Effect of calcium on the kinetics of free fatty acid release during in vitro lipid digestion in model emulsions

被引：68

作者：

Ye, Aiqian ^{[1
]}

Cui, Jian ^{[1
]}

Zhu, Xiangqian ^{[1
]}

Singh, Harjinder ^{[1
]}

机构：

[1] Massey Univ, Riddet Inst, Palmerston North 4442, New Zealand

来源：

FOOD CHEMISTRY | 2013年 / 139卷 / 1-4期

关键词：

Lipid digestion; Oil-in-water emulsion; Calcium salts; Free fatty acid release; Gas chromatography; INTERFACIAL COMPOSITION; PANCREATIC LIPASE; HYDROLYSIS; ABSORPTION; LIPOLYSIS; DROPLETS; DIETARY;

D O I：

10.1016/j.foodchem.2013.02.014

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of different calcium salts on in vitro lipid digestion were examined by determining the free fatty acids released from various oil-in-water emulsions. The kinetics of the total and individual free fatty acids released by lipolysis were monitored by the pH-stat method and gas chromatography, respectively. The rate and the extent of free fatty acid release increased with an increase in the added calcium concentration, but the increase was dependent on the emulsifying agent. The effect of calcium was diminished when the emulsion contained phosphate. Soluble calcium salts, such as calcium gluconate, calcium acetate and CaCl2, had greater effects on the rate and extent of free fatty acid release than did insoluble salts, such as CaO and CaSO4, suggesting that the ionic state of calcium plays a critical role in lipid digestion in emulsions. The addition of calcium did not alter the profiles of the individual free fatty acids released. This study provides useful information for food formulation with respect to lipid digestion. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：681 / 688

页数：8

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