The Truyen T, Orsi F
Nahrung. 1977;21(1):37-43.
The results obtained from 6 milk powders (produced by different procdures) show that the proportion of unsaturated components is considerably greater in the fatty acids of the free fat. It was found that the proportion of polar lipids in the bound fat is greater. It is presumed that the greater content of polar lipids in the bound fat plays also a rôle in the interaction between fat and protein.
对6种（采用不同生产工艺生产的）奶粉的检测结果表明，游离脂肪的脂肪酸中不饱和成分的比例要高得多。研究发现，结合脂肪中极性脂质的比例更高。据推测，结合脂肪中较高含量的极性脂质在脂肪与蛋白质的相互作用中也起到了一定作用。
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