Influence of Oxidized Oils on Digestibility of Caseins in O/W Emulsions

This article aims to evaluate the impact of the reactions occurring between lipid oxidation products and proteins in emulsions on protein digestibility. This impact is evaluated in casein based emulsions containing oxidized soybean or fish oil (3%) in presence or absence of an emulsifier (0.3%). Emulsions are prepared using three oxidation levels and subsequently the impact on protein digestibility is evaluated after 24 h incubation at 4 °C. It is concluded that the composition of the interface in emulsions depends strongly upon the degree of oil oxidation and the presence of other emulsifiers. This article aims to evaluate the impact of the reactions occurring between lipid oxidation products and proteins in emulsions on protein digestibility. This impact is evaluated in casein based emulsions containing oxidized soybean or fish oil (3%) in presence or absence of an emulsifier (0.3%). Emulsions are prepared using three oxidation levels and subsequently the impact on protein digestibility is evaluated after 24 h incubation at 4 °C. It is concluded that the composition of the interface in emulsions depends strongly upon the degree of oil oxidation and the presence of other emulsifiers.
Source: European Journal of Lipid Science and Technology - Category: Lipidology Authors: Tags: Research Article Source Type: research