{"title":"The Effect of Carboxymethyl Cellulose on the Stability of Emulsions Stabilized by Whey Proteins under Digestion in vitro and in vivo","authors":"D. Leskauskaite, I. Jasutiene, M. Kersiene, E. Malinauskyte, P. Matusevicius","volume":79,"journal":"International Journal of Nutrition and Food Engineering","pagesStart":538,"pagesEnd":544,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/16316","abstract":"<p>In vitro gastro-duodenal digestion model was used to&nbsp;investigate the changes of emulsions under digestion conditions. Oil&nbsp;in water emulsions stabilized by whey proteins (2%) and stabilized&nbsp;by whey proteins (2%) with addition of carboxymethyl cellulose&nbsp;(0.75%) as gelling agent of continuous phase were prepared at pH7.&nbsp;Both emulsions were destabilized under gastric conditions; however&nbsp;the protective role of carboxymethyl cellulose was indicated by&nbsp;recording delay of fat digestibility of this emulsion. In the presence of&nbsp;carboxymethyl cellulose whey proteins on the interfacial surface of&nbsp;droplets were more resistant to gastric degradation causing limited&nbsp;hydrolysis of fat due to the poor acceptability of lipids for the&nbsp;enzymes. Studies of emulsions using in vivo model supported results&nbsp;from in vitro studies. Lower content of triglycerides in blood serum&nbsp;and higher amount of fecal fat of rats were determined when rats&nbsp;were fed by diet containing emulsion made with whey proteins and&nbsp;carboxymethyl cellulose.&nbsp;<\/p>\r\n","references":"<p>[1] H. Singh, A. Sarkar, \u201cBehaviour of protein-stabilised emulsions under\r\nvarious physiological conditions\u201d. Advances in Colloid and Interface\r\nScience, vol. 165, no. (1), pp. 47\u201357, June 2011.\r\n[2] A. M. Nik, A. J. Wright, M. 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