School of Science, RMIT University, Bundoora, Melbourne, VIC 3083, Australia.
School of Science (Applied Chemistry and Environmental Science), RMIT University, Melbourne, VIC 3001, Australia.
Food Chem. 2020 Aug 30;322:126636. doi: 10.1016/j.foodchem.2020.126636. Epub 2020 Mar 19.
Inter-relationship between lactose crystallization (LC), the amount and composition of surface free fat (SFF); and their effect on physico-chemical properties of infant formula (IF) containing hydrolyzed and intact (non-hydrolyzed) whey protein in their composition were investigated at two temperatures (25 and 45 °C) and five RH (11-65%) conditions. Results varied with compositional variation of IF. LC increased exponentially with SFF in non-hydrolyzed IF powders. IF composition influenced LC and caused selective migration of triglycerides, resulting in higher proportion of unsaturated fats in SFF of powders with large lactose crystals and vice-versa. Increase in SFF with increased proportion of saturated fats in their composition, resulted in reduced wettability of powders. Overall, IF composition affects LC which influences the amount and type of fat migration to particle surface resulting in varying wettability of IF powders.
在两种温度（25 和 45°C）和五个相对湿度（RH）条件（11-65%）下，研究了乳糖结晶（LC）、表面游离脂肪（SFF）的含量和组成之间的相互关系，以及它们对含有水解和完整（未水解）乳清蛋白的婴儿配方（IF）的物理化学性质的影响。结果因 IF 的组成变化而有所不同。LC 在未水解 IF 粉末中随 SFF 呈指数增长。IF 的组成影响 LC，并导致甘油三酯的选择性迁移，从而导致具有大乳糖晶体的粉末的 SFF 中不饱和脂肪的比例更高，反之亦然。SFF 中饱和脂肪比例的增加导致粉末的润湿性降低。总的来说，IF 的组成会影响 LC，从而影响脂肪迁移到颗粒表面的数量和类型，导致 IF 粉末的润湿性不同。
