In Vitro Gastrointestinal Digestibility of Soybean Oil-in-Water Emulsion Droplets Stabilized by Polyglycerol Esters of Fatty Acid
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概要
- 論文の詳細を見る
The objective of this work was to investigate the influence of polyglycerol esters of monolaurate on the properties of soybean oil-in-water submicron emulsions, with dispersed phase of 1 wt% to 10 wt% soybean oil, passing through an in vitro digestion model. The addition of pancreatic lipase to the emulsions, either alone or in combination with bile extract, led to increases in mean droplet diameter and ζ-potential absolute values. The stability of the submicron emulsions against droplet flocculation and coalescence during gastrointestinal passage was strongly dependent on emulsifier type. The total amount of free fatty acids by the end of the digestion period was fairly similar, regardless of the type emulsifier used. When the dispersed phase concentrations decreased from 10 wt% to 1 wt%, the conversion to free fatty acids ranged from 36.2% to 91.5%.
- 2012-03-01
著者
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Yin Li-jun
College Of Food Science And Nutritional Engineering China Agricultural University
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Uemura Kunihiko
National Food Res. Inst. Ibaraki Jpn
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Nakajima Mitsutoshi
Graduate School Of Life And Environmental Sciences Univ. Of Tsukuba
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Uemura Kunihiko
Natiolan Food Research Institute
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Nakajima M
Food Engineering Division National Food Research Institute Naro
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Neves Marcos
Alliance For Research On North Africa (arena) University Of Tsukuba
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Kobayashi Isao
Food Engineering Division National Food Research Institute Naro
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Kobayashi Isao
Food Engineering Division National Food Research Institute
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Uemura Kunihiko
Food Engineering Division National Food Research Institute Naro
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Kobayashi Isao
National Food Res. Inst. Ibaraki Jpn
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WANG Zheng
Graduate School of Life and Environmental Sciences, University of Tsukuba
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NEVES Marcos
Graduate School of Life and Environmental Sciences, University of Tsukuba
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Neves Marcos
Graduate School Of Life And Environmental Sciences University Of Tsukuba
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Wang Zheng
Graduate School Of Life And Environmental Sciences University Of Tsukuba
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YIN Li-Jun
College of Food Science & Nutritional Engineering, China Agricultural University
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