Effects of various thermal treatments on interfacial composition and physical properties of bovine milk fat globules

Huang, Yingchao; Wei, Teng; Chen, Fang; Tan, Chaoli; Gong, Zhiqing; Wang, Fengxin; Deng, Zeyuan; Li, Jing

doi:10.1016/j.foodres.2023.112580

Cited by 20 publications

(5 citation statements)

References 46 publications

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Section: Resultssupporting

confidence: 88%

“…Hence, under identical processing technologies, functional dairy products produced with goat colostrum as a milk source retain more residual membrane protein than those from transitional or mature milk, making goat colostrum the optimal MFGM supplement for IF or other functional dairy products. The same results were also yielded in the study by Huang et al [38]. Lactoglobulin, casein, and lactalbumin, are the most abundant proteins in milk and play significant roles in the body, partially adsorbing onto the milk fat globule membrane [39].…”

Section: Interface Protein Composition In Goat Milk From Different La...supporting

confidence: 77%

“…Furthermore, the elevated levels of glycosylated proteins (MUC1, BTN, and XDH) in the MFGM may contribute to the resistance of MFGs against gastrointestinal digestion [ 9 ]. Smaller MFGs contain a higher proportion of easily digestible glycosylated proteins than larger MFGs [ 38 ]. Although human milk had smaller MFG sizes, its total amount of glycosylated proteins was lower than goat colostrum.…”

Section: Resultsmentioning

confidence: 99%

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Comparison of the Lipid Composition of Milk Fat Globules in Goat (Capra hircus) Milk during Different Lactations and Human Milk

Liao,

Wang,

et al. 2024

Foods

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Goat milk is considered the optimal substitute for human milk and is characterized by variations in the lipid composition of its fat globules across lactation phases. Therefore, the objective of this study was to thoroughly analyze the differences between goat milk during different lactations and human milk, aiming to offer scientific guidance for the production of functional dairy products. Compared with transitional and mature milk, the findings indicated that the total membrane protein content in goat colostrum exhibited greater similarity to that found in human milk. Additionally, goat milk exhibited higher milk fat globule size, as well as a higher total lipid and protein content than human milk. A total of 1461 lipid molecules across 61 subclasses were identified in goat milk and human milk. The contents of glycerides and glycerophospholipids were higher in goat colostrum, whereas sphingolipids and fatty acids were more abundant in human milk. Meanwhile, the compositions of lipid subclasses were inconsistent. There were 584 differentially expressed lipids identified between human and goat milk, including 47 subclasses that were primarily involved in the metabolism of glycerophospholipids, sphingolipids, and triglycerides. In summary, for both the membrane protein and the lipid composition, there were differences between the milk of different goat lactations and human milk.

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Section: Resultssupporting

confidence: 88%

Section: Interface Protein Composition In Goat Milk From Different La...supporting

confidence: 77%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Comparison of the Lipid Composition of Milk Fat Globules in Goat (Capra hircus) Milk during Different Lactations and Human Milk

Liao,

Wang,

et al. 2024

Foods

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“…MFGs/MFGM samples were enriched from ultrasonicated bovine milk using ultracentrifugation (10000 × g, 15 min at 4 ℃) (Kendro Laboratory Products, Asheville, NC) following the methods in previous researches with modifications [19] , [20] . Specifically, 25 mL ultrasonicated milk was centrifuged, and the serum phase (lower layer) was carefully discarded.…”

Section: Methodsmentioning

confidence: 99%

Comparative study of interfacial properties and thermal behaviour of milk fat globules and membrane prepared from ultrasonicated bovine milk

Sun,

Roos,

Miao

2024

Ultrasonics Sonochemistry

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“…Thermal processing destroys the natural structure of milk fat globules, and the heating temperature has a great influence on the stability and integrity of milk fat globules. On the one hand, when milk is heat treated above 60 °C, the MFGM proteins on the surface of the fat globules are denatured and bind to casein and β‐lactoglobulin in the milk's matrix 14 ; on the other hand, heat treatment above 60 °C leads to the loss of phospholipids (sphingomyelin and phosphatidylcholine) from the MFGM, 15 which changes the structure and composition of the interfacial layer of milk fat globules, thus making it difficult for lipase molecules to adsorb. In addition, heat treatment may promote the flocculation of fat globules to a greater extent, which would again limit the ability of lipase to adsorb to the surface of the fat globules 14 .…”

Section: Introductionmentioning

confidence: 99%

Influence of pasteurization and spray drying on the fat digestion behavior of human milk fat analog emulsion: a simulated in vitro infant digestion study

Pan,

Liu,

Zhang

et al. 2024

J Sci Food Agric

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BACKGROUNDHuman milk fat analog emulsion (HMFAE) is an emulsion that mimics the composition and structure of human milk (HM) fat globules. The application of HMFAE in infant formula requires a series of milk powder processing steps, such as pasteurization and spray drying. However, the effect of milk powder processing on fat digestion of HMFAE is still unclear. In this study, the influence of pasteurization and spray drying on the lipolysis behavior of HMFAE was studied and compared with HM using a simulated infant in vitro digestion model.RESULTSPasteurization and spray drying increased the flocculation and aggregation of lipid droplets in HMFAE during digestion. Spray drying destroyed the lipid droplet structure of HMFAE, and partial milk fat globule membrane‐covered lipid droplets turned into protein‐covered lipid droplets, which aggravated lipid–protein aggregation during gastric digestion and hindered fat digestion in the small intestine. The final lipolysis degree was in the order HM (64.55%) > HMFAE (63.41%) > pasteurized HMFAE (61.75%) > spray‐dried HMFAE (60.57%). After complete gastrointestinal digestion, there were no significant differences in free fatty acid and sn‐2 monoacylglycerol profile among the HMFAE, pasteurized HMFAE, and spray‐dried HMFAE.CONCLUSIONMilk powder processing can reduce lipolysis by altering the lipid droplet structure of HMFAE and the degree of lipid droplet aggregation during digestion. © 2024 Society of Chemical Industry.

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Effects of various thermal treatments on interfacial composition and physical properties of bovine milk fat globules

Cited by 20 publications

References 46 publications

Comparison of the Lipid Composition of Milk Fat Globules in Goat (Capra hircus) Milk during Different Lactations and Human Milk

Comparison of the Lipid Composition of Milk Fat Globules in Goat (Capra hircus) Milk during Different Lactations and Human Milk

Comparative study of interfacial properties and thermal behaviour of milk fat globules and membrane prepared from ultrasonicated bovine milk

Influence of pasteurization and spray drying on the fat digestion behavior of human milk fat analog emulsion: a simulated in vitro infant digestion study

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