The Resource Behaviour of phospholipids-based emulsions tested under in vitro infant physiological conditions : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Chian Feng Ming

Behaviour of phospholipids-based emulsions tested under in vitro infant physiological conditions : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Chian Feng Ming

Label
Behaviour of phospholipids-based emulsions tested under in vitro infant physiological conditions : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University
Title
Behaviour of phospholipids-based emulsions tested under in vitro infant physiological conditions
Title remainder
a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University
Statement of responsibility
Chian Feng Ming
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
Gastric lipase is essential in lipid digestion in infants. As the rate of lipid digestion is influenced by the ability of lipase to bind at the interface, physiochemical characteristics and interfacial composition of the emulsion are proposed to have great impact on infant lipid digestion. Hence, this project aims in investigating the effect of phospholipids at the interface on the lipid digestion under infant physiological conditions. Model emulsions were prepared using different lipid systems (soy bean oil and anhydrous milk fat) and were stabilised by various phospholipids (egg lecithin, soy lecithin and milk fat phosopholipids). They were digested in an in vitro model where the digestion was conducted at pH 3.5 and 37°C under continuous stirring at 10 rpm for two hours. The changes in particle size, droplet charge and microstructure of the model emulsions during lipid digestion were followed at designated time intervals. It was discovered that phospholipids-stabilised emulsions were destabilised under infant gastric conditions at pH 3.5 and the presence of electrolytes. Besides, it was found out that lipolysis was inhibited as the concentration of phospholipids increased due to formation of excess phospholipids-lipase complexes which reduced the catalytic activity and availability of lipase. On the other hand, it was observed that an emulsion made from phospholipids with higher HLB values (4) was digested more readily than the one with higher HLB value (7). This may be due to phospholipids with higher HLB value stabilising oil-in-water emulsions more efficiently. In addition, an egg lecithin-stabilised emulsion was found to be less digestible than other phospholipids-stabilised emulsions as it contains high level of phosphatidylcholine (PC) which may form a stable film at the interface. Furthermore, as anhydrous milk fat (AMF) contains a higher amount of medium chain fatty acid, it was more prone to lipolysis. Lipid digestion was also limited by an adsorbed protein on the phospholipids layers at the interface.These findings are useful in formulating infant formula in terms of the proportion of different fat sources as well as manipulating the initial interfacial layer of emulsion droplets and subsequent fatty acid production--Abstract
Cataloging source
PU
http://library.link/vocab/creatorName
Chian, Feng Ming
Degree
BFoodTech(Hons)
Dissertation year
2014
Granting institution
Massey University
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Phospholipids
  • Lipids
  • Digestion
  • Emulsions
  • Infants
  • Baby foods
Target audience
specialized
Label
Behaviour of phospholipids-based emulsions tested under in vitro infant physiological conditions : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Chian Feng Ming
Instantiates
Production
Note
  • At head of title: Massey University, Singapore
  • At head of cover title: Massey University Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Milk ; IntralipidR ; Emulsifer ; Emulsion instability ; Infant digestive system -- Materials and methods -- Results and discussion. Physical analysis ; Chemical analysis -- Conclusion -- Recommendations
Dimensions
30 cm
Extent
ix, 64 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations
Label
Behaviour of phospholipids-based emulsions tested under in vitro infant physiological conditions : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Chian Feng Ming
Production
Note
  • At head of title: Massey University, Singapore
  • At head of cover title: Massey University Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Milk ; IntralipidR ; Emulsifer ; Emulsion instability ; Infant digestive system -- Materials and methods -- Results and discussion. Physical analysis ; Chemical analysis -- Conclusion -- Recommendations
Dimensions
30 cm
Extent
ix, 64 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations

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