INRA, UR1268 Biopolymères Interactions Assemblages, F 44316 Nantes, France.
Food Funct. 2012 Dec;3(12):1302-9. doi: 10.1039/c2fo30031a.
During digestion, lipids undergo modifications of their colloidal and molecular structures, which depend on the digestive conditions and the composition of the digestive juices. The aim of this work was to evaluate whether gastric pH and pepsin modulate the colloidal evolution and the bioacessibility of fatty acids of an oil-in-water emulsion stabilized by a protein during in vitro digestion. The fate of BSA-stabilized rapeseed oil-in-water emulsion during gastric phase at pH 2.5 or 4.0 with or without pepsin and its consequences on intestinal lipolysis was measured in the simulated gastric and duodenal conditions. The pH had limited impact but pepsin favoured flocculation and coalescence of the droplets, modulating the early stage of lipolysis but not its final extent.
在消化过程中，脂质的胶体和分子结构会发生变化，这取决于消化条件和消化液的组成。本工作旨在评估胃 pH 值和胃蛋白酶是否会调节在体外消化过程中由蛋白质稳定的油水乳液中脂肪酸的胶体演变和生物利用度。在模拟胃和十二指肠条件下，测量了 pH 值为 2.5 或 4.0 时有无胃蛋白酶存在下，BSA 稳定的菜籽油乳液在胃相中以及其对肠脂解的影响。pH 值的影响有限，但胃蛋白酶促进了液滴的絮凝和聚结，调节了脂肪分解的早期阶段，但不影响其最终程度。
