In Situ Monitoring of Nanostructure Formation during the Digestion of Mayonnaise.

摘要: Triglycerides in food products such as mayonnaise are a vital source of energy and essential for complete healthy diet. Their molecular structures consist glycerol backbone esterified with fatty acids on the two outer middle positions. During digestion triglycerides by pancreatic lipase small intestine, ester bonds positions hydrolyzed, leading to amphiphilic monoglycerides free products. Depending their chain length degree saturation, these can self-assemble into variety excess water. In this study, we report discovery highly ordered nanostructures inside emulsion droplets during vitro under simulated vivo conditions using time-resolved synchrotron small-angle X-ray scattering. The formation is most likely linked function carrier controlled release system nutrients, especially poorly water-solub...