Fillery-Travis A J, Foster L H, Robins M M
Institute of Food Research, Norwich Laboratory, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
Biophys Chem. 1995 May;54(3):253-60. doi: 10.1016/0301-4622(94)00136-8.
The emulsion phase formed within the stomach and duodenum during digestion of a fatty meal has been modelled using two physiological surfactants, the phospholipid L-alpha-phosphatidylcholine (PC) and the bile salt sodium taurocholate (NaT). Upon dilution of the phospholipid stabilised emulsions with a solution of NaT the bile salt became incorporated into the oil/water interface imparting a negative charge to the droplet surface. The magnitude of the droplet microelectrophoretic mobility for the mixed PC and NaT system was 47% of that found for emulsion droplets stabilised by NaT alone. But the electrostatic repulsion between droplets was not sufficient to account for the observed improvement in emulsion stability to coalescence. It is suggested that a residual liquid crystalline phospholipid interface is present imparting a significant steric component to the stabilisation of the emulsions droplets.
在消化高脂餐期间，胃和十二指肠内形成的乳剂相已使用两种生理性表面活性剂——磷脂L-α-磷脂酰胆碱（PC）和胆盐牛磺胆酸钠（NaT）进行了模拟。用NaT溶液稀释磷脂稳定的乳剂后，胆盐会掺入油/水界面，使液滴表面带负电荷。混合PC和NaT系统的液滴微电泳迁移率大小是仅由NaT稳定的乳剂液滴的47%。但是液滴之间的静电排斥力不足以解释观察到的乳剂聚结稳定性的提高。有人提出，存在残留的液晶磷脂界面，为乳剂液滴的稳定赋予了显著的空间位阻成分。
