Abstract
ABSTRACTAn in vitro procedure that approximates many of the conditions prevailing in the human duodenum was further refined and used to study the effect of dietary fibers on the rate of lipase‐catalyzed hydrolysis of olive oil. Increasing bile salt concentration over the range of 2–8 mM caused a marked increase in the rate of lipid hydrolysis, both in the presence and absence of red wheat bran. Stirring speed (20–90 rpm) had no significant effect on the rate of lipolysis in the absence of fiber, whereas in the presence of fiber an increase in stirring speed was often accompanied by an increase in the rate of lipolysis. Fiber inhibition was sometimes observed regardless of stirring speed. Sequence of addition of reactants influenced the rate of lipolysis. Attention to these variables is clearly important if meaningful, reproducible results are desired.
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