Abstract：
The impacts of enzymatically produced acylglycerol and glycerin monostearate on the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules were investigated. Tuna oil was enzymatically produced and the resulting acylglycerol was mixed with tuna oil at 12.5% (w/w) to prepare a novel oil phase. This oil phase was stabilized by gelatin to prepare oil-in-water emulsions and subsequent microcapsules via complex coacervation. The tuna oil with glycerin monostearate (GMS) at 1 and 2% (w/w) were used as controls. Results showed that both acylglycerol and GMS significantly reduced the emulsion droplet size and zeta potential, while increasing the viscoelasticity and stability. The diacylglycerol/monoacylglycerol were involved in the oil/water interfacial layer formation by lowering interfacial tension and increasing droplet surface hydrophobicity. Overall, the changed emulsion properties promoted the complex coacervation and contributed to the formation of microcapsules with improved oxidative stability. Therefore, enzymatically produced acylglycerol can develop high-quality stable omega-3 microencapsulated novel food ingredients.
摘要：
研究了酶促产生的酰基甘油和单硬脂酸甘油酯对明胶稳定的omega-3乳液和微胶囊特性的影响。酶促产生金枪鱼油,并将所得酰基甘油与金枪鱼油以12.5%(w/w)混合以制备新的油相。通过明胶稳定该油相，以通过复合凝聚制备水包油乳液和随后的微胶囊。将具有1%和2%(w/w)的单硬脂酸甘油酯(GMS)的金枪鱼油用作对照。结果表明，酰基甘油和GMS均显着降低了乳液液滴尺寸和ζ电位，同时增加粘弹性和稳定性。二酰基甘油/单酰基甘油通过降低界面张力和增加液滴表面疏水性而参与油/水界面层的形成。总的来说,改变的乳液性质促进了复合凝聚，并有助于形成具有改善氧化稳定性的微胶囊。因此,酶法生产的酰基甘油可以开发出高质量稳定的omega-3微胶囊化的新型食品成分。
