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Li B, Chen Q, Mu L, Liu S, Xiang F, Yang L, Duan S, Li F, Man-Yau Szeto I. Milk fat globule membrane regulates the physicochemical properties and surface composition of infant formula powders by improving the stability of the emulsion. Food Chem 2024; 440:137522. [PMID: 38128430 DOI: 10.1016/j.foodchem.2023.137522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 09/12/2023] [Accepted: 09/16/2023] [Indexed: 12/23/2023]
Abstract
The milk fat globules in infant formula (IF) are encapsulated by a component known as milk fat globule membrane (MFGM). However, it is currently unclear whether the improved emulsion stability of MFGM can have a profound effect on the finished IF. Therefore, this study investigated the effects of MFGM on the particle size, stability, rheology, and microstructure of emulsions prepared by dairy ingredients via wet mixing. Further, IF were processed using such emulsions, the physicochemical properties, surface composition of the powders were examined. The results showed that MFGM reduced the particle size of the emulsion, increased the viscosity, and improved the microstructure of the MFGM. Furthermore, MFGM reduced the moisture content of the powder, increased the glass transition temperature, and reduced the presence of surface fat. In conclusion, the addition of MFGM enhance the finished powder stability by improving the emulsion stability prepared during IF manufacturing.
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Affiliation(s)
- Bailiang Li
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China
| | - Qingxue Chen
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China
| | - Longkai Mu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China
| | - Sibo Liu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China
| | - Fangqin Xiang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China
| | - Liu Yang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China
| | - Sufang Duan
- Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot 010110, China; Inner Mongolia Yili Industrial Group, Co. Ltd., Yili Maternal and Infant Nutrition Institute (YMINI), Beijing 100070, China
| | - Fang Li
- Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot 010110, China; Inner Mongolia Yili Industrial Group, Co. Ltd., Yili Maternal and Infant Nutrition Institute (YMINI), Beijing 100070, China
| | - Ignatius Man-Yau Szeto
- Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot 010110, China; National Center of Technology Innovation for Dairy, Hohhot 010110, China.
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Nie C, Zhao Y, Wang X, Li Y, Fang B, Wang R, Wang X, Liao H, Li G, Wang P, Liu R. Structure, Biological Functions, Separation, Properties, and Potential Applications of Milk Fat Globule Membrane (MFGM): A Review. Nutrients 2024; 16:587. [PMID: 38474716 DOI: 10.3390/nu16050587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 01/22/2024] [Accepted: 01/23/2024] [Indexed: 03/14/2024] Open
Abstract
BACKGROUND The milk fat globule membrane (MFGM) is a thin film that exists within the milk emulsion, suspended on the surface of milk fat globules, and comprises a diverse array of bioactive components. Recent advancements in MFGM research have sparked a growing interest in its biological characteristics and health-related functions. Thorough exploration and utilization of MFGM as a significant bioactive constituent in milk emulsion can profoundly impact human health in a positive manner. Scope and approach: This review comprehensively examines the current progress in understanding the structure, composition, physicochemical properties, methods of separation and purification, and biological activity of MFGM. Additionally, it underscores the vast potential of MFGM in the development of additives and drug delivery systems, with a particular focus on harnessing the surface activity and stability of proteins and phospholipids present on the MFGM for the production of natural emulsifiers and drug encapsulation materials. KEY FINDINGS AND CONCLUSIONS MFGM harbors numerous active substances that possess diverse physiological functions, including the promotion of digestion, maintenance of the intestinal mucosal barrier, and facilitation of nerve development. Typically employed as a dietary supplement in infant formula, MFGM's exceptional surface activity has propelled its advancement toward becoming a natural emulsifier or encapsulation material. This surface activity is primarily derived from the amphiphilicity of polar lipids and the stability exhibited by highly glycosylated proteins.
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Affiliation(s)
- Chao Nie
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
- Food Laboratory of Zhongyuan, Luohe 462000, China
| | - Yunyi Zhao
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
- Food Laboratory of Zhongyuan, Luohe 462000, China
| | - Xifan Wang
- Department of Obstetrics and Gynecology, Columbia University Irving Medical Center, New York, NY 10032, USA
| | - Yixuan Li
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
- Food Laboratory of Zhongyuan, Luohe 462000, China
| | - Bing Fang
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
- Food Laboratory of Zhongyuan, Luohe 462000, China
| | - Ran Wang
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
- Food Laboratory of Zhongyuan, Luohe 462000, China
| | - Xiaoyu Wang
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
- Food Laboratory of Zhongyuan, Luohe 462000, China
| | - Haiping Liao
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
- Food Laboratory of Zhongyuan, Luohe 462000, China
| | - Gengsheng Li
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
- Food Laboratory of Zhongyuan, Luohe 462000, China
| | - Pengjie Wang
- Food Laboratory of Zhongyuan, Luohe 462000, China
| | - Rong Liu
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
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Wei T, Huang Y, Weng C, Chen F, Tan C, Liu W, Deng Z, Li J. Lipid rafts may affect the coalescence of milk fat globules through phase transition after thermal treatment. Food Chem 2023; 399:133867. [DOI: 10.1016/j.foodchem.2022.133867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 07/25/2022] [Accepted: 08/04/2022] [Indexed: 11/16/2022]
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4
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Texture, microstructure, and antioxidant characteristics of bio-fermented milk fortified with buttermilk nano-powder. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105248] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Zhao L, Feng R, Mao X. Addition of buttermilk powder improved the rheological and storage properties of low-fat yogurt. Food Sci Nutr 2020; 8:3061-3069. [PMID: 32724570 PMCID: PMC7382195 DOI: 10.1002/fsn3.1373] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 11/22/2019] [Accepted: 12/03/2019] [Indexed: 11/11/2022] Open
Abstract
Buttermilk is used widely in dairy products due to its good emulsifying and nutritional properties. In the present study, 0%-4.0% (w/w) buttermilk powder was added to low-fat yogurt with a constant protein content to investigate its efficacy on the rheological and storage properties of low-fat yogurt. Buttermilk increased the final titration acidity. Addition of buttermilk decreased the pH at the gelation point, shortened the gelation time, and thus shortened the fermentation period. Storage modulus G', yield stress, yield strain, and compact cross-links of the microstructure were enhanced greatly with addition of 1.0%-2.0% (w/w) buttermilk powder. In addition, addition of buttermilk decreased whey separation and increased the viscosity and firmness of low-fat yogurt during storage. Our findings suggest that the addition of an appropriate amount of buttermilk altered the rheological characteristics and improved the textural and storage properties of low-fat yogurt.
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Affiliation(s)
- Lili Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
- Key Laboratory of Functional DairyMinistry of EducationCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Ran Feng
- Key Laboratory of Functional DairyMinistry of EducationCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Xueying Mao
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
- Key Laboratory of Functional DairyMinistry of EducationCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
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Qu X, Hu H, Wang Y, Cao C, Li H, Liu X, Yu J. Proteomics analysis of milk fat globule membrane enriched materials derived from by-products during different stages of milk-fat processing. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108531] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Huang L, Huang Z, Zhang Y, Zhou S, Hu W, Dong M. Impact of tempeh flour on the rheology of wheat flour dough and bread staling. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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8
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He S, Tang H, Yi H, Xu W, Ma Y, Wang R. Properties of emulsions from milk fat globule membrane and its components. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1343348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Shenghua He
- Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, P. R. China
| | - Haishan Tang
- Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, P. R. China
| | - Huaxi Yi
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P. R. China
| | - Weili Xu
- Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, P. R. China
| | - Ying Ma
- Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, P. R. China
| | - Rongchun Wang
- Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, P. R. China
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Huang L, Chen X, Rui X, Li W, Li T, Xu X, Dong M. Use of fermented glutinous rice as a natural enzyme cocktail for improving dough quality and bread staling. RSC Adv 2017. [DOI: 10.1039/c6ra25805k] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Jiu-niang (rice wine) could be used as a natural enzyme cocktail for the improvement of bread quality.
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Affiliation(s)
- Lu Huang
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing
- P. R. China
| | - Xiaohong Chen
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing
- P. R. China
| | - Xin Rui
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing
- P. R. China
| | - Wei Li
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing
- P. R. China
| | - Teng Li
- Institute of Innovation Research
- Shanghai Niumag Corporation
- Shanghai
- P. R. China
| | - Xiao Xu
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing
- P. R. China
| | - Mingsheng Dong
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing
- P. R. China
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