蓝圆鲹鱼油微胶囊的结构表征与体外消化特性
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摘要
蓝圆鲹鱼油不饱和脂肪酸含量丰富,但极易被氧化而失去营养价值,目前微胶囊化包埋已成为防止鱼油氧化的稳态化技术之一。本研究采用扫描电子显微镜、激光扫描共聚焦显微镜(laser scanning confocal microscope,LSCM)、傅里叶变换红外光谱(Fourier transform infrared spectroscopy,FTIR)及其二阶导数拟合和pH-stat法对喷雾干燥法制备的以阿拉伯树胶、明胶和海藻糖为壁材的蓝圆鲹鱼油微胶囊的形态结构、结构形成过程中的相互作用与体外模拟消化特性进行评价。结果表明:蓝圆鲹鱼油微胶囊颗粒圆整,表面光滑、致密;LSCM观察发现蓝圆鲹鱼油微胶囊呈现单核的腔体结构,壁材中明胶蛋白均匀分布在微胶囊的囊壁上,而鱼油被包裹在囊壁中。FTIR分析显示,壁材及芯材的特征吸收峰均出现在蓝圆鲹鱼油微胶囊的FTIR图谱中,证实了包埋结构的形成。经喷雾干燥后,蓝圆鲹鱼油微胶囊壁材中明胶蛋白质的二级结构中α-螺旋含量减少,说明蛋白分子间发生氢键缔合反应,增强了微胶囊结构的稳定性。体外模拟消化实验表明,鱼油微胶囊在消化过程中其游离脂肪酸释放率由快变慢,120 min时累积释放量为72.62%;LSCM观察发现,在消化过程中,鱼油微胶囊的芯材呈现出由中心向壁材表面迁移扩散并逐步释放的特征。本研究为微胶囊产品开发、应用评价体系的构建及其应用提供理论参考。
Decapterus maruadsi fish oil is rich in unsaturated fatty acids, but it is easily oxidized, causing loss of nutritional value. Microcapsulation has emerged as one of the best strategies to prevent fish oil oxidation. In the present study, scanning electron microscopy, laser scanning confocal microscopy(LSCM), Fourier transform infrared spectroscopy(FTIR) with second derivative fitting, and pH-stat method were used to investigate the morphological structure, the interaction during the formation process and the simulated digestion characteristics in vitro of microencapsulated Decapterus maruadsi fish oil prepared by spray drying using gum arabic, gelatin and trehalose as wall materials. The results showed that the fish oil microcapsules were spherical granules with smooth and compact surfaces. Under LSCM, the fish oil microcapsules presented a mononuclear cavity structure with gelatin evenly distributed on the wall and the fish oil wrapped inside the wall. The FTIR of microcapsules revealed the characteristic absorption peaks of the wall and core materials, which confirmed the formation of an embedded structure. The α-helix content of the secondary structure of gelatin decreased after spray drying, demonstrating the occurrence of protein-protein hydrogen bonding, which enhanced the structure stability of the microcapsule structure. In vitro simulated digestion experiments showed that during the digestive process free fatty acids were released fast initially and then slowly; the accumulative release amount was 72.62% at 120 min. LSCM revealed that during digestion, the core material was migrated to the wall surface and released gradually. The above results provide theoretical data for the development, application and evaluation of microcapsule products.
Decapterus maruadsi fish oil is rich in unsaturated fatty acids, but it is easily oxidized, causing loss of nutritional value. Microcapsulation has emerged as one of the best strategies to prevent fish oil oxidation. In the present study, scanning electron microscopy, laser scanning confocal microscopy(LSCM), Fourier transform infrared spectroscopy(FTIR) with second derivative fitting, and pH-stat method were used to investigate the morphological structure, the interaction during the formation process and the simulated digestion characteristics in vitro of microencapsulated Decapterus maruadsi fish oil prepared by spray drying using gum arabic, gelatin and trehalose as wall materials. The results showed that the fish oil microcapsules were spherical granules with smooth and compact surfaces. Under LSCM, the fish oil microcapsules presented a mononuclear cavity structure with gelatin evenly distributed on the wall and the fish oil wrapped inside the wall. The FTIR of microcapsules revealed the characteristic absorption peaks of the wall and core materials, which confirmed the formation of an embedded structure. The α-helix content of the secondary structure of gelatin decreased after spray drying, demonstrating the occurrence of protein-protein hydrogen bonding, which enhanced the structure stability of the microcapsule structure. In vitro simulated digestion experiments showed that during the digestive process free fatty acids were released fast initially and then slowly; the accumulative release amount was 72.62% at 120 min. LSCM revealed that during digestion, the core material was migrated to the wall surface and released gradually. The above results provide theoretical data for the development, application and evaluation of microcapsule products.
引文
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[22]QIU C Y,ZHAO M M,DECKER E A,et al.Influence of anionic dietary fibers(xanthan gum and pectin)on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion[J].Food Research International,2015,74:131-139.DOI:10.1016/j.foodres.2015.04.022.
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[27]王白杨,肖新光,唐世华,等.明胶/Fe2S3纳米生物复合物形成反应的热力学及明胶构象变化[J].影像科学与光化学,2014,32(6):505-513.DOI:10.7517/j.issn.1674-0475.2014.06.505.
[28]卢雁,张玮玮,王公轲.FTIR用于变性蛋白质二级结构的研究进展[J].光谱学与光谱分析,2008,28(1):88-93.DOI:10.3964/j.issn.1000-0593.2008.01.021.
[29]何建川,邵阳,张波.蛋白质和变性蛋白质二级结构的FTIR分析进展[J].化学研究与应用,2012,24(8):1176-1180.DOI:10.3969/j.issn.1004-1656.2012.08.002.
[30]CHUNG C,SANGUANSRI L,AUGUSTIN M A.Invitro lipolysis of fish oil microcapsules containing protein and resistant starch[J].Food Chemistry,2011,124(4):1480-1489.DOI:10.1016/j.foodchem.2010.07.115.
[2]郑伟,石伟勇.低值鱼高值化研究进展综述[J].中国水产,2005(9):70-71.DOI:10.3969/j.issn.1002-6681.2005.09.051.
[3]JIANG H P,TONG T Z,SUN J H,et al.Purification and characterization of antioxidative peptides from round scad(Decapterus maruadsi)muscle protein hydrolysate[J].Food Chemistry,2014,154(2):158-163.DOI:10.1016/j.foodchem.2013.12.074.
[4]NAYAK M,SAHA A,PRANHAN A,et al.Dietary fish oil replacement by linseed oil:effect on growth,nutrient utilization,tissue fatty acid composition and desaturase gene expression in silver barb(Puntius gonionotus)fingerlings[J].Comparative Biochemistry and Physiology,Part B:Biochemistry and Molecular Biology,2017,205:1-12.DOI:10.1016/j.cbpb.2016.11.009.
[5]WANG Y,LIU W J,CHEN X D,et al.Micro-encapsulation and stabilization of DHA containing fish oil in protein-based emulsion through mono-disperse droplet spray dryer[J].Journal of Food Engineering,2016,175:74-84.DOI:10.1016/j.jfoodeng.2015.12.007.
[6]CZERNIAK A,KUKIAK P,BIALAS W,et al.Improvement of oxidative stability of menhaden fish oil by microencapsulation within biocapsules formed of yeast cells[J].Journal of Food Engineering,2015,167:2-11.DOI:10.1016/j.jfoodeng.2015.01.002.
[7]CHATTERJEE S,JUDEH Z M.Microencapsulation of fish oil[J].Lipid Technology,2016,28(1):13-15.DOI:10.1002/lite.201600002.
[8]洪雁,陈洪兴,顾正彪.微胶囊技术在食品工业中的应用[J].西部粮油科技,2003(5):38-40.DOI:10.3969/j.issn.1007-6395.2003.05.012.
[9]刘盛楠.鱼油的微胶囊化及氧化控制技术研究[D].杭州:浙江工业大学,2012:69.
[10]石燕,李倩,李如一,等.淡水鱼油微胶囊的制备及其储藏稳定性[J].食品与发酵工业,2015,41(1):80-84.DOI:10.13995/j.cnki.11-1802/ts.201501016.
[11]SOSA N,ZAMORA M C,CHIRIFE J,et al.Spray-drying encapsulation of citral in sucrose or trehalose matrices:physicochemical and sensory characteristics[J].International Journal of Food Science and Technology,2011,46(10):2096-2102.DOI:10.1111/j.1365-2621.2011.02721.x.
[12]石燕,李如一,王辉,等.油脂微胶囊壁材乳清蛋白与阿拉伯胶相互作用研究[J].光谱学与光谱分析,2015,35(3):617-621.DOI:10.3964/j.issn.1000-0593(2015)03-0617-05.
[13]刘斯博,田少君,夏克东.亚麻籽油微胶囊芯材的释放条件及模拟缓释行为研究[J].中国油脂,2016,41(9):31-35.DOI:10.3969/j.issn.1003-7969.2016.09.007.
[14]牛广财,朱丹,王宪青,等.南瓜籽油微胶囊稳定性与缓释性能的研究[J].粮油加工,2009(12):80-82.DOI:10.3969/j.issn.1000-6850.2007.09.041.
[15]程超,李伟,范恩涛.鸭跖草黄酮类物质微胶囊化及其释放性能研究[J].食品科技,2007(7):135-137.DOI:10.3969/j.issn.1005-9989.2007.07.038.
[16]刘斯博.亚麻籽油微胶囊的制备及其释放性能研究[D].郑州:河南工业大学,2016:93.
[17]何慧子.OSA淀粉-黄原胶复配载体对CLA的保护及释放特性研究[D].无锡:江南大学,2016:56.
[18]石燕,刘凡,郑燚,等.微胶囊形成过程中酪蛋白与麦芽糊精相互作用研究[J].食品科学,2013,34(17):74-77.DOI:10.7506/spkx1002-6630-201317017.
[19]赵巍,王军,段长青,等.喷雾干燥法制备微胶囊化山葡萄籽油粉末油脂[J].中国粮油学报,2009,24(12):77-83.
[20]石燕,李如一,王辉,等.月见草油微胶囊的制备及微观结构分析[J].食品科学,2014,35(21):5-9.DOI:10.7506/spkx1002-6630-201421002.
[21]谭丰苹,陆彬,杨勋.激光共聚焦显微镜法分析载药微球的结构[J].华西医科大学学报,2002,33(3):360-363.DOI:10.3969/j.issn.1672-173X.2002.03.010.
[22]QIU C Y,ZHAO M M,DECKER E A,et al.Influence of anionic dietary fibers(xanthan gum and pectin)on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion[J].Food Research International,2015,74:131-139.DOI:10.1016/j.foodres.2015.04.022.
[23]WANG X H,LIU G,OU Q H,et al.FTIR study of white and green broad beans based on curve-fitting[J].Asian Agricultural Research,2013,5(12):111-113;116.
[24]SARKAR A G.Colloidal stability and interactions of milk-proteinstabilized emulsions in an artificial saliva[J].Food Hydrocolloids,2009,23(5):1270-1278.DOI:10.1016/j.foodhyd.2008.09.008.
[25]QIU Chaoying,ZHAO Mouming,DECKER E A,et al.Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions:gliadin,caseinate,and whey protein[J].Food Chemistry,2015,175:249-257.DOI:10.1016/j.foodchem.2014.11.112.
[26]刘凡.油脂微胶囊壁材主要成分相互作用研究及微观结构分析[D].南昌:南昌大学,2013:77.
[27]王白杨,肖新光,唐世华,等.明胶/Fe2S3纳米生物复合物形成反应的热力学及明胶构象变化[J].影像科学与光化学,2014,32(6):505-513.DOI:10.7517/j.issn.1674-0475.2014.06.505.
[28]卢雁,张玮玮,王公轲.FTIR用于变性蛋白质二级结构的研究进展[J].光谱学与光谱分析,2008,28(1):88-93.DOI:10.3964/j.issn.1000-0593.2008.01.021.
[29]何建川,邵阳,张波.蛋白质和变性蛋白质二级结构的FTIR分析进展[J].化学研究与应用,2012,24(8):1176-1180.DOI:10.3969/j.issn.1004-1656.2012.08.002.
[30]CHUNG C,SANGUANSRI L,AUGUSTIN M A.Invitro lipolysis of fish oil microcapsules containing protein and resistant starch[J].Food Chemistry,2011,124(4):1480-1489.DOI:10.1016/j.foodchem.2010.07.115.