The impact of HPMC structure in the modulation of in vitro lipolysis: The role of bile salts
作者： Víctor M. Pizones Ruiz-Henestrosa , Fernando A. Bellesi , Nerina A. Camino , Ana M.R. Pilosof
DOI: 10.1016/J.FOODHYD.2016.08.002
关键词: Lipid digestion 、 Emulsion 、 Chemistry 、 Cellulose 、 Cloud point 、 Organic chemistry 、 Lipolysis 、 Kinetics 、 Lipase 、 Polysaccharide 、 Chemical engineering
摘要: Abstract The behaviour of two hydroxypropylmethylcelluloses (HPMC), with different molecular structures: E5LV and E4M, has been analysed in the presence bile salts, both at oil-water interface (emulsion behaviour, interfacial properties ζ-potential) aqueous medium (particle size distribution analysis, cloud point temperature electrical conductivity). HPMCs emulsions experienced degrees rate lipolysis (E4M a higher lipid digestion than stabilized by E5LV) that were not related to differences weight/viscosity. Differences kinetics can be attributed interaction BS according methyl/hydroxypropyl ratio these HPMCs. self-assembly E4M cellulose, being more hydrophilic cellulose (with lower was hindered salts adsorption, thus developing untangling would increase available sites for lipase. These results allow better understanding mechanisms affect food it could design polysaccharides functional properties.
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