植物油体消化特性研究的进展

油体是植物种子贮存甘油三酯的天然细胞器,其内部是甘油三酯、外部由单层磷脂和结构蛋白组成的生物膜所覆盖,油体在食品中有广泛的应用前景。本文综述影响油体界面层的因素及界面层对油体消化特性的影响。油体界面层主要通过油体来源、提取条件和外源添加等方式进行调控,并将界面层分为天然界面层和复合界面层。天然界面层由磷脂和结构蛋白组成,油体在胃消化时会融合成大尺寸液滴,比表面的增加影响了肠阶段的游离脂肪酸释放；复合界面层是由外源性蛋白质、多糖或酚类物质与油体的天然界面层组成,消化过程中外源性蛋白质水解不彻底会产生多重乳液和胶束,多糖在油体表面形成了紧密的界面膜,酚类与油体表面的蛋白络合,这些变化影响了油脂的消化。本文为油体作为膳食脂质、功能营养素运载及产品开发提供一定的指导。

Research Progress on Digestive Characteristics of Plant Oil Bodies

Oil bodies (OBs) are the storage organelles for triglycerides. It was reported that each OB had a TAGs matrix core coated by one monolayer of phospholipids embedded with structural proteins. OBs have a wide application prospect in food. In this study, the effects of interfacial layers on the digestive characteristics of OBs were reviewed. The interfacial layer of OBs is mainly controlled by OBs source, extraction conditions and exogenous additions, and it is divided into natural interfacial layer and complex interfacial layers. The natural interfacial layer is composed of phospholipid and oleosins. During gastric digestion, OBs can coalesce into large droplets, and increase the specific surface area of OBs, which affects the release of free fatty acids. The complex interfacial layers are composed of exogenous proteins, polysaccharides or phenolics and natural interfacial layer. Incomplete hydrolysis of exogenous proteins may produce multiple emulsion and micelle during digestion. Polysaccharides can create the most densely interfacial monolayer. The phenolics are combined with the interfacial protein of OBs. These changes can affect the digestion of lipids. Therefore, this paper provides beneficial guidance for OBs as dietary lipid and product development.