文献类型：期刊文献

英文题名：The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments

作者：Pan, Yanmo[1];Liu, Shucheng[1,2];Han, Zongyuan[1];Shen, Liping[1];Lan, Wei[1];Shao, Jun-Hua[3];Cheng, Kaixing[1];Liu, Yang[1];Xia, Qiuyu[1];Wang, Zefu[1];Sun, Qinxiu[1];Wei, Shuai[1]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Engn Technol Res Ctr Prefabricated, Zhanjiang 524088, Peoples R China;[2]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China;[3]Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Liaoning, Peoples R China

年份：2024

卷号：154

外文期刊名：FOOD HYDROCOLLOIDS

收录：SCI-EXPANDED(收录号：WOS:001229905300001)、、EI(收录号：20241615930552)、Scopus(收录号：2-s2.0-85190319216)、WOS

基金：This work was financially supported by the National Natural Science Foundation of China (32202086) , China Agriculture Research System (CARS -48) , PHD Start -up Fund Project of Guangdong Ocean University (060302042109) , and Postgraduate Education Innovation Project of Guangdong Ocean University (202243) .

语种：英文

外文关键词：Ultrasonic treatment; In vitro digestion; Emulsification stability; Fish oil oleogel; Spatial conformation; Fish myofibrillar protein

外文摘要：Fish oil contains rich EPA and DHA, but their low absorption rate and bioavailability in the gastrointestinal tract limit their physiological activity. Ultrasonic treatments can modify the spatial structure of myofibrillar proteins and influence their function. The microstructure, viscoelastic properties, spatial conformation, size and charge, interfacial characteristics were investigated in the emulsions with fish oil oleogels to clarify the mechanism between emulsification stability and lipid digestion by ultrasonic treatment. The results showed that ultrasonictreated (120 s or 150 W) fish myofibrillar protein had higher interfacial protein concentration and formed the more stable interfacial adsorption layer to wrap the fish oil oleogel with higher viscoelastic properties. The surface charge density was affected by adsorbed proteins, and higher interfacial adsorption capacity enhanced electrostatic repulsion and reduced the size. CLSM images also indicated that the droplet distribution was more uniform with smaller particle size. The increase in beta-sheets facilitated interfacial adsorption and emulsion stability, and hydrophobic force and disulfide bonds promoted the interactions between myofibrillar protein and fish oil oleogel. In the stomach, the demulsification and flocculation occurred, and beta-sheets increased along with hydrophobic forces and disulfide bonds, facilitating flocculation and aggregation as well as the increase in particle size. The electrostatic repulsion and spatial conformation altered the molecular interaction. In the intestine, the decreasing beta-sheets, hydrophobic force and disulfide bonds were conducive to the adsorption of bile salts and lipase/colipase. Hence, ultrasonic treatments simultaneously enhanced emulsion stability and lipid digestion.