School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food , Jiangnan University , Wuxi , Jiangsu 214122 , China.
Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01003 , United States.
J Agric Food Chem. 2018 Sep 19;66(37):9761-9769. doi: 10.1021/acs.jafc.8b02959. Epub 2018 Sep 11.
Human breast milk is a natural emulsion containing relatively large triacylglycerol droplets coated by a distinct interfacial layer known as the milk fat globule membrane (MFGM). The unique properties of the MFGM impact the release of nutrients from breast milk in an infant's gastrointestinal tract (GIT), but the membrane architecture is susceptible to disruption by industrial processes. To formulate infant formula that simulates the gastrointestinal behavior of breast milk, food manufacturers require knowledge of the impact of the interfacial properties on the gastrointestinal fate of fat globules. In this study, a simulated GIT was utilized to monitor the gastrointestinal fate of emulsified corn oil with different dairy emulsifiers, including sodium caseinate, lactoferrin (LF), whey protein isolate (WPI), and milk phospholipids (MPL) isolated from MFGM. The influence of droplet size on the gastrointestinal fate of the MPL-stabilized emulsions was also examined. Our findings provide valuable information for the optimization of infant formula and dairy-based nutritional beverages.
人乳是一种天然乳液，其中含有相对较大的三酰基甘油滴，这些滴被称为乳脂肪球膜 (MFGM) 的独特界面层所覆盖。MFGM 的独特性质会影响婴儿胃肠道 (GIT) 中母乳中营养素的释放，但该膜结构容易受到工业加工的破坏。为了配制模拟母乳在胃肠道行为的婴儿配方奶粉，食品制造商需要了解界面特性对脂肪球胃肠道命运的影响。在这项研究中，利用模拟胃肠道来监测不同乳制品乳化剂稳定的玉米油乳液的胃肠道命运，这些乳化剂包括酪蛋白酸钠、乳铁蛋白 (LF)、乳清蛋白分离物 (WPI) 和从 MFGM 中分离出的乳磷脂 (MPL)。还研究了液滴大小对 MPL 稳定乳液胃肠道命运的影响。我们的研究结果为人乳配方奶粉和基于乳制品的营养饮料的优化提供了有价值的信息。
