Heat-induced aggregation of thylakoid membranes affect their interfacial properties

Food & Function
Karolina ÖstbringCharlotte Erlanson-Albertsson

Abstract

Many of our most popular lipid containing foods are in emulsion form. These foods are often highly palatable with high caloric density, that subsequently increases the risk of overconsumption and possibly lead to obesity. Regulating the lipid bioavailability of high-fat foods is one approach to prevent overconsumption. Thylakoids, the chloroplast membrane, creates a barrier around lipid droplets, which prolong lipolysis and increase satiety as demonstrated both in animal and human studies. However, a reduced lipase inhibiting capacity has been reported after heat treatment but the mechanism has not yet been fully established. The aim of this study was to investigate thylakoids' emulsifying properties post heat-treatment and possible links to alterations in lipase inhibiting capacity and chlorophyll degradation. Heat-treatment of thylakoids at either 60 °C, 75 °C or 90 °C for time interval ranging from 15 s to 4 min reduced ability to stabilise emulsions, having increased lipid droplets sizes, reduced emulsification capacity, and elevated surface load as consequence. Emulsifying properties were also found to display a linear relationship to both chlorophyll and lipase inhibiting capacity. The correlations support the hypothesis ...Continue Reading

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Citations

Dec 20, 2016·Soft Matter·A Tamayo TenorioA J van der Goot
Aug 18, 2017·Journal of the Science of Food and Agriculture·Karolina ÖstbringMarilyn Rayner

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