期刊
FOOD CHEMISTRY
卷 180, 期 -, 页码 257-264出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.02.048
关键词
Oil-in-water emulsions; Laccase; Digestion; Free fatty acids; Multilayer; Crosslinking; pH-stat method; Salt; Electrostatic interactions
资金
- German Academic Exchange Service (DAAD)
- United States Department of Agriculture, NRI [2011-03539, 2013-03795]
In this study, membrane properties were modulated using layer-by-layer electrostatic depositioning in combination with salt and/or enzyme treatment to control the gastrointestinal fate of emulsified oils. Lipid droplets coated by a single-layer of biopolymers (gelatin) were prepared by high pressure homogenization. Lipid droplets coated by a double-layer of biopolymers (gelatin pectin) were prepared by electrostatically depositing sugar beet pectin on the gelatin-coated droplets. Laccase was added to the double-layer emulsions to covalently crosslink the adsorbed pectin molecules, whereas sodium chloride was added to modulate interfacial properties through electrostatic screening effects. Non-cross-linked and cross-linked double-layer emulsions (with and without salt) were then passed through a simulated gastrointestinal tract (GIT) that included mouth, gastric and intestinal phases. Free fatty acid release profiles suggested that the stability of the emulsified droplets within the GIT played a more important role in determining the rate and extent of lipid digestion than the initial interfacial layer properties. (C) 2015 Elsevier Ltd. All rights reserved.
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