Impact of fat content on the modulation of viscosity, microstructure and enzymatic hydrolysis of UHT milk during simulated gastrointestinal digestion

Digestion of ultra‐high temperature milk with different levels of fat content was examined in vitro under semi‐dynamic conditions with real‐time measurements of viscosity. All milk viscosity increased during the gastric phase despite digestive fluid dilution due to protein aggregation. Higher fat fo...

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Bibliographic Details
Published in:International journal of dairy technology 2024-02, Vol.77 (1), p.59-70
Main Authors: Iqbal, Shahid, Zhang, Ping, Wu, Peng, Ge, Anlei, Kirk, Timothy V., Chen, Xiao Dong
Format: Article
Language:English
Subjects:
Digestion
Digestive system
Dilution
Gastrointestinal tract
High temperature
Lipid content
Lipolysis
Microscopy
Microstructure
Milk
Milk digestion
Protein interaction
Proteolysis
Rheological properties
Rotational viscometer
Triglycerides
Ultrahigh temperature
Viscosity
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Summary:Digestion of ultra‐high temperature milk with different levels of fat content was examined in vitro under semi‐dynamic conditions with real‐time measurements of viscosity. All milk viscosity increased during the gastric phase despite digestive fluid dilution due to protein aggregation. Higher fat formulations presented greater viscosity and denser microstructure with larger mean droplet size. It experienced faster proteolysis and lipolysis throughout digestion with 524 μmol free fatty acids released compared with semi‐skimmed milk (467 μmol), but had lower conversion of triglycerides at the intestinal phase terminus. This study has provided a rheological understanding of the dynamics of UHT milk digestion as impacted by fat content. This study examined the in vitro digestion of ultrahigh temperature (UHT) milks with different fat contents under semi‐dynamic conditions with real‐time measurements of viscosity. Full cream milk released more free fatty acids via lipolysis but at lower conversion rate than skim and semi‐skimmed milks.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.13022