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Attenuation of Palm Stearin Emulsion Droplet in Vitro Lipolysis with Crystallinity and Gastric Aggregation
Journal of Agricultural and Food Chemistry ( IF 6.1 ) Pub Date : 2018-09-24 00:00:00 , DOI: 10.1021/acs.jafc.8b02636
Surangi H. Thilakarathna 1 , Amanda J. Wright 1
Affiliation  

Emulsions with partially crystalline solid (SE) and undercooled-liquid (LE) droplets with equivalent droplet sizes (centering ∼416 nm), surface charges (∼−56 mV), and spherical morphologies were prepared by hot microfluidization based on 10% palm stearin and 0.4% Span 60. Lipid crystallinity attenuated early gastroduodenal lipolysis in vitro (p < 0.05), both with and without inclusion of a gastric phase (p < 0.05). Gastric exposure, in particular acidic pH, led to partial coalescence of SE and flocculation and partial crystallization of LE, and it attenuated the rate and extent of lipolysis in both samples. In vitro shear conditions further impacted colloidal stability, particularly for SE, with implications for digestibility. Although lipid crystallinity consistently attenuated early lipolysis, gastric-phase SE partial coalescence had a relatively greater impact on digestibility than did droplet physical state. These findings show that a complex interplay exists among a droplet’s physical state, colloidal properties, and digestion conditions, which combine to impact emulsion in vitro lipolysis.

中文翻译:

结晶度和胃液团聚作用对棕榈硬脂乳状液体外脂解的衰减作用

通过基于10%棕榈硬脂的热微流化制备具有部分结晶固体(SE)和过冷液体(LE)液滴的乳液,这些液滴具有相同的液滴尺寸(中心〜416 nm),表面电荷(〜56 mV)和球形形态和0.4%司盘60脂的结晶度在体外(减毒早期胃脂肪分解p <0.05),具有和不包含胃相的(p<0.05)。胃暴露,特别是酸性pH,导致SE的部分聚结,LE的絮凝和部分结晶,并减弱了两个样品中脂解的速率和程度。体外剪切条件进一步影响了胶体稳定性,特别是对于SE,对消化率有影响。尽管脂质的结晶性持续减弱了早期的脂解作用,但相比小滴的物理状态,胃SE的部分聚结对消化率的影响相对更大。这些发现表明,液滴的物理状态,胶体性质和消化条件之间存在复杂的相互作用,这些相互作用共同影响乳液的体外脂解。
更新日期:2018-09-24
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