Free fatty acid profiles of emulsified lipids during in vitro digestion with pancreatic lipase

► Free fatty acids released from emulsions during digestion were examined using GC. ► Protein-stabilized emulsions were prepared with milk fat, soya oil or fish oil. ► The free fatty acids released were related to the structure of triglycerides. ► Release of fatty acids was related to the length of...

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Veröffentlicht in:	Food chemistry 2013-08, Vol.139 (1-4), p.398-404
Hauptverfasser:	Zhu, Xianqian, Ye, Aiqian, Verrier, Timothee, Singh, Harjinder
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Digestion Emulsions Fatty Acids - chemistry Fatty Acids - metabolism Fish oil Food industries Free fatty acid release Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Humans In vitro lipid digestion Lipase - metabolism Lipid Metabolism Lipids - chemistry Milk and cheese industries. Ice creams Milk fat Models, Biological Molecular Structure Oil-in-water emulsions Pancreas - enzymology Pancreas - metabolism Soya bean oil Soybean Oil - chemistry Soybean Oil - metabolism Triglycerides - metabolism
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