Structural Mechanism and Hydrolysis Kinetics of In Vitro Digestion Are Affected by a High-Melting-Temperature
Solid Triacylglycerol Fraction in Bovine Milk Fat
Posted on 15.09.2021 - 07:15
High-melting-temperature solid triacylglycerol (TAG) is the main source of controversy with regard to the nutritional assessment of milk fat. This study investigated the microscopic changes and hydrolysis kinetics of milk fat globules (MFGs) reconstituted with butterfat and its primary fractions (30S, 20S, and 20L) during in vitro digestion. The 30S, 20S, and 20L on behalf of high-, medium- and low-melting-temperature fractions, respectively, had well-distinguished melting temperatures (42.1, 38.9, and 22.0 °C) and long-chain saturated TAG contents (19.3, 3.2, and 1.8%). The results revealed that the gastrointestinal fate of these butterfat fractions varied greatly with their TAG composition, and the gastric phase was a sensitive target in terms of the physiological site. The 20S- and 30S-reconstituted MFG emulsions during gastric digestion compared to that of 20L had higher extensive aggregation, lower hydrolysis extent (29.8, 28.0, and 57.3%, respectively), and slower apparent hydrolysis rate constants k (2.4, 2.1, and 6.1 min–1, respectively).
CITE THIS COLLECTION
Ren, Qingxi; Wang, Rongchun; Teng, Fei; Ma, Ying (2021): Structural Mechanism and Hydrolysis Kinetics of In Vitro Digestion Are Affected by a High-Melting-Temperature Solid Triacylglycerol Fraction in Bovine Milk Fat. ACS Publications. Collection. https://doi.org/10.1021/acs.jafc.1c03807
Select your citation style and then place your mouse over the citation text to select it.
higher extensive aggregationtemperature solid triacylglycerollower hydrolysis extentreconstituted mfg emulsionsmilk fat globuleshigh -, mediumdistinguished melting temperatures0 ° cgastric digestion comparedmilk fattemperature fractionshydrolysis kineticsgastric phasevitro </study investigatedstructural mechanismsensitive targetresults revealedprimary fractionsphysiological sitenutritional assessmentmicroscopic changesmain sourcek </gastrointestinal fate