影响婴儿配方奶粉质量的蛋白质因素：优化、限制和机遇

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2024-12-18 DOI:10.1016/j.cofs.2024.101264

Jiecheng Li , Fan Zhu

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引用次数: 0

摘要

婴儿配方奶粉是母乳的替代品，对婴儿的生长发育至关重要。婴儿配方奶粉的质量和营养价值对婴儿的健康有重要影响。这篇小型综述研究了影响婴儿配方奶粉质量的蛋白质因素，重点是婴儿配方乳剂的特性和奶粉的特性。在了解这些因素如何影响婴儿配方奶粉的消化率和过敏原以及婴儿生长的最新进展进行了讨论。此外，目前的观点和挑战，在配方和生产的婴儿配方强调。这篇小型综述强调了提高婴儿配方奶粉的营养成分和功能性能方面的进展，特别是在消化率、过敏原性和生长支持方面。

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Protein factors affecting the quality of infant formula: optimization, limitations, and opportunities

Infant formula serves as a substitute for breast milk and is crucial for infant growth and development. The quality and nutritional value of infant formula significantly impact infant health. This mini-review examines the protein-based factors that affect the quality of infant formula, focusing on the properties of the infant formula emulsion and the characteristics of the milk powder. Recent advancements in understanding how these factors influence the digestibility and allergenicity of infant formula as well as infant growth are discussed. Additionally, current perspectives and challenges in the formulation and production of infant formula are highlighted. This mini-review emphasizes the advances to enhance the nutritional profile and functional performance of infant formulas, particularly in terms of digestibility, allergenicity, and growth support.

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.