Digestion behaviour of chia seed oil encapsulated in chia seed protein-gum complex coacervates

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• 作者：Yakindra Prasad Timilsena^a ; ^b ; Raju Adhikari^b ; Colin J. Barrow^c ; Benu Adhikari^a ; ^b ; ^{benu.adhikari@rmit.edu.au}
• 关键词：Chia seed oil ; In-vitro digestion ; Oil-water interface ; Lipolysis ; Free fatty acids
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：66
• 期：Complete
• 页码：71-81
• 全文大小：1692 K
• 卷排序：66

文摘

Digestion pattern of chia seed oil (CSO) in its protein (CPI) and gum (CSG) coacervate was studied. Hydrolysis of CPI in gastric and intestinal stages produced cationic and anionic peptides. Most of encapsulated CSO (38–84%) was released in gastric stage. CPI-CSG shell was better able to deliver intact CSO to intestinal stage for digestion. Digestion of CSO occurred only in the intestinal stage due to the action of lipase.