The structuring mechanism and in vitro digestion of novel EPA-rich medium- and long-chain triacylglycerol oleogels
文献类型： 外文期刊
作者： Zhao, Suyuan 1 ; Zhu, Yan 1 ; Zhang, Liwen 1 ; Hu, Fang 1 ; Xu, Wei 1 ; Zheng, Mingming 1 ; Zhou, Yibin 1 ; Li, Shiyi 1 ;
作者机构： 1.Anhui Agr Univ, Coll Food & Nutr, Anhui Engn Res Ctr High Value Utilizat Characteris, Minist Agr & Rural Affairs,Key Lab Jianghuai Agr P, Hefei 230036, Peoples R China
2.Chinese Acad Agr Sci, Hubei Key Lab Lipid Chem & Nutr Oil Crops & Lipids, Natl & Local Joint Engn Lab, Key Lab Oil Seed Proc,Minist Agr,Oil Crops Res Ins, Wuhan 430062, Peoples R China
关键词： Triglyceride profiles; Oleogel; Structured lipids; EPA
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）
ISSN： 0023-6438
年卷期： 2025 年 215 卷
页码：
收录情况： SCI
摘要： In this study, fish oil (FO) and medium-chain triglyceride (MCT) was used to synthesize eicosapentaenoic acid (EPA) -rich medium- and long-chain triacylglycerol (MLCT). From the perspective of MLCT profile, the effects of MLCT (oil phase) on crystal structure, non-covalent interaction and in vitro digestion of monoglyceride oleogel were examined. The MML and LLM type triglycerides (MML structured triglycerides containing two mediumchain fatty acids and one long-chain fatty acid, LLM structured triglycerides containing one medium-chain fatty acid and two long-chain fatty acids) appeared in MLCT, but were not detected in FO and PM (physical mixture of MCT and FO). The TAG molecules in MLCT deeply participate in oleogel network construction through hydrogen bonding and van der Waals forces, which changed oleogel crystallization behavior. The G ', hardness, melting point of oleogels were FO-G > PM-G > MLCT-G > MCT-G. Final free fatty acid released level of oleogels were MLCT-G (90.01%) > MCT-G (75.30%) > PM-G (69.97%) > FO-G (67.07%). The newly generated MML and LLM in MLCT weaken oleogel structure and facilitate the digestion of fatty acids.
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