College of Food Science & Nutritional Engineering, Key Laboratory of Functional Dairy, Ministry of Education, China Agricultural University, Beijing 100083, China.
College of Food Science & Nutritional Engineering, Key Laboratory of Functional Dairy, Ministry of Education, China Agricultural University, Beijing 100083, China.
Food Chem. 2022 Apr 16;374:131538. doi: 10.1016/j.foodchem.2021.131538. Epub 2021 Nov 8.
The different TAG, interfacial properties and digestion rate between goat and cow milk fat globules were investigated. The mechanism of their different lipid digestion was also elucidated. Raw goat milk fat globules had smaller size, less large molecular weight and unsaturated TAG, larger liquid-ordered region and fewer glycoproteins, which contributed to the higher digestion rate than cow milk. After homogenization, the goat lipids also had higher digestion rate that was attributed to the special structure of easy-to-digest TAG and less glycosylated molecules not globule size. More integrated phospholipid layers and glycosylated molecules of HTST milk fat globules resulted in a lower lipid digestion rate than other processed milks. No difference in digestion rate between pasteurized goat and cow milk fat globules might be explained by the more denatured proteins and glycosylated molecules, respectively. Therefore, the TAG and interfacial properties contributed to different digestion between goat and cow milk fat globules.
研究了山羊奶和牛奶脂肪球之间不同的 TAG、界面特性和消化率，并阐明了它们脂质消化不同的机制。生山羊奶脂肪球的粒径更小，大分子质量和不饱和 TAG 较少，有序液体区域较大，糖蛋白较少，这导致其消化率高于牛奶。均质化后，山羊乳脂也具有更高的消化率，这归因于易于消化的 TAG 的特殊结构和较少的糖化分子而不是脂肪球的大小。超高温瞬时处理乳脂肪球具有更多的整合磷脂层和糖化分子，导致其脂质消化率低于其他加工乳。巴氏杀菌山羊奶和牛奶脂肪球之间消化率没有差异，可能分别归因于更多的变性蛋白质和糖化分子。因此，TAG 和界面特性导致了山羊奶和牛奶脂肪球之间的不同消化。
