دورية أكاديمية
Preparation of milk fat globule membrane ingredients enriched in polar lipids: Composition characterization and digestive properties
| العنوان: | Preparation of milk fat globule membrane ingredients enriched in polar lipids: Composition characterization and digestive properties |
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| المؤلفون: | Pu Zhao, Guozhi Ji, Ruixue Lin, Li Zhang, Feng Li, Shuwen Zhang, Yun Chen, Wei Wei, Xingguo Wang |
| المصدر: | Journal of Dairy Science, Vol 107, Iss 7, Pp 4320-4332 (2024) |
| بيانات النشر: | Elsevier, 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Dairy processing. Dairy products |
| مصطلحات موضوعية: | Butter serum powder, membrane filtration, milk fat globule membrane ingredient, polar lipid, digestion, Dairy processing. Dairy products, SF250.5-275, Dairying, SF221-250 |
| الوصف: | ABSTRACT: 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 31P 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 GD3 to GM3 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. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 0022-0302 2023-2446 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S0022030224005344; https://doaj.org/toc/0022-0302 |
| DOI: | 10.3168/jds.2023-24462 |
| URL الوصول: | https://doaj.org/article/9ba7b1039ed64ab59ec32ced1cc83704 |
| رقم الأكسشن: | edsdoj.9ba7b1039ed64ab59ec32ced1cc83704 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 00220302 20232446 |
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| DOI: | 10.3168/jds.2023-24462 |