Canola Proteins Used as Co‐Emulsifiers with Phospholipids Influence Oil Oxidability, Enzymatic Lipolysis, and Fatty Acid Absorption in Rats,European Journal of Lipid Science and Technology

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Canola Proteins Used as Co‐Emulsifiers with Phospholipids Influence Oil Oxidability, Enzymatic Lipolysis, and Fatty Acid Absorption in Rats
European Journal of Lipid Science and Technology ( IF 1.8 ) Pub Date : 2020-08-05 , DOI: 10.1002/ejlt.202000134
Christine Bourgeois _{1,

2} , Leslie Couëdelo ₃ , Muriel Subirade ₁ , Maud Cansell ₂

Affiliation

The objective of this study is to formulate and characterize oil‐in‐water emulsions with plant‐derived ingredients only, that is, proteins extracted from canola oil bodies, used as co‐emulsifiers with a canola lecithin, and to assess their suitability for food applications. Using the protein extract increases the chemical stability of rapeseed oil emulsions toward oxidation, based on the delay in conjugated diene formation under accelerated storage conditions, and favors pancreatic lipase activity. Bioaccessibility of rapeseed fatty acids is compared in lymph‐duct‐cannulated rats fed oil or emulsion. Fatty acid absorption by the intestine is increased by 78% when the oil is emulsified with canola proteins as co‐emulsifier: 28.7 mg mL⁻¹ versus 16.1 mg mL⁻¹ for oil (p < 0.05). In vitro lipolysis results are in overall agreement with fatty acid absorption in vivo.

中文翻译：

芥花籽油蛋白与磷脂共乳化剂会影响大鼠的油氧化性，酶促脂解和脂肪酸吸收

这项研究的目的是仅使用植物衍生成分来配制和表征水包油乳液，即从低芥酸菜子油体中提取的蛋白质，与低芥酸菜子卵磷脂一起用作乳化剂，并评估其在食品中的适用性。应用程序。基于蛋白质在加速储存条件下共轭二烯形成的延迟，使用蛋白质提取物可提高菜籽油乳液对氧化的化学稳定性，并有利于胰腺脂肪酶的活性。在饲喂油或乳剂的淋巴管插管大鼠中比较了油菜籽脂肪酸的生物可及性。当油菜籽蛋白作为乳化剂乳化时，肠油对脂肪酸的吸收增加了78％：28.7 mg mL ^-1与油的16.1 mg mL ^-1（p <0.05）。体外脂解结果与体内脂肪酸吸收总体上是一致的。

更新日期：2020-08-05

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