通过同质化方法比较人或母牛奶中的脂质结构和成分,与不同的脂肪球体进行比较
Pu Zhao1,2, Dan Li1,2, Xinghe Zhang1,2
1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China. xingguow@jiangnan.edu.cn.
Food & function
|May 26, 2023
概括
同质化改变了人乳和母乳中的牛奶脂肪球体结构和蛋白质/脂质组成. 这影响了接口特性,为优化牛奶加工和应用提供了洞察力.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品科学 乳制品科学
- 生物化学 生物化学
背景情况:
- 同质化对于母乳强化和牛奶商业化至关重要.
- 它可以破坏牛奶脂肪球体 (MFG) 的结构和组成,影响功能性质.
研究的目的:
- 为了比较同质化对人乳和母乳MFG结构和组成的影响.
- 分析不同颗粒大小和压力的脂质和蛋白质配置的变化.
主要方法:
- 同焦激光扫描显微镜 (CLSM) 和SDS-PAGE用于结构特征.
- 气体染色学 (GC) 和液体染色学-质谱学 (LC-MS) 用于脂质分析.
主要成果:
- 同质化显著改变了两种牛奶类型的MFG结构和脂质组成.
- 在同质化后,乳酪蛋白和乳清蛋白对MFG接口的吸附增加.
- 脂物比三糖醇和脂肪酸更容易受到同质化的影响.
结论:
- 同质化改变了人乳和母乳中MFG的界面组成.
- 蛋白质类型和含量的差异会影响蛋白质对MFG的吸附.
- 这些发现支持应用均质化的科学基础,以探索牛奶的功能潜力.
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