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The Effect of Tripalmitin Crystallinity on Emulsion Lipid In Vitro Digestion

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dc.contributor.advisor Wright, Amanda Huynh, Sally 2014-09-11T15:50:42Z 2014-09-11T15:50:42Z 2014-09 2014-09-10 2014-09-11
dc.description.abstract The purpose of this study was to determine the impact of TAG crystallinity on digestibility using undercooled (Liquid-Emulsion) and crystalline (Solid-Emulsion) particles exposed to an in vitro model simulating upper gastrointestinal (GIT) digestive conditions. 10 wt% tripalmitin oil-in-water emulsions (d3,2~0.115 nm) with 0.9 wt% sodium dodecyl sulfate (SDS) were prepared. The Solid-Emulsion sample demonstrated complex melting behaviour, was predominantly in the β polymorph and contained a heterogeneous mixture of platelets, rods and spheres. Samples were exposed to conditions representative of gastric and duodenal conditions. In vitro duodenal lipolysis was more extensive for the Liquid-Emulsion (P<0.05). Gastric exposure (at pH 2 but not at 7) of the spherical Liquid-Emulsion induced partial crystallization (β) and coalescence and led to the presence of one melting peak (i.e. 62.1 ± 0.2 °C, β) in the Solid-Emulsion. SDS induced lipid crystallization and higher surface loads were observed for the Solid-Emulsion and for the Liquid-Emulsion at lower pH. Therefore, lipid droplet physical state impacted and was impacted by digestion. en_US
dc.language.iso en en_US
dc.rights Attribution-NonCommercial-NoDerivs 2.5 Canada *
dc.rights.uri *
dc.subject emulsion en_US
dc.subject lipids en_US
dc.subject digestion en_US
dc.subject crystallinity en_US
dc.subject polymorphism en_US
dc.subject undercool en_US
dc.title The Effect of Tripalmitin Crystallinity on Emulsion Lipid In Vitro Digestion en_US
dc.type Thesis en_US Human Health and Nutritional Sciences en_US Master of Science en_US Department of Human Health and Nutritional Sciences en_US
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Attribution-NonCommercial-NoDerivs 2.5 Canada Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 2.5 Canada