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