3种水包油型β-胡萝卜素乳液的 稳定性和消化特性Stability and digestive characteristics of three β-carotene oil-in-water emulsions
2023
姚弘彬1，伍文彬1，2，陈涛1，李想1，胡蒋宁1，朱雪梅1 YAO Hongbin1, WU Wenbin1,2, CHEN Tao1, LI Xiang1, HU Jiangning1, ZHU Xuemei1
为提高β-胡萝卜素稳定性及生物利用率，以乳清蛋白、阿拉伯胶、卵磷脂为乳化剂，大豆油为油相，制备了3种水包油型β-胡萝卜素乳液，研究在不同盐离子浓度、pH和温度下，3种乳液的稳定性、β-胡萝卜素保留率以及体外消化特性。结果表明：相比于卵磷脂乳液，乳清蛋白乳液和阿拉伯胶乳液在不同盐离子浓度下均具有较好的物理稳定性；乳清蛋白乳液在pH 5.0的条件下极不稳定，会出现明显的分层；β-胡萝卜素在酸性条件下会加速降解；温度显著影响乳液的氧化，乳清蛋白乳液氧化程度较阿拉伯胶乳液和卵磷脂乳液低，且对β-胡萝卜素的保护能力更高，体外模拟消化研究显示消化率最高的为阿拉伯胶乳液，其次为乳清蛋白乳液，卵磷脂乳液最低，且阿拉伯胶乳液可以减缓β-胡萝卜素在消化过程中的降解。 In order to improve the stability and bioavailability of β-carotene, with whey protein, lecithin and gum Arabic as emulsifier, soybean oil as oil phase, three β -carotene oil-in-water emulsions were prepared. The stability, β-carotene retention and in vitro digestive characteristics of emulsions were studied. The results showed that compared with lecithin emulsions, whey protein and gum Arabic emulsions had good physical stabilities under different salt ionic concentrations. The whey protein emulsion was extremely unstable at pH 5.0, and obvious stratification occurred. The degradation of β-carotene accelerated under acidic conditions. In addition, the temperature significantly affected the oxidation of the emulsions. The oxidation degree of the whey protein emulsion was lower than the gum Arabic and lecithin emulsions, the β-carotene retention of whey protein emulsion was higher. In vitro simulated digestion studies showed that the order of digestibility of three emulsions was: gum Arabic emulsion＞ whey protein emulsion＞ lecithin emulsion. Among these, gum Arabic emulsion could slow down the degradation of β-carotene during digestion.
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