添加奶油以改变接口成分对牛奶脂肪球体的机械性能和系统稳定性的影响
Xin Wang1, Shuangjie Qin1, Caiwen Wu1
1College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
Food chemistry
|November 29, 2025
概括
乳脂球膜材料增强了乳液的稳定性. 添加这些成分通过改变界面特性来改善乳制品的保质期和耐消化性.
科学领域:
- 食品科学与技术 食品科学与技术
- 乳制品科学 乳制品科学
- 体科学 体科学 体科学
背景情况:
- 乳脂球体膜 (MFGM) 材料具有有益的特性,但有限的乳制品应用.
- 了解MFGM在乳液稳定中的作用对于乳制品开发至关重要.
研究的目的:
- 研究将MFGM材料纳入高脂肪乳液的物理化学性质和稳定性的影响.
- 描述添加MFGM的乳液的界面变化和机械特性.
主要方法:
- 制备高脂肪乳液,不同比例的无水牛奶脂肪替换为高脂肪奶油.
- 使用SDS-PAGE,NMR,激光共聚焦显微镜和AFM分析界面组成,微观结构和机械性能.
- 在储存和模拟胃肠道条件下评估乳液稳定性.
主要成果:
- 添加MFGM材料的乳液在储存和模拟消化过程中表现出增强的稳定性.
- 在乳脂球界面上,MFGM蛋白和脂异质吸附,显示光度增加.
- 添加MFGM材料降低了界面膜的模量.
结论:
- 丰富MFGM改变了界面分子分布和机械性能,从而改善了牛奶脂肪球体的稳定性.
- 这种方法提供了一种提高乳制品乳液稳定性和功能性的策略.
- 进一步的研究可以探索为特定的乳制品应用优化MFGM合并.
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