Abstract：
:A whey protein isolate-rhodamine B conjugate (WPI-RB) was synthesized to visualize changes in the location of a protein emulsifier in oil-in-water emulsions during digestion. An oil-soluble dye (Nile Red) was used to visualize changes in the lipid phase during digestion. Protein-labeled and lipid-labeled emulsions were passed through a simulated gastrointestinal tract consisting of mouth, stomach, and intestinal phases, and changes in protein and lipid location and morphology were monitored using confocal laser scanning microscopy. The proteins remained attached to the lipid droplet surfaces in the mouth and stomach, but formed large aggregates in the small intestine. The lipid droplets were highly flocculated in the mouth, highly coalesced in the stomach, and fully digested in the small intestine. Our results show that conjugation of fluorescence dyes to protein emulsifiers is useful for direct visualization of their location, as well as for understanding the behavior of food emulsions within the gastrointestinal tract.
journal_name
Food Chemjournal_title
Food chemistryauthors
Mun S,Kim J,McClements DJ,Kim YR,Choi Ydoi
10.1016/j.foodchem.2016.09.158subject
Has Abstractpub_date
2017-03-15 00:00:00pages
297-303eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31557-6journal_volume
219pub_type
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