Journal
FOOD HYDROCOLLOIDS
Volume 26, Issue 1, Pages 221-230Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2011.05.011
Keywords
beta-Lactoglobulin; Maillard conjugates; Emulsions; Dextrans; Stability; Gastric digestion; Lipid digestion
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Funding
- United States Department of Agriculture
- Massachusetts Department of Agricultural Resources
- Technion - Israel Institute of Technology
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There is considerable interest in controlling the digestibility of lipids within the human gastrointestinal tract. In this study, we examined the influence of coating lipid droplets with beta-lactoglobulin-dextran Maillard conjugates on their physicochemical stability and lipase digestibility under simulated gastrointestinal conditions. Initially, Maillard conjugates were prepared by dry-heating freeze-dried beta-lactoglobulin and dextran under controlled conditions (76% relative humidity, 60 degrees C, 24 h). Particle size and charge measurements showed that conjugation of beta-lactoglobulin with dextran altered lipid droplet responsiveness to pH (7.0-3.0), gastric pepsin (0-2 h), ionic strength (0-60 mM CaCl(2)), bile (0-25 mg/mL), and pancreatic lipase. Increasing the molecular weight of the dextran moieties attached to the beta-lactoglobulin molecules increased emulsion stability and slightly decreased lipid digestibility, which was attributed to an increase in steric repulsion. This research should facilitate the rational design of Maillard conjugates to improve emulsion stability, control lipid digestion, and deliver lipophilic bioactive components within the gastrointestinal tract. (C) 2011 Elsevier Ltd. All rights reserved.
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