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Q.
Emulsification of fat takes place through
UP CPMTUP CPMT 2015Digestion and Absorption
Solution:
Emulsification is a process in which large aggregates of dietary triglyceride, which are virtually insoluble in an aqueous environment, must be broken down physically and held in suspension. It is done by bile salts. It is important to speed up the digestion of lipids. Bile salts play their first critical role in lipid assimilation by promoting emulsification. As derivatives of cholesterol, bile salts have both hydrophilic and hydrophobic domains (i.e., they are amphipathic). On exposure to a large aggregate of triglyceride, the hydrophobic portions of bile salts intercalate into it, with the hydrophilic domains remaining at the surface. Such coating with bile salts aids in breakdown of large aggregates or droplets into smaller and smaller droplets.