Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.718850
Title: Lipid based interfacial design of food emulsion for controlling the rate of GI-track digestion
Author: Zainol, Noorazwani
Awarding Body: University of Nottingham
Current Institution: University of Nottingham
Date of Award: 2016
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Abstract:
Delays in lipid digestion may impart a prolonged feeling of satiety, thus rendering this research highly relevant to the current world-wide efforts to combat obesity. Lipid digestion is an interfacial reaction, but it is possible to control the digestibility of lipid droplets by modifying the interfacial properties and structure. An in-vitro assessment of purified digalactosyldiacylglycerol (DGDG) in presence of sunflower lecithin, at the interface of oil-in-water (O/W) emulsions, has been shown to delay lipid digestion by preventing the adsorption of lipase onto the droplets surfaces. The suggested mechanism would hinder any bile salt attack, due to its galactose moieties as headgroup. However, as purified DGDG is commercially not available and expensive to use in food products, this study aimed to evaluate the efficacy of crude plant lipid extracts that are rich in DGDG to determine whether they can delay lipolysis when submitted to the in-vitro digestion model. Spinach was chosen partly because previous research had utilised purified DGDG, obtained from spinach. Pumpkin seed was another plant material used to investigate its inhibition properties as, in addition to containing DGDG, it is also reported to contain significant amounts of trigalactosyldiacylglycerol (TGDG) which may have an effect on the rate of lipolysis.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.718850  DOI: Not available
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