Fluorescence imaging of spatial location of lipids and proteins during digestion of protein-stabilized oil-in-water emulsions: A simulated gastrointestinal tract study
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- 作者：Saehun Muna ; Jisu Kimb ; David Julian McClementsc ; d ; Yong-Ro Kima ; yongro@snu.ac.kr" class="auth_mail" title="E-mail the corresponding author ; Yongdoo Choib ; ydchoi@ncc.re.kr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Emulsions ; Interfacial properties ; Lipid digestion ; Confocal laser scanning microscopy ; Fluorescent dye-conjugated protein
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 March 2017
- 年：2017
- 卷：219
- 期：Complete
- 页码：297-303
- 全文大小：1424 K
文摘
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Protein-fluorescent dye conjugate was synthesized.
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Changes in location of proteins during digestion of O/W emulsions were visualized.
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Proteins remained attached to the lipid droplet in the mouth and stomach phases.
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After exposure to small intestine phase, conjugates tended to aggregate together.