Zhao Pu, Ji Guozhi, Lin Ruixue, Zhang Li, Li Feng, Zhang Shuwen, Chen Yun, Wei Wei, Wang Xingguo
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Inner Mongolia Enterprise Key Laboratory of Dairy Nutrition, Health & Safety, Inner Mongolia Mengniu Dairy (Group) Co. Ltd., Huhhot 011500, China.
J Dairy Sci. 2024 Jul;107(7):4320-4332. doi: 10.3168/jds.2023-24462. Epub 2024 Mar 8.
In this study, milk fat globule membrane (MFGM) ingredients enriched in polar lipids were prepared using membrane filtration, including microfiltration, diafiltration, and ultrafiltration from butter serum powder. Polar lipids (phospholipids, sterols, and gangliosides) in prepared MFGM ingredients were analyzed by P nuclear magnetic resonance spectroscopy, GC-MS, and ultra-performance liquid chromatography (UPLC)-MS/MS, respectively. The lipolysis degree and microstructure of MFGM ingredient and soybean lecithin (SL) emulsions during in vitro digestion were also analyzed. Microfiltration showed higher concentration efficiency than ultrafiltration, which increased by 2.16% and 2.73% in phospholipids, respectively. Moreover, diafiltration concentrated more polar lipids (6.39% of phospholipids) than microfiltration. Milk fat globule membrane ingredients had high levels of sphingomyelin (1.27%-1.36%) and ratio of GD to GM is 9.25- to 9.88-fold. The different lipolysis behaviors between MFGM ingredient emulsions and SL emulsions were correlated with their different polar lipid compositions. Phospholipids from both MFGM ingredients and SL could help maintain the initial structure during the gastric digestion. These results could provide a scientific basis for developing high-polar-lipids food, particularly infant formulas and special functional foods.
在本研究中，采用膜过滤法，包括微滤、渗滤和超滤，从黄油乳清粉中制备了富含极性脂质的乳脂肪球膜（MFGM）成分。分别采用磷核磁共振波谱法、气相色谱 - 质谱联用法和超高效液相色谱 - 串联质谱法（UPLC - MS/MS）对制备的MFGM成分中的极性脂质（磷脂、甾醇和神经节苷脂）进行了分析。还分析了MFGM成分和大豆卵磷脂（SL）乳液在体外消化过程中的脂解程度和微观结构。微滤显示出比超滤更高的浓缩效率，磷脂含量分别提高了2.16%和2.73%。此外，渗滤比微滤浓缩了更多的极性脂质（磷脂的6.39%）。乳脂肪球膜成分含有高水平的鞘磷脂（1.27% - 1.36%），GD与GM的比例为9.25至9.88倍。MFGM成分乳液和SL乳液之间不同的脂解行为与其不同的极性脂质组成相关。MFGM成分和SL中的磷脂都有助于在胃消化过程中维持初始结构。这些结果可为开发高极性脂质食品，特别是婴儿配方奶粉和特殊功能食品提供科学依据。
