Preparation and characterization of infant formula concentrates: Simulation with human milk lipid composition and fat globule size and distribution
文献类型： 外文期刊
作者： Zhao, Pu 1 ; Lu, Jing 3 ; Zhu, Huiquan 4 ; Wu, Gangcheng 1 ; Zhang, Shuwen 4 ; Lv, Jiaping 4 ; Wei, Wei 1 ; Wang, Xingguo 1 ;
作者机构： 1.Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi 214122, Peoples R China
2.Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Sch Food Sci & Technol, Wuxi 214122, Peoples R China
3.Beijing Technol & Business Univ, Beijing Engn & Technol Res Ctr Food Addit, Sch Food & Hlth, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
4.Chinese Acad Agr Sci, Key Lab Agrofood Proc & Qual Control, Inst Food Sci & Technol, Beijing 100193, Peoples R China
关键词： Infant formula; Lipid; Milk fat globule; Particle size distribution; Microstructure; Stability
期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.5； 五年影响因子：5.7 ）
ISSN： 0260-8774
年卷期： 2023 年 359 卷
页码：
收录情况： SCI
摘要： This study aims to prepare infant formula concentrates (IFs) simulating human milk fat globule (HMFG) composition, size and distribution. Mixed plant oil (21.3% palm oil, 2.8% flaxseed oil, 2.6% soybean oil, 29.9% rapeseed oil and 43.4% corn oil) and concentrated whey protein were applied to mimic triacylglycerols and phospholipids in HMFG respectively. IF1-IF6 were produced by different homogenization pressures or physically mixed with different proportions. IF4, prepared with 95% IF1 (4.29 mu m), 1% IF2 (0.497 mu m) and 4% IF3 (9.43 mu m), showed a mean particle size of 3.96 mu m and 49.77% milk fat globule membrane protein, and had the closest size distribution and interface with HMFG. The prepared IFs showed good stability with the Turbiscan stability index (IF6 (1.75)
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