Inhibitory effects of oat peptides on lipolysis: A physicochemical perspective

Yaqiong Zhang,Xiaomin Tang,Feiyang Li,Junping Zhang,Bo Zhang, Xin Yang,Yingxue Tang,Yanyan Zhang,Junfeng Fan,Bolin Zhang

Food Chemistry（2022）

引用 7|浏览6

暂无评分

摘要

•We first study the physical action of oat peptides (OPs) on lipid digestion.•OPs suppress lipase via both competitive and uncompetitive inhibition.•OPs inhibit lipid digestion via seriously destroying bile salt-stabilized emulsion.•OPs cause the wettability of bile salt deviation and thus instable emulsion.

查看译文

关键词

Emulsion stability,Lipase inhibition,Lipid digestion,Proteomics,Rheological properties,Contact angle

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要