School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China.
Food Chem. 2022 Jan 30;368:130723. doi: 10.1016/j.foodchem.2021.130723. Epub 2021 Jul 28.
The effects of the fat crystal structure on lipid droplets digestion behaviors were investigated using an in vitro digestion model. The crystalline oil-in-water emulsions containing the same solid fat content (SFC) with different fat crystal sizes and polymorphic forms were fabricated by different storage protocols: constant-temperature and inconstant-temperature storage. Oral and gastric processing led to a significant increase (p < 0.05) in the d values of the two emulsions, and the two emulsions underwent partial coalescence and flocculation/aggregation. The free fatty acid (FFA) release profiles showed that the lipolysis extent decreased due to a larger crystal size. In addition, the two emulsions showed differences in beta polymorphism. This work further demonstrated that the FFA release could be modulated by the physical properties of the fat.
采用体外消化模型研究了脂肪晶体结构对脂滴消化行为的影响。通过不同的储存方案（恒温储存和非恒温储存）制备了具有相同固体脂肪含量（SFC）但脂肪晶体大小和多晶型形式不同的油包水乳状液。口腔和胃处理导致两种乳液的 d 值显著增加（p<0.05），并且两种乳液发生部分聚结和絮凝/聚集。游离脂肪酸（FFA）释放曲线表明，由于晶体尺寸较大，脂肪水解程度降低。此外，两种乳液表现出不同的β多晶型。这项工作进一步证明，FFA 的释放可以通过脂肪的物理性质来调节。
