Question

Which of the following is important for the emulsification of fat?

• A. Trypsin
• B. Bile salts
• C. Pancreatic lipase
• D. Both b and c

Answer 1

The correct option is B Bile salts

Bile breaks down large drops of fat into a fine suspension of smaller droplets called micelles. This process is known as emulsification. Bile contains a large quantity of bile salts, which are responsible for the emulsification process.

After emulsification, emulsified fats begin to get broken down into diglycerides and monoglycerides by the action of pancreatic lipase. Pancreatic lipase itself does not take part in the emulsification of the fats.

Trypsin is a proteolytic enzyme and hence catalyses the breakdown of protein digestion products coming from the stomach.