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53 2014

Journal of Food and Nutrition Research
Súhrny čísla 3 / 2014

Smoczyński, M. – Kiełczewska, K.
Fractal and physico-chemical analysis of cows’ milk fat globules after lipolysis
Journal of Food and Nutrition Research, 53, 2014, č. 3, s. 207-216

Michał Smoczyński, Chair of Dairy Science and Quality Management, Warmia and Mazury University, Oczapowskiego 7, 10-719 Olsztyn, Poland. Tel.:+48 89 5233211, e-mail: michal.smoczynski@uwm.edu.pl

Súhrn: The study investigated the effect of interface structure and bile salts on the process of milk fat globules hydrolysis under the influence of pancreatic lipase. The subject of this study were fat globules of standardized pasteurized milk, and lipid droplets of homogenized milk and milk homogenized with the addition of phosphatidylcholine. Titratable free fatty acids released, particle size distribution and changes in the emulsion system were monitored during hydrolysis of the investigated samples of milk. The presence of the phospholipid affected the formation of a lipid droplets membrane with various properties and deceleration of the lipolysis process in the presence of bile salts. The addition of bile salts resulted in intensification of the lipolysis process in the case of all samples of milk examined. Results achieved confirm the significant role of the structure and available area of the interface in the in vitro digestion process of milk fat under the influence of lipase. The fractal image analysis is a novel and useful approach to monitor changes in the emulsion system and may provide additional information on the lipolysis process.

Kľúčové slová: cows’ milk fat globules; lipase; bile salts; fractal analysis

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