Abstract：
:The aim of this study was to gain knowledge about the role of triacylglycerol (TAG) composition in fatty acids (FA) of o/w emulsions on both the pancreatic lipolysis kinetics and the bioaccessibility of released products (i.e. contained within the bile salt micellar phase). A mathematical model was developed and its predictions were compared to a set of experimental data obtained during an in vitro digestion of a whey protein stabilized emulsion. Modeling results show that FA residues of TAG were hydrolyzed at specific rates, inducing different bioaccessibility kinetics. The estimated lipolysis rate constants of the studied FA (C8:0, C10:0≫C18:1 n-9≫C12:0>C14:0>C16:0≈C16:1 n-7>C22:6 n-3) were in close agreement with the available literature on the substrate specificity of pancreatic lipase. Results also suggest that lipolysis products are very rapidly solubilized in the bile salt mixed micelles with no fractionation according to the FA carbon chain.
journal_name
Food Chemjournal_title
Food chemistryauthors
Giang TM,Gaucel S,Brestaz P,Anton M,Meynier A,Trelea IC,Le Feunteun Sdoi
10.1016/j.foodchem.2015.08.125subject
Has Abstractpub_date
2016-03-01 00:00:00pages
1180-8eissn
0308-8146issn
1873-7072pii
S0308-8146(15)01334-5journal_volume
194pub_type
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