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Effects of water‐soluble soybean polysaccharide on rheological properties, stability and lipid digestibility of oil‐in‐water emulsion during in vitro gastrointestinal digestion
Author(s) -
Udomrati Sunsanee,
Pantoa Thidarat,
Gohtani Shoichi,
Nakajima Mitsutoshi,
Uemura Kunihiko,
Kobayashi Isao
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14420
Subject(s) - lipid digestion , emulsion , ingredient , chemistry , food science , rheology , digestion (alchemy) , polysaccharide , soybean oil , chromatography , in vitro , biochemistry , materials science , enzyme , lipase , composite material
Summary Water‐soluble soybean polysaccharide ( SSPS ) is a naturally occurring emulsifier. SSPS was used as the sole emulsifier to stabilize an oil‐in‐water (O/W) emulsion. The effects were investigated of different SSPS concentrations (3–20% (w/w)) on the lipid digestibility, rheological properties and stability of O/W emulsions during in vitro digestion model. The droplet size of the emulsions tended to increase during the oral phase because the emulsions were unstable and droplets coalesced, except with a SSPS concentration of 20% (w/w). The presence of SSPS markedly reduced the free fatty acid ( FFA ) content after its stabilized O/W emulsion passed through in vitro gastrointestinal digestion. The amount of FFA significantly decreased as the concentration of SSPS increased due to SSPS stabilization film on oil droplet surface and high viscous system. SSPS may be an attractive alternative ingredient to control the lipid digestibility of emulsions for various food products.