Pizones Ruiz-Henestrosa, V.M.; Bellesi, F.A.; Camino, N.A.; Pilosof, A.M.R."The impact of HPMC structure in the modulation of in vitro lipolysis: The role of bile salts" (2017) Food Hydrocolloids. 62:251-261
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The behaviour of two hydroxypropylmethylcelluloses (HPMC), with different molecular structures: E5LV and E4M, has been analysed in the presence of the bile salts, both at the oil-water interface (emulsion behaviour, interfacial properties and ζ-potential) and in the aqueous medium (particle size distribution analysis, cloud point temperature and electrical conductivity). HPMCs emulsions experienced different degrees and rate of lipolysis (E4M emulsions experienced a higher lipid digestion than emulsions stabilized by E5LV) that were not related to differences in the molecular weight/viscosity. Differences in the kinetics of lipolysis can be attributed to the interaction with BS according to methyl/hydroxypropyl ratio of these HPMCs. The self-assembly of the E4M cellulose, being the more hydrophilic cellulose (with a lower methyl/hydroxypropyl ratio than E5LV) was more hindered by the bile salts adsorption, thus developing a higher untangling at the interface that would increase the available sites for the lipase. These results allow a better understanding of the mechanisms that affect food emulsions digestion and it could allow to design polysaccharides stabilized emulsions with better functional properties. © 2016 Elsevier Ltd


Documento: Artículo
Título:The impact of HPMC structure in the modulation of in vitro lipolysis: The role of bile salts
Autor:Pizones Ruiz-Henestrosa, V.M.; Bellesi, F.A.; Camino, N.A.; Pilosof, A.M.R.
Filiación:Universidad de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Buenos Aires, Argentina
Palabras clave:Bile salts; Hydroxypropylmethylcellulose; Lipolysis; Methyl/hydroxypropyl ratio
Página de inicio:251
Página de fin:261
Título revista:Food Hydrocolloids
Título revista abreviado:Food Hydrocolloids


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---------- APA ----------
Pizones Ruiz-Henestrosa, V.M., Bellesi, F.A., Camino, N.A. & Pilosof, A.M.R. (2017) . The impact of HPMC structure in the modulation of in vitro lipolysis: The role of bile salts. Food Hydrocolloids, 62, 251-261.
---------- CHICAGO ----------
Pizones Ruiz-Henestrosa, V.M., Bellesi, F.A., Camino, N.A., Pilosof, A.M.R. "The impact of HPMC structure in the modulation of in vitro lipolysis: The role of bile salts" . Food Hydrocolloids 62 (2017) : 251-261.
---------- MLA ----------
Pizones Ruiz-Henestrosa, V.M., Bellesi, F.A., Camino, N.A., Pilosof, A.M.R. "The impact of HPMC structure in the modulation of in vitro lipolysis: The role of bile salts" . Food Hydrocolloids, vol. 62, 2017, pp. 251-261.
---------- VANCOUVER ----------
Pizones Ruiz-Henestrosa, V.M., Bellesi, F.A., Camino, N.A., Pilosof, A.M.R. The impact of HPMC structure in the modulation of in vitro lipolysis: The role of bile salts. Food Hydrocolloids. 2017;62:251-261.