Micellization of Beta-Carotene from Soy-Protein Stabilized Oil-in-Water Emulsions under In Vitro Conditions of Lipolysis

@article{Nik2011MicellizationOB,
  title={Micellization of Beta-Carotene from Soy-Protein Stabilized Oil-in-Water Emulsions under In Vitro Conditions of Lipolysis},
  author={Amir Malaki Nik and Amanda J Wright and Milena Corredig},
  journal={Journal of the American Oil Chemists' Society},
  year={2011},
  volume={88},
  pages={1397-1407}
}
The details of the interfacial changes occurring during digestion of an oil-in-water emulsion stabilized with soy protein isolate (SPI) and the impact of the changes on lipolysis and subsequent release of β-carotene (BC) were studied using a two-step in vitro digestion model with varying composition containing bile salts (BS), colipase (COL), phospholipids (PL), and phospholipase A2 (PLA2). The hydrolysis of the interfacial layer by pepsin resulted in significant changes in the emulsion droplet… CONTINUE READING

Similar Papers

Citations

Publications citing this paper.
SHOWING 1-8 OF 8 CITATIONS