Yan Guosen, Zhao Pan, Shao Zhenbo, Li Yiting, Han Jie, Li Yan, Zhang Liebing
Beijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Food Chem X. 2025 May 12;28:102547. doi: 10.1016/j.fochx.2025.102547. eCollection 2025 May.
This study examines the interaction between phospholipids (PL) and proteins during the reconstitution of milk fat globule membranes (MFGM) and their effects on structure, properties, and fat crystallization behavior. Adding 0-0.45 % PL altered the MFGM composition, reduced interfacial protein concentration (27.49-37.88 × 10 g/m), interfacial tension (11.05-15.23 mN/m), and droplet sizes (1.53-2.16 μm), while increasing viscosity (20.39-25.11 mPa s), thus enhancing emulsion stability. High PL concentrations caused skin-like folding, increasing interfacial protein content (29.23-29.52 × 10 g/m) and droplet aggregation (1.68-1.71 μm). PL acted as a non-homogeneous nucleating agent, increasing microcrystal formation and nucleation sites but reducing initial crystallization temperature. The reduced mechanical strength of the MFGM decreased cream churning time and overrun, while higher viscosity reduced serum loss and increased hardness. These findings provide insights for improving aerated emulsion quality.
本研究考察了在乳脂肪球膜（MFGM）重构过程中磷脂（PL）与蛋白质之间的相互作用及其对结构、性质和脂肪结晶行为的影响。添加0 - 0.45%的PL会改变MFGM的组成，降低界面蛋白浓度（27.49 - 37.88×10 g/m）、界面张力（11.05 - 15.23 mN/m）和液滴尺寸（1.53 - 2.16μm），同时增加粘度（20.39 - 25.11 mPa·s），从而提高乳液稳定性。高PL浓度会导致类似皮肤的折叠，增加界面蛋白含量（29.23 - 29.52×10 g/m）和液滴聚集（1.68 - 1.71μm）。PL作为一种非均相成核剂，增加微晶形成和成核位点，但降低初始结晶温度。MFGM机械强度的降低缩短了奶油搅拌时间和膨胀率，而较高的粘度减少了血清损失并增加了硬度。这些发现为改善充气乳液质量提供了见解。
