Journal
FOOD RESEARCH INTERNATIONAL
Volume 127, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2019.108768
Keywords
Pectin; Xanthan gum; Hydrolyzed rice glutelin; Emulsion; Gastrointestinal
Categories
Funding
- National Natural Science Foundation of China [31801484]
- Natural Science Foundation of Shandong Province [ZR2018BC061]
- Advanced Talents Foundation of Qingdao Agricultural University [6651118017]
- Special Funds for Taishan Scholars Project of Shandong Province [ts201712058]
- National Institute of Food and Agriculture, USDA, Massachusetts Agricultural Experiment Station [MAS00491]
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The effects of two anionic polysaccharides (pectin and xanthan gum) on the in vitro lipid digestibility of fish oilin-water emulsions stabilized by hydrolyzed rice glutelin (HRG) were determined. The emulsions were passed through a simulated gastrointestinal tract (GIT) consisting of mouth, stomach, and small intestine phases. The physicochemical properties of the colloidal particles in the gastrointestinal fluids (mean particle diameter, xi-potential, and structural organization) were monitored throughout the GIT. In addition, the kinetics of lipid digestion was characterized in the small intestine phase. Interestingly, the addition of polysaccharide led to a marked increase in both the rate and extent of lipid digestion, with the effect depending on polysaccharide type. For instance, the initial rates of lipid digestion were 8.6 +/- 0.6, 13.3 +/- 0.4 and 16.1 +/- 0.6% free fatty acids (FFA) released min(-1) for HRG emulsions containing no polysaccharides, pectin, and xanthan gum, respectively. Similarly, the calculated final extents of lipid digestion were 71.9 +/- 3.6, 97.7 +/- 3.2, and 100.0 +/- 3.8%, respectively. This was probably because the polysaccharides inhibited droplet flocculation, thereby increasing the surface area of lipids exposed to the digestive enzymes. Moreover, the polysaccharides may have interacted with other components involved in the lipid digestion process, such as enzymes, bile salts, and calcium ions. Our results may facilitate the design of plant-based functional foods and beverages that can control lipid digestion in the gastrointestinal tract.
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