Preparation of milk fat globule membrane ingredients enriched in polar lipids: Composition characterization and digestive properties

文献类型： 外文期刊

第一作者： Zhao, Pu

作者： Zhao, Pu;Lin, Ruixue;Li, Feng;Wei, Wei;Wang, Xingguo;Zhao, Pu;Lin, Ruixue;Li, Feng;Wei, Wei;Wang, Xingguo;Ji, Guozhi;Zhang, Li;Chen, Yun;Zhang, Shuwen

作者机构：

关键词： Butter serum powder; membrane filtration; milk fat globule membrane ingredient; polar lipid; digestion

期刊名称：JOURNAL OF DAIRY SCIENCE （ 影响因子：3.7； 五年影响因子：4.1 ）

ISSN： 0022-0302

年卷期： 2024 年 107 卷 7 期

页码：

收录情况： SCI

摘要： In this study, milk fat globule membrane (MFGM) ingredients enriched in polar lipids were prepared using membrane filtration, including microfiltration, diafiltration, and ultrafiltration from butter serum powder. Polar lipids (phospholipids, sterols, and gangliosides) in prepared MFGM ingredients were analyzed by 31 P nuclear magnetic resonance spectroscopy, GC -MS, and ultra -performance liquid chromatography (UPLC)-MS/ MS, respectively. The lipolysis degree and microstructure of MFGM ingredient and soybean lecithin (SL) emulsions during in vitro digestion were also analyzed. Microfiltration showed higher concentration efficiency than ultrafiltration, which increased by 2.16% and 2.73% in phospholipids, respectively. Moreover, diafiltration concentrated more polar lipids (6.39% of phospholipids) than microfiltration. Milk fat globule membrane ingredients had high levels of sphingomyelin (1.27%-1.36%) and ratio of GD 3 to GM 3 is 9.25- to 9.88 -fold. The different lipolysis behaviors between MFGM ingredient emulsions and SL emulsions were correlated with their different polar lipid compositions. Phospholipids from both MFGM ingredients and SL could help maintain the initial structure during the gastric digestion. These results could provide a scientific basis for developing high -polar -lipids food, particularly infant formulas and special functional foods.

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