Effect of the addition of milk fat globule membrane materials to the construction of fat globule interface in infant formula-Reference-Cited by-同舟云学术

Effect of the addition of milk fat globule membrane materials to the construction of fat globule interface in infant formula

Published:2023-12-29 Issue: Volume: Page:
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Wu Zhengyan¹,Zheng Shan¹,Yuan Xianwei¹,Ji Yanqiao¹,Li Hongbo¹,DuoJie RenQing²,SuoNan AngDan²,Li Hongjuan¹,Yu Jinghua¹^ORCID

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering Tianjin University of Science and Technology No. 29, No. 13 Ave., Tianjin Economic‐Technological Development Area (TEDA) Tianjin 300457 China

2. Qinghai Qilong Trading Co., Ltd. Henan Qilong Ranch Qinghai 811500 China

Abstract

To investigate whether the addition of milk fat globule membrane (MFGM) materials could improve the fat stability of infant formula and study the mechanism of membrane construction of fat globules, MFGM materials were added to infant formula in raw materials. The results showed that the optimal additional amount of MFGM materials was 0.5% to achieve better fat stability in the infant formula. The concentration of interfacial proteins in the reconstituted milk‐added MFGM materials was higher than in the control sample. Moreover, the laser confocal scanning microscopy image showed that MFGM materials were involved in the membrane construction of fat globules.

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.13039

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