Sequential transformation of the structural and thermodynamic parameters of the complex particles, combining covalent conjugate (sodium caseinate + maltodextrin) with polyunsaturated lipids stabilized by a plant antioxidant, in the simulated gastro-intestinal conditions in vitro

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Sequential transformation of the structural and thermodynamic parameters of the complex particles, combining covalent conjugate (sodium caseinate + maltodextrin) with polyunsaturated lipids stabilized by a plant antioxidant, in the simulated gastro-intestinal conditions in vitro

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作者：Anna S. Antipova ; Darya V. Zelikina ; Elena A. Shumilina ; Maria G. Semenova ; ^{mariagersem@mail.ru" class="auth_mail" title="E-mail the corresponding author}
关键词：Covalent conjugate ; Polyunsaturated lipid ; Complexation ; Plant antioxidant ; Digestion in vitro ; Release
刊名：Food Research International
出版年：2016
出版时间：October 2016
年：2016
卷：88
期：part_PA
页码：173-177
全文大小：725 K

文摘

•: The density of the complex particles is one of the key parameters for digestion
•: The elongated architecture of the complex particles facilitates the digestion
•: Decrease in the density of the complex particles facilitates the release of lipids
•: Composition of the GIT fluids has a great impact on the particle transformation
•: Thermodynamics of the pair particle interactions changes markedly in the GIT fluids