Question

Why is the emulsification of fats not referred to as an enzymatic reaction?

Answer 1

Explanation:

The breakdown of fat globules in the duodenum into the droplets, which provide a larger surface area on which the enzyme lipase can act to digest the fats into the fatty acids and glycerol is called the emulsification of fats. Now, these emulsified fats are acted upon by the pancreatic lipase and intestinal lipase to break down into fatty acids and glycerol

Answer 2

Answer:

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Explanation:

The breakdown of fat globules in the duodenum into the droplets, which provide a larger surface area on which the enzyme lipase can act to digest the fats into the fatty acids and glycerol is called the emulsification of fats. Now, these emulsified fats are acted upon by the pancreatic lipase and intestinal lipase to break down into fatty acids and glycerol.