This study was designed to investigate the formation of camellia oil body (OB) emulsion gels covalently cross-linked by oxidized polyphenols: catechin (OCT), caffeic acid (OCF), chlorogenic acid (OCA), and tannic acid (OTA). The structural characteristics, thermal stabilities, antioxidant activities, rheological properties, and lipid digestion kinetics of the cross-linked OB-polyphenol emulsion gels were studied. The results of free sulfhydryl and amino group contents, FT-IR, fluorescence spectroscopy, surface hydrophobicity and thermal stability analyses confirmed the formation of covalent interactions between polyphenols and OB emulsions. Based on the second-order structural kinetic model, OB emulsion gel cross-linked by OTA had stronger intermolecular interactions and more developed 3-D network structures than those of OCA, OCF and OCT. Furthermore, lipid digestion kinetics showed that the cross-linking of polyphenols with the OBs slowed down the disintegration of protein matrix under gastric conditions, resulting in delay the release of free fatty acid, which was confirmed by CLSM observations.

本研究旨在研究通过氧化多酚共价交联的山茶油体 (OB) 乳液凝胶的形成：儿茶素 (OCT)、咖啡酸 (OCF)、绿原酸 (OCA) 和单宁酸 (OTA)。研究了交联OB-多酚乳液凝胶的结构特征、热稳定性、抗氧化活性、流变学性质和脂质消化动力学。游离巯基和氨基含量、FT-IR、荧光光谱、表面疏水性和热稳定性分析的结果证实了多酚和OB乳液之间形成了共价相互作用。基于二级结构动力学模型，OTA交联的OB乳液凝胶比OCA、OCF和OCT具有更强的分子间相互作用和更发达的3-D网络结构。