Investigation of the in vitro digestion fate and oxidation of protein-based oleogels prepared by pine nut oil
文献类型： 外文期刊
作者： Guo, Yang 1 ; Yang, Xue 1 ; Bao, Yi-Hong 1 ; Zhao, Xin-Lei 1 ; Huang, Li 1 ; Chen, Zhong-Xiang 4 ; Ma, Ying 5 ; Lu, Wei-Hong 5 ;
作者机构： 1.Northeast Forestry Univ, Coll Forestry, 26 Hexing Rd, Harbin 150040, Heilongjiang, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Peoples R China
3.Heilongjiang Key Lab Forest Food Resources Utiliz, 26 Hexing Rd, Harbin 150040, Heilongjiang, Peoples R China
4.Chinese Acad Fishery Sci, Heilongjiang River Fisheries Res Inst, Beijing 150010, Peoples R China
5.Harbin Inst Technol, Sch Chem & Chem Engn, Harbin 150090, Peoples R China
关键词： Protein structuring; Oleogels; Digestive lipolysis; Free fatty acid release; Oxidation
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）
ISSN： 0023-6438
年卷期： 2022 年 164 卷
页码：
收录情况： SCI
摘要： Pine nut oil (PNO) was gelled by solvent exchange and absorption methods through soy protein-tannic acid covalent hydrogel. The current study aimed to compare the in vitro digestion of oleogels prepared by different methods: solvent exchange (network oleogel [SNO] and particulate oleogel [SPO]) and absorption methods (AO), and probe the effect of oleogelation on oxidation. Results showed that the preparation affected the physicochemical properties of oleogels; during in vitro digestion, lipolysis was delayed for the oleogels as compared to that for PNO, and the extent of lipolysis followed the order of AO > SNO > SPO > PNO. The fatty acid profile in the micelle fraction demonstrated enhanced solubilization of unsaturated fatty acids (UFAs), especially pinolenic acid. During storage, oleogels had lower peroxide, thiobarbituric acid, and conjugated diene values than PNO, indicating superior oxidation stability. Thus, this work provides valuable directions for designing a delivery system to facilitate UFAs digestion and improve the oxidation stability of PNO.
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