Lipase digestibility of the oil phase in a water-in-oil-in-water emulsion

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• 作者：Saehun Mun (1)
  Yongdoo Choi (2)
  Yong-Ro Kim (1)
  
  1. Center for Food and Bioconvergence ; and Department of Biosystems and Biomaterials Science and Engineering ; Seoul National University ; Seoul ; 151-742 ; Korea
  2. Molecular Imaging and Therapy Branch ; National Cancer Center ; Goyang ; Gyeonggi ; 410-769 ; Korea
  
• 关键词：water ; in ; oil ; in ; water emulsion ; digestion ; lipase ; release
• 刊名：Food Science and Biotechnology
• 出版年：2015
• 出版时间：April 2015
• 年：2015
• 卷：24
• 期：2
• 页码：513-520
• 全文大小：382 KB
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

Hydrolysis of the oil phase in a water-in-oil-in-water (W/O/W) emulsion was studied using pancreatic lipase. The influence of the W/O volume fraction, lipase concentration, and concentration of emulsifiers used to prepare W/O/W emulsions on lipid digestion and release of encapsulated material were investigated. The extent of lipid digestion differed depending on the W/O volume and lipase concentration, and the amount of dye released was not dependent on the W/O content or lipase concentration. The concentration of emulsifiers did not affect the extent of digestion. The information obtained in this study will be useful for design of W/O/W emulsion formulations with controlled release profiles and lipid digestion.