文献类型： 外文期刊

第一作者： Qi, Jin F.

作者： Qi, Jin F.;Jia, Cai H.;Shin, Jung A.;Woo, Jeong M.;Wang, Xiang Y.;Park, Jong T.;Hong, Soon T.;Lee, K-T.;Qi, Jin F.

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关键词： diacylglycerol;long-chain triacylglycerol;medium-chain triacylglycerol;pH-stat digestion model;simulated in vitro digestion model

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

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收录情况： SCI

摘要： In this study, a pH-stat digestion model and a simulated in vitro digestion model were employed to evaluate the digestion degree of lipids depending on different acylglycerols and acyl chain length (that is, diacylglycerol [DAG] compared with soybean oil representing long-chain triacylglycerol compared with medium-chain triacylglycerol [MCT]). In the pH-stat digestion model, differences were observed among the digestion degrees of 3 oils using digestion rate (k), digestion half-time (t(1/2)), and digestion extent (phi max). The results showed the digestion rate order was MCT > soybean oil > DAG. Accordingly, the order of digestion half-times was MCT < soybean oil < DAG. In simulated in vitro digestion model, digestion rates (k) and digestion half-times (t(1/2)) were also obtained and the results showed a digestion rate order of MCT (k = 0.068 min(-1)) > soybean oil (k = 0.037 min(-1)) > DAG (k = 0.024 min(-1)). Consequently, the order of digestion half-times was MCT (t(1/2) = 10.20 min) < soybean oil (t(1/2) = 18.74 min) < DAG (t(1/2) = 29.08 min). The parameters obtained using the 2 models showed MCT was digested faster than soybean oil, and that soybean oil was digested faster than DAG.

分类号： TS2