期刊
CARBOHYDRATE POLYMERS
卷 255, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2020.117491
关键词
beta-glucan; Arabinoxylan; Pectin; Depletion flocculation; Bridging flocculation; Lipolysis
资金
- Australian Research Council Centre of Excellence in Plant Cell Walls [CE1 10001007]
- China Scholarship Council
- University of Queensland
This study investigated the influence of food polysaccharides from different sources on microstructural and rheological properties of oil-in-water emulsions. The polysaccharides used were beta-glucan from oat, arabinoxylan from wheat, and pectin from apple. All polysaccharides increased the viscosity of emulsions and reduced lipid digestion rate and extent, with pectin showing the greatest effect.
The aim of this study was to investigate the influence of food polysaccharides from different sources on microstructural and rheological properties, and in vitro lipolysis of oil-in-water emulsions of canola oil stabilised by whey protein isolate. The polysaccharides used were beta-glucan (BG) from oat, arabinoxylan (AX) from wheat, and pectin (PTN) from apple. All polysaccharides added at 1 % w/v increased the viscosity of emulsions and promoted flocculation but with different mechanisms, BG and AX by depletion flocculation and PTN by bridging flocculation. Depletion flocculation was associated with an increase in viscosity of BG or AX-stabilised emulsions compared with BG/AX alone, whereas bridging flocculation with PTN caused a decrease in viscosity. All three polysaccharides reduced lipid digestion rate and extent, but the bridging flocculation induced by PTN had the greatest effect. This study has implications for better understanding the influence of carbohydrate polymers from cereals and fruits on lipid digestibility.
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