Abstract
Abstract Milk phospholipids have been used as functional ingredients in foods. However, there have been no reports on how the polarity of lipids affects their digestibility. This study aims to isolate milk phospholipids from dairy products, to characterize them chromatographically, and assess their digestibility and antioxidant activities in vitro. The results revealed that their lipolysis reaction rate constants were significantly different ( p 0.05 ) between milk phospholipids and triacylglycerols, and thus the degradation of both lipids complied with first-order reaction kinetics. Furthermore, the cellular uptake of milk phospholipids was determined with HT-29 cell model, and they were not found to be absorbed intact during intestinal digestion. Milk phospholipids exhibited significant antioxidant activity in vitro, while their cellular antioxidant activity was very limited. The results of this study provide useful information for the design of milk phospholipid-based carrier systems.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
