The exploration of milk fat crystallization in milk fat globules by confocal Raman microscopy

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2024-04-01 DOI:10.1016/j.foostr.2024.100372

Mads Eg Andersen , Ulf Andersen , Lars Wiking , Jan Trige Rasmussen , Milena Corredig , Sandra Beyer Gregersen

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Abstract

Crystallization behavior within oil-in-water emulsion is a key factor for the properties and stability of many food products. Confocal Raman microscopy is a promising method to study such complex structures in situ. This study aimed at evaluating the feasibility of confocal Raman microscopy for visualizing milk fat crystallization and establishing a reliable data acquisition and processing methodology. Milk fat globules from raw milk were fixated in an agarose gel and crystallized at different temperatures. Confocal Raman microscopy was applied to collect two-dimensional area scans and supporting images were obtained by polarized light microscopy. The results revealed differences in lipid characteristics, crystal formation, and spatial distribution as a result of crystallization. Specific C-C stretching vibrations at 1063, 1083, and 1125 cm-1 were found to indicate lipid chain mobility and provide quantitative information on crystallinity. Additionally, the study successfully identified the triple-layered milk fat globule membrane. Different approaches for processing spectroscopic data were compared, emphasizing the importance of proper data handling. This novel spectroscopy imaging approach has significant potential in enhancing our understanding of structural heterogeneities of crystallized structures within complex food matrices.

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共焦拉曼显微镜对牛奶脂肪球中牛奶脂肪结晶的探索

水包油型乳液的结晶行为是影响许多食品特性和稳定性的关键因素。共焦拉曼显微镜是现场研究这种复杂结构的一种很有前途的方法。本研究旨在评估共焦拉曼显微镜观察牛奶脂肪结晶的可行性，并建立可靠的数据采集和处理方法。将原料奶中的乳脂球固定在琼脂糖凝胶中，并在不同温度下结晶。共焦拉曼显微镜用于采集二维区域扫描，偏振光显微镜则用于获取辅助图像。结果显示，结晶后的脂质特征、晶体形成和空间分布存在差异。研究发现，1063、1083 和 1125 cm-1 处的特定 C-C 伸展振动可显示脂质链的流动性，并提供有关结晶度的定量信息。此外，该研究还成功鉴定了三层牛奶脂肪球膜。研究人员比较了不同的光谱数据处理方法，强调了正确处理数据的重要性。这种新型光谱成像方法在增强我们对复杂食品基质中结晶结构异质性的了解方面具有巨大潜力。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.