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The Light Microscopy Of Triglyceride Digestion, John S. Patton, Russel D. Vetter, Margit Hamosh, Bengt Borgstrom, Mats Lindstrom, Martin C. Carey
The Light Microscopy Of Triglyceride Digestion, John S. Patton, Russel D. Vetter, Margit Hamosh, Bengt Borgstrom, Mats Lindstrom, Martin C. Carey
Food Structure
During fat digestion (lipolysis) a number of physiochemical events can be seen directly by light microscopy. Hydrolysis of emulsified fat droplets bylipases at pHs above about 6.5 proceeds with the formation of visible product phases that may include both crystalline as well as liquid crystalline phases. The crystalline phase is primarily calcium-fatty acid soap and its formation is favored by high calcium concentrations, alkaline pHs, and inhibited by low pH and monoglycerides. The formation of liquid crystalline product phases are favored by low calcium-concentrations. monoglycerides and lipid saturated bile salt solutions. Both phases are solubilized by bile salts but the …