Influence of tripolyphosphate cross-linking on the physical stability and lipase digestibility of chitosan-coated lipid droplets

Journal of Agricultural and Food Chemistry
Min HuD J McClements

Abstract

The impact of cross-linking chitosan with tripolyphosphate (TPP) on the physical stability and lipase digestibility of chitosan-coated lipid droplets was investigated. Relatively, high TPP levels (>or=0.004 wt %) promoted droplet aggregation and gravitational separation, which was attributed to charge neutralization and interdroplet cross-linking. Cross-linked chitosan-coated lipid droplets were formed at lower TPP levels that were relatively small (d approximately 450 nm), cationic (zeta approximately +60 mV), and stable to particle aggregation and gravitational separation (pH 3, 21 days). However, these droplets were highly unstable at pH 7 because of a reduction in net particle charge and weakened electrostatic repulsion. An in vitro lipid digestion model was used to study the impact of the chitosan coating on the digestibility of lipid droplets by pancreatic lipase (pH 7, bile salts, pancreatic lipase, and 5.0 mM CaCl(2)). The rate of lipid digestion decreased when the lipid droplets were coated with chitosan and decreased further when the chitosan coating was cross-linked with TPP. Indeed, both cross-linked and noncross-linked chitosan coatings were able to prevent lipid digestion under conditions simulating the small inte...Continue Reading

Citations

Feb 1, 2013·Journal of Agricultural and Food Chemistry·N P AdityaSanghoon Ko
Jan 10, 2010·Food & Function·David Julian McClements, Yan Li
Jun 28, 2011·European Journal of Pharmaceutical Sciences : Official Journal of the European Federation for Pharmaceutical Sciences·Jianing MengBi-Botti C Youan
Nov 3, 2010·Biomaterials·Yan LiuFranklin R Tay
Jul 20, 2010·Advances in Colloid and Interface Science·David Julian McClements, Yan Li
Dec 3, 2014·Ultrasonics Sonochemistry·Shabbar AbbasXiaoming Zhang
Jan 23, 2016·Journal of Food Science·Gail M BornhorstSerafim Bakalis
Nov 23, 2011·Food & Function·David Julian McClements, Hang Xiao

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