Influence of gastric digestive reaction on subsequent in vitro intestinal digestion of sodium caseinate-stabilized emulsions.

摘要

In vitro intestinal lipid digestion and physicochemical and microstructural changes of sodium caseinate-stabilized emulsions were determined after emulsions had been digested in a model simulated gastric fluid containing pepsin for different times. Average size, size distribution, microstructure, proteolysis of interfacial proteins and lipolysis of emulsion droplets were monitored as a function of digestion time. Emulsion droplets underwent extensive droplet flocculation, with some coalescence together with proteolysis of interfacial proteins, in simulated gastric fluid, resulting in changes in droplet size and microstructure of the emulsions. In general, digestion in simulated gastric fluid containing pepsin accelerated coalescence of the emulsion droplets during subsequent digestion in simulated intestinal fluid containing pancreatic lipase. However, changes in the size, microstructure and proteolysis of interfacial proteins of emulsions under gastric conditions did not influence the rate and extent of lipid digestion in the subsequent intestinal environment. [This paper was presented at the Delivery of Functionality in Complex Food Systems Symposium held in Guelph, Canada, August 2011.]