Effect of the addition of milk fat globule membrane materials to the construction of fat globule interface in infant formula

被引：4
|
作者：
Wu, Zhengyan [1 ]
Zheng, Shan [1 ]
Yuan, Xianwei [1 ]
Ji, Yanqiao [1 ]
Li, Hongbo [1 ]
Duojie, Renqing [2 ]
Suonan, Angdan [2 ]
Li, Hongjuan [1 ]
Yu, Jinghua [1 ]
机构：
[1] Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, Key Lab Food Nutr & Safety,Minist Educ, 29,13 Ave, Tianjin 300457, Peoples R China
[2] Qinghai Qilong Trading Co Ltd, Henan Qilong Ranch, Xining 811500, Qinghai, Peoples R China
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2024年 / 77卷 / 02期
关键词：
Milk fat globule membrane; Infant formula; Fat stability; Microstructure; Laser confocal scanning microscopy; IN-WATER EMULSIONS; EMULSIFYING PROPERTIES; SIZE DISTRIBUTION; LIPID-COMPOSITION; PROTEIN; STABILITY; PHOSPHOLIPIDS; BUTTERMILK; BOVINE; POWDER;
D O I：
10.1111/1471-0307.13039
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
To investigate whether the addition of milk fat globule membrane (MFGM) materials could improve the fat stability of infant formula and study the mechanism of membrane construction of fat globules, MFGM materials were added to infant formula in raw materials. The results showed that the optimal additional amount of MFGM materials was 0.5% to achieve better fat stability in the infant formula. The concentration of interfacial proteins in the reconstituted milk-added MFGM materials was higher than in the control sample. Moreover, the laser confocal scanning microscopy image showed that MFGM materials were involved in the membrane construction of fat globules. The addition of MFGM materials to infant formula can achieve better fat stability.image
引用
收藏
页码：497 / 509
页数：13
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