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植物牛奶替代品 (PBMA) 和牛奶的脂质特征:一个比较

Irene Antunes^1,2, Ricardo Bexiga^1,2, Carlos Pinto³

¹CIISA─Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisboa, Portugal.

Journal of agricultural and food chemistry

|August 2, 2024

概括

与牛奶相比,植物性牛奶替代品 (PBMA) 的脂肪酸 (FA) 概况明显不同. PBMAs显示较低的FA多样性,缺乏有益的化合物,如牛奶中发现的合类林诺酸 (CLA).

科学领域:

食品科学食品科学食品科学
营养生物化学营养生物化学
消费者健康消费者健康

背景情况:

越来越多的消费者转向植物性牛奶替代品 (PBMA).
需要在牛奶和PBMA之间进行详细的营养比较.

研究的目的:

综合描述和比较牛奶和各种PBMA的脂质特征.
为了确定脂肪酸 (FA) 组成和多样性的关键差异.

主要方法:

在牛奶 (n=60) 和六种PBMA类型 (大豆,麦,大米,杏仁,子,子;每种n=10) 中分析脂质概况.
脂肪酸多样性和比例的量化和比较,包括和脂肪酸 (SFA),单不和脂肪酸 (MUFA) 和多不和脂肪酸 (PUFA).

主要成果:

牛奶和PBMA之间的FA概况存在显著差异,牛奶表现出更大的FA多样性 (54个FA与PBMA中的15个FA).
子PBMA含有丰富的SFAs,而其他PBMA则由MUFAs或PUFAs主导.
所有PBMA中没有胆固醇. 牛奶含有有益的脂肪酸,如甲基分支链脂肪酸 (BCFA) 和结合烯酸 (CLA),在PBMA中没有检测到.

结论:

与牛奶相比,植物性牛奶替代品具有明显的脂质特征,通常具有减少的FA多样性.
由于PBMA中没有特定的有益脂肪酸,如CLA,因此需要考虑营养充足性.
建议进一步研究这些组成差异对健康的影响.

关键词:

牛奶是牛奶,牛奶就是牛奶.脂肪酸概况脂肪酸概况植物性牛奶替代品总胆固醇总的胆固醇.总体脂质的总量脂质的总量

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