دورية أكاديمية
Milk fat globule membrane regulates the physicochemical properties and surface composition of infant formula powders by improving the stability of the emulsion.
| العنوان: | Milk fat globule membrane regulates the physicochemical properties and surface composition of infant formula powders by improving the stability of the emulsion. |
|---|---|
| المؤلفون: | Li B; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China., Chen Q; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China., Mu L; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China., Liu S; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China., Xiang F; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China., Yang L; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China., Duan S; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot 010110, China; Inner Mongolia Yili Industrial Group, Co. Ltd., Yili Maternal and Infant Nutrition Institute (YMINI), Beijing 100070, China., Li F; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot 010110, China; Inner Mongolia Yili Industrial Group, Co. Ltd., Yili Maternal and Infant Nutrition Institute (YMINI), Beijing 100070, China., Man-Yau Szeto I; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot 010110, China; National Center of Technology Innovation for Dairy, Hohhot 010110, China. Electronic address: 15846092362@163.com. |
| المصدر: | Food chemistry [Food Chem] 2024 May 15; Vol. 440, pp. 137522. Date of Electronic Publication: 2023 Oct 11. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| مواضيع طبية MeSH: | Infant Formula*/chemistry , Glycolipids*/chemistry , Glycoproteins*, Humans ; Infant ; Emulsions ; Powders ; Lipid Droplets |
| مستخلص: | The milk fat globules in infant formula (IF) are encapsulated by a component known as milk fat globule membrane (MFGM). However, it is currently unclear whether the improved emulsion stability of MFGM can have a profound effect on the finished IF. Therefore, this study investigated the effects of MFGM on the particle size, stability, rheology, and microstructure of emulsions prepared by dairy ingredients via wet mixing. Further, IF were processed using such emulsions, the physicochemical properties, surface composition of the powders were examined. The results showed that MFGM reduced the particle size of the emulsion, increased the viscosity, and improved the microstructure of the MFGM. Furthermore, MFGM reduced the moisture content of the powder, increased the glass transition temperature, and reduced the presence of surface fat. In conclusion, the addition of MFGM enhance the finished powder stability by improving the emulsion stability prepared during IF manufacturing. Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2023 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Emulsion; Infant formula powders; Milk fat globule membrane; Stability; Surface composition |
| المشرفين على المادة: | 0 (milk fat globule) 0 (Emulsions) 0 (Powders) 0 (Glycolipids) 0 (Glycoproteins) |
| تواريخ الأحداث: | Date Created: 20231221 Date Completed: 20240129 Latest Revision: 20240129 |
| رمز التحديث: | 20240129 |
| DOI: | 10.1016/j.foodchem.2023.137522 |
| PMID: | 38128430 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7072 |
|---|---|
| DOI: | 10.1016/j.foodchem.2023.137522 |