期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 61, 期 2, 页码 410-417出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf303456a
关键词
Walnut oil bodies; in vitro digestion; confocal microscopy; transmission electron microscopy; multiple emulsion
资金
- Tertiary Education Commission, Ministry of Education, New Zealand
An oil body dispersion (11.3% fat) was prepared by wet disintegration of walnuts and was then subjected to a two-step model of in vitro digestion. In a gastric environment, proteolysis by pepsin led to the destabilization and coalescence of the oil bodies. Aggregation of the coalesced oil bodies was apparent under a confocal microscope, with aggregates up to 275 mu m in size. Pepsin-resistant peptides and proteins remained at the surface of the oil bodies, and some were further resistant to intestinal proteases. Under intestinal conditions, the hydrolysis of walnut triglycerides led to the spontaneous formation of a new type of multiple emulsions, ranging from 2 to 45 mu m in size and with protein material inside the inner water droplets. Transmission electron microscopy revealed the presence of a liquid-crystalline phase of bile salts and lipolytic products at the surface of the oil droplets and some bile salt crystals at the surface of the inner water droplets.
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