摘要
该文使用明胶基高内相乳液对辣椒素进行了包埋,研究了乳液性质及其对辣椒素气味掩盖和胃刺激性的缓解作用。结果表明,辣椒素的负载对明胶基高内相乳液的液滴分布及表观黏度没有显著影响。电子鼻结果显示,与直接溶解于大豆油相比,高内相乳液包埋较好地掩盖了辣椒素的气味,且掩盖作用随谷氨酰胺转氨酶交联时间延长而增强。辣椒素在胃中的释放研究结果表明,与溶解在游离大豆油中的辣椒素相比,高内相乳液包埋有效降低了辣椒素在胃中的释放量,谷氨酰胺转氨酶交联进一步增强了包埋对胃黏膜的保护作用。此外,体外静态消化模拟结果表明高内相乳液包埋显著增加了肠消化中辣椒素在胶束相中的保留率。总体而言,高内相乳液包埋可有效降低辣椒素对鼻腔及胃黏膜的刺激并提高辣椒素生物利用率。
Capsaicin has certain functional properties,but its pungent smell and damage to the gastric mucosa limit its application in food.Capsaicin was embedded in gelatin-based HIPEs to study the emulsion properties and its effect on capsaicin odor masking and gastric irritation relief.The results showed that the loading of capsaicin had no significant effect on the droplet distribution and apparent viscosity of gelatin-based HIPEs.The results of the electronic nose showed that compared with the direct dissolution in soybean oil,the HIPEs em-bedding better concealed the odor of capsaicin,and the concealing effect was enhanced with the prolonged transglutaminase(TG)crosslinking time.The results showed that compared with capsaicin dissolved in free soybean oil,HIPEs embedding effectively reduced the release of capsaicin in the stomach,and TG crosslinking further enhanced the protective effect of embedding.In addition,results showed that HIPEs embedding significantly increased the retention rate of capsaicin in the micellar phase in intestinal digestion in vitro static di-gestion simulation studies.In general,HIPEs embedding effectively reduced the irritation of capsaicin on the nasal cavity and gastric mu-cosa,and it increased the bioavailability of capsaicin.
作者
张榉
杜杰
王洪霞
冯鑫
张宇昊
ZHANG Ju;DU Jie;WANG Hongxia;FENG Xin;ZHANG Yuhao(College of Food Science,Southwest University,Chongqing 400715,China;Biological Science Research Center,Southwest University,Chongqing 400715,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第16期34-41,49,共9页
Food and Fermentation Industries
基金
国家重点研发计划项目(2016YFD0400200)
国家自然基金项目(31972102)
中央高校业务费重点项目(XDJK2019B028)
重庆市生态渔产业技术体系项目
重庆市自然科学基金面上项目(cstc2020jcyj-msxmX0995)。
关键词
明胶
高内相乳液
辣椒素
包埋
体外静态消化模拟
gelatin
high internal phase emulsion
capsaicin
embed
in vitro static digestion simulation
作者简介
第一作者:张榉,硕士研究生;通信作者:张宇昊,教授,E-mail:zhy1203@163.com。
