不同膳食纖維的乳液油脂消化動(dòng)態(tài)曲線存在一階和二階反應(yīng)的差異,表現(xiàn)為存在單個(gè)或兩個(gè)偽一級(jí)反應(yīng)速率常數(shù),其大小取決于膳食纖維的類型和濃度水平。4.在多級(jí)GIT消化模型中,調(diào)節(jié)消化前乳液-多糖混合溶液中膳食纖維的濃度至1.6wt%,以使單級(jí)和多級(jí)GIT模型的小腸階段膳食纖維濃度保持一致(0.4 wt%)。通過(guò)對(duì)比消化率和偽一級(jí)速率反應(yīng)常數(shù),得到以下結(jié)論:海藻酸鈉在單級(jí)GIT模型中的油脂消化率約為60%,在多級(jí)GIT模型中提高了23%;殼聚糖組在單級(jí)GIT模型中的消化率≈72%,多級(jí)GIT模型處理后消化率提高至83%;空白組和LBG組乳液樣品在多級(jí)GIT模型中未見(jiàn)顯著提升(P0.05)。分析偽一級(jí)速率反應(yīng)常數(shù)可推斷:多級(jí)GIT消化模型中人工唾液和胃液對(duì)乳液-多糖混合溶液的預(yù)處理,可改變油脂與脂肪酶結(jié)合的比表面積或界面特性,進(jìn)而提高乳液油脂消化率。綜上所述,我們?cè)诖颂岢鰳?gòu)化設(shè)計(jì)準(zhǔn)則:通過(guò)控制膳食纖維的類型和濃度水平,即可控制乳液液滴在胃腸道中的理化性質(zhì)(粒徑、ζ-電位、黏度)和微觀結(jié)構(gòu),最終可有效調(diào)控特定乳液-多糖結(jié)構(gòu)體系在胃腸道中的油脂消化速率和程度。同時(shí),經(jīng)過(guò)標(biāo)準(zhǔn)化的單級(jí)和多級(jí)消化模型可用于篩選飼料或食品級(jí)的功能性乳液遞送系統(tǒng)
[Abstract]:Emulsion delivery system can effectively protect package, and targeted delivery of feed and many fat soluble components in the food industry (such as fat soluble vitamins, carotenoids, phytosterols, flavonoids). These bioactive molecules bioavailability and utilization degree usually depends on the digestion rate and oil emulsion degree. In the gastrointestinal tract, and the physical and chemical molecules depends on dietary fiber effects on oil emulsion digestion process to its own characteristics. This study uses automatic titration instrument (pH-stat), gastrointestinal tract (GIT) on the in vitro digestion model parameters (titration concentration, ionic strength, lipase and bile salt the concentration, temperature, rotor speed) was standardized, establish and perfect the single stage and multi-stage GIT digestion model. Based on these two models on the in vitro digestibility of dietary fiber, choose three different types and levels of concentration (positively charged chitosan And negatively charged sodium alginate, locust gum electrically neutral), measured at different physiological stages of in vitro digestion GIT model (initial stage, oral cavity, stomach, small intestine) on the emulsion properties (particle size, zeta potential, viscosity) effect and microstructure. Assuming each three - 2 glycerol molecules can release free fatty acid molecules (FFAs), through the real-time recording to counteract the FFAs consumption of sodium hydroxide (NaOH) solution volume can be calculated by lipase hydrolysis of three glycerol for fat emulsion in the proportion of initial samples (i.e. digestion rate). Subsequently, LOS (logarithm of slope) digestion curve analysis, can obtain the kinetic parameters of oil in the process of digestion. The experiment contents and results are as follows: 1. selected three kinds with different charge properties of dietary fiber (chitosan, sodium alginate, locust gum), according to the proportion and beta lactoglobulin (1 wt%) emulsion type The nano emulsion mixture, the digestion time of in vitro digestion in the small intestine in the model to make dietary fiber polysaccharide composite emulsion concentration in the system was 0,0.1,0.2,0.4 wt%. containing dietary fiber emulsion was 2 h (37 C), the molar concentration of sodium and calcium ions in the digestive system were 150 mM and 10 mM, lipase the concentration of 1.6 mg/mL, bile salt concentration was 5 mg/mL. measured before and after digestion emulsion sample size, PSD, zeta potential and rheological parameters. The results show that dietary fiber on digestion before and after the emulsion droplets microstructure and physicochemical properties of varies, and depends on the fiber type and concentration: 0.1-0.4% shell chitosan can make the emulsion droplet average particle size from 0.206 m increased to 170-240 m; low concentration of sodium alginate (0.1-0.2 wt%) on the particle size effect is not obvious, but the high concentration group (0.4%) the average particle size of the emulsion is increased to about 54 mu m; locust gum (0.1-0.4 wt %) can induce the emulsion droplets to form flocs (diameter of about 1 to 11 m). Through PSD, zeta potential and laser confocal images can be inferred: (1) low concentration of sodium alginate and locust gum induced emulsion droplet flocculation or aggregation principle for emptying effect, and the internal force is relatively weak. So the structure is not stable; (2) a high concentration of sodium alginate with calcium binding to artificial intestinal juice in the formation of gel system, and can be embedded in the emulsion part of fat droplets; (3) and positively charged chitosan is caused by electrostatic droplet aggregation bridge even, and the relative structure compact.2. by recording with NaOH titration solution in the titration of oil emulsion digestion products consumed by FFAs (0.1 M), can be calculated by the release of the FFAs oil emulsion digestion for initial milk samples in total TAG ratio, and then obtain the dynamic curve of oil emulsion reflect digested. When the emulsion contains a Low concentration (0.1-0.2 wt%) of dietary fiber, initial free fatty acid release rate as follows: control group group group is about locust gum sodium alginate chitosan group, but all final fat digestibility (= 82%-88%) had no significant difference (P0.05). When the concentration of dietary fiber levels increased to 0.4 wt% when sodium alginate and chitosan significantly inhibited the lipid emulsion process of digestion, fat digestion rate and extent of control group is as follows: Locust gum group (about 83%-87%) chitosan group (= 72%) group (.3. = 60%) of sodium alginate is limited to 1 h, in the FFAs release 13 data points in the digestion curve, 8 take the sample points in the first 10 min later, every 10 min from 1 samples. The data were analyzed by LOS, according to R2 for the best linear regression equation. The results showed that different types and levels of dietary fiber digestion effect of emulsion oil potential reaction dynamics There are also differences: physical differences between one order and two order reaction dynamic curve with different oil emulsion digestion of dietary fiber, there is a single or two pseudo first-order reaction rate constant, its size depends on the type of dietary fiber and the concentration level of.4. in multiple GIT digestion model, multi - emulsion before regulation of digestion the sugar in the mixed solution of dietary fiber concentration to 1.6wt%, with the intestinal dietary fiber made of single-stage and multi-stage GIT model was consistent (0.4 wt%). By comparing the digestion rate and the pseudo first-order reaction rate constant, get the following conclusion: sodium alginate fat digestion in the single stage GIT model in the rate is about 60%. In the multilevel GIT model is improved by 23%; chitosan group in single stage GIT model the digestion rate is about 72%, the multilevel GIT model after treatment digestion rate increased to 83%; control group and LBG group in milk samples in the GIT model did not significantly improve the multi-level (P0. 05). Analysis of the pseudo first order reaction rate constant can be inferred: pretreatment of emulsion polysaccharide in the mixed solution of artificial saliva and gastric juice digestion multistage GIT model, can change the oil with lipase combining with the specific surface area and interface characteristics, and then improve the digestibility of fat emulsion. In conclusion, we propose the design criteria: the type and concentration level control of dietary fiber, the physicochemical properties of the emulsion droplets can be controlled in the gastrointestinal tract (particle size, zeta potential, viscosity) and micro structure, can effectively control the specific emulsion polysaccharide structure in the gastrointestinal tract of the fat digestion rate and extent. At the same time, through standardization the single stage and multistage digestion model delivery system for functional screening of emulsion feed or food grade

【學(xué)位授予單位】：西北農(nóng)林科技大學(xué)
【學(xué)位級(jí)別】：博士
【學(xué)位授予年份】：2017
【分類號(hào)】：S816

【相似文獻(xiàn)】

相關(guān)期刊論文 前3條

1 徐瓊;姚曉琳;王娜娜;田大志;方亞鵬;Glyn O.Phillips;Katsuyoshi Nishinari;;共軛亞油酸水包油型乳液的物理化學(xué)穩(wěn)定性[J];農(nóng)業(yè)工程學(xué)報(bào);2013年11期

2 李冉;白婧;冷小京;宮本寧;任發(fā)政;;花生油乳液穩(wěn)定特性研究[J];中國(guó)奶牛;2009年07期

3 毛國(guó)琪;顧繼友;劉海英;;尿素改性聚醋酸乙烯酯乳液的合成[J];東北林業(yè)大學(xué)學(xué)報(bào);2011年02期

相關(guān)會(huì)議論文 前5條

1 王小君;楊建軍;吳青云;張建安;吳明元;;氟化聚氨酯-丙烯酸酯乳液研究進(jìn)展[A];中國(guó)聚氨酯工業(yè)協(xié)會(huì)第十三次年會(huì)論文集[C];2006年

2 劉海英;顧繼友;邸明偉;徐小軍;;納米SiO_2粒子/聚醋酸乙烯酯雜化乳液的性能研究[A];2010年全國(guó)高分子材料科學(xué)與工程研討會(huì)學(xué)術(shù)論文集（上冊(cè)）[C];2010年

3 李麗娜;賀高紅;丁路輝;劉紅晶;;凝膠型W/O/W多重乳液擔(dān)載胰島素的前期研究[A];大連理工大學(xué)生物醫(yī)學(xué)工程學(xué)術(shù)論文集（第2卷）[C];2005年

4 譚華;劉溫霞;;ASA Pickering乳液:綜述[A];山東造紙學(xué)會(huì)第七屆會(huì)員代表大會(huì)暨山東造紙學(xué)會(huì)2012年學(xué)術(shù)年會(huì)論文集[C];2012年

5 魏倩;張軍華;;納米醋丙乳液的合成與表征[A];2011年全國(guó)高分子學(xué)術(shù)論文報(bào)告會(huì)論文摘要集[C];2011年

相關(guān)博士學(xué)位論文 前8條

1 林兆云;基于功能性微粒制備的Pickering乳液及其應(yīng)用性研究[D];華南理工大學(xué);2016年

2 覃定奎;膳食纖維對(duì)蛋白包裹型乳液油脂消化的影響及其機(jī)制[D];西北農(nóng)林科技大學(xué);2017年

3 張敬春;粘土顆粒與表面活性劑在油水界面的相互作用及其共同穩(wěn)定的乳液[D];山東大學(xué);2014年

4 劉紅晶;可載藥W/O/W多重乳液穩(wěn)定性研究及多重乳液擔(dān)載胰島素初探[D];大連理工大學(xué);2007年

5 牛付閣;卵白蛋白—阿拉伯膠相互作用及其在油水界面的吸附特性[D];江南大學(xué);2015年

6 藍(lán)強(qiáng);表面活性物質(zhì)與納米顆粒協(xié)同穩(wěn)定的Pickering乳液[D];山東大學(xué);2007年

7 劉浩;基于殼聚糖的新型Pickering乳液及相應(yīng)功能材料的制備和應(yīng)用[D];華南理工大學(xué);2014年

8 臺(tái)秀梅;溫敏改性納米SiO_2復(fù)合物的制備及其在Pickering乳液中的應(yīng)用[D];太原理工大學(xué);2013年

相關(guān)碩士學(xué)位論文 前10條

1 王曉榮;功能性單體作用下環(huán)氧改性水性聚氨酯丙烯酸酯無(wú)皂乳液的制備及其在水性涂料中的應(yīng)用[D];陜西科技大學(xué);2015年

2 田葉;乳液液滴在對(duì)流干燥過(guò)程中顆粒表面形成的機(jī)制研究[D];蘇州大學(xué);2015年

3 張曉龍;汽車工業(yè)空氣濾紙浸漬乳液的研究[D];中國(guó)制漿造紙研究院;2015年

4 吳彬;雙組分防水柔軟整理劑的合成及應(yīng)用[D];浙江大學(xué);2015年

5 王曉雯;納米二氧化鈦穩(wěn)定Pickering乳液的制備與抗菌性能[D];西北師范大學(xué);2013年

6 李彤;衣康酸酯基聚氨酯/聚丙烯酸酯雜化乳液的制備[D];青島科技大學(xué);2016年

7 成功;改性醋丙聚合物水泥防水涂料的合成與應(yīng)用研究[D];湖北工業(yè)大學(xué);2016年

8 徐佩佩;基于脂肪酸和胺的CO_2響應(yīng)型乳液的制備[D];山東大學(xué);2016年

9 付偉;細(xì)菌纖維素納米纖維穩(wěn)定Pickering乳液的研究[D];天津科技大學(xué);2015年

10 蔣艷偉;基于淀粉納米晶穩(wěn)定的Pickering乳液的制備及消化特性研究[D];江南大學(xué);2016年

，

本文編號(hào)：1385384