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Synergistic interaction between exogenous and endogenous emulsifiers and its impact on in vitro digestion of lipid in crowded medium
- Source :
- Food chemistry. 299
- Publication Year :
- 2018
-
Abstract
- Control of lipid digestibility by various food components has received great attention in recent decades. However, there is limited literature on investigating the synergistic effect of exogenous emulsifiers and endogenous sodium cholate (SC) on lipid digestion in a simulated physiological crowded medium. In this work, the synergistic interaction of Tween80 and SC according to the regular solution theory, and the hydrolysis of lipid emulsions containing tricaprylin, glyceryltrioleate or soybean oil in crowding medium was studied. The results show that emulsions stabilized by a combination of Tween80 and SC showed higher digestion rate and transformation than those with Tween80 or SC. The digestion rate could be increased by polyethylene glycols (PEGn) with varying crowding degree. The denaturation temperature of the lipase was increased in macromolecular crowded medium. This work allows for better understanding of the interaction between the amphiphiles and the macromolecular crowding effect on lipase digestion in the physiological environment.
- Subjects :
- food.ingredient
Polysorbates
01 natural sciences
Soybean oil
Analytical Chemistry
Polyethylene Glycols
Hydrolysis
0404 agricultural biotechnology
food
Denaturation (biochemistry)
Food science
Sodium Cholate
Lipase
Triglycerides
biology
Chemistry
010401 analytical chemistry
Temperature
04 agricultural and veterinary sciences
General Medicine
040401 food science
Lipids
0104 chemical sciences
Soybean Oil
Emulsifying Agents
biology.protein
Digestion
Emulsions
Caprylates
Macromolecular crowding
Lipid digestion
Food Science
Subjects
Details
- ISSN :
- 18737072
- Volume :
- 299
- Database :
- OpenAIRE
- Journal :
- Food chemistry
- Accession number :
- edsair.doi.dedup.....84e5d1d58e3c3a0b05b0451d9ef56f9d