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Oil-in-water emulsions are common in food products: Mayonnaise and Hollandaise sauces – these are oil-in-water emulsions stabilized with egg yolk lecithin, or with other types of food additives, such as sodium stearoyl lactylate; Homogenized milk – an emulsion of milk fat in water, with milk proteins as the emulsifier
They are broken down into mono-and di-glycerides plus free fatty acids (but no free glycerol) by pancreatic lipase, which forms a 1:1 complex with a protein called colipase (also a constituent of pancreatic juice), which is necessary for its activity. The activated complex can work only at a water-fat interface.
Lipid metabolism is often considered the digestion and absorption process of dietary fat; however, there are two sources of fats that organisms can use to obtain energy: from consumed dietary fats and from stored fat. [5] Vertebrates (including humans) use both sources of fat to produce energy for organs such as the heart to function. [6]
Globules of fat are emulsified in the duodenum into smaller droplets by bile salts during food digestion, speeding up the rate of digestion by the enzyme lipase at a later point in digestion. Bile salts possess detergent properties that allow them to emulsify fat globules into smaller emulsion droplets, and then into even smaller micelles. This ...
Bile produced by the liver is made up of water (97%), bile salts, mucus and pigments, 1% fats and inorganic salts. [25] Bilirubin is its major pigment. Bile acts partly as a surfactant which lowers the surface tension between either two liquids or a solid and a liquid and helps to emulsify the fats in the chyme.
Bile helps in emulsification of fats and also activates lipases. In the large intestine, the passage of food is slower to enable fermentation by the gut flora to take place. Here, water is absorbed and waste material stored as feces to be removed by defecation via the anal canal and anus.
Metabolic water refers to water created inside a living organism through metabolism, by oxidizing energy-containing substances in food and adipose tissue. Animal metabolism produces about 107–110 grams of water per 100 grams of fat , [ 1 ] 41–42 grams of water per 100 g of protein , and 60 grams of water per 100 g of carbohydrate .
Perilipin 1A is a key protein regulator of lipolysis in adipose tissue. This lipid droplet-associated protein, when deactivated, will prevent the interaction of lipases with triglycerides in the lipid droplet and grasp the ATGL co-activator, comparative gene identification 58 (CGI-58) (a.k.a. ABHD5).