添加牛奶脂肪球膜材料对婴儿配方奶粉中脂肪球界面构建的影响

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2023-12-29 DOI:10.1111/1471-0307.13039

Zhengyan Wu, Shan Zheng, Xianwei Yuan, Yanqiao Ji, Hongbo Li, RenQing DuoJie, AngDan SuoNan, Hongjuan Li, Jinghua Yu

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引用次数: 0

摘要

为了研究添加乳脂球膜（MFGM）材料是否能提高婴幼儿配方奶粉的脂肪稳定性，并研究脂肪球膜的构建机理，研究人员在原料中添加了乳脂球膜材料到婴幼儿配方奶粉中。结果表明，最佳添加量为 0.5%的 MFGM 材料可使婴儿配方奶粉获得更好的脂肪稳定性。重组牛奶中添加的 MFGM 材料的界面蛋白浓度高于对照样品。此外，激光共聚焦扫描显微镜图像显示，MFGM 材料参与了脂肪球的膜结构。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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

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

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.

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.